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    Home-Made

    Home-Made with BENT

    On our new edition of Home-Made we spoke with master chef Susur Lee who shared one of his recipes from his and his sons' restaurant BENT. Susur's pedigree is undeniable. From his appearances on Iron Chef America (where he tied Iron Chef Bobby Flay) and Top Chef: Masters to his award winning restaurants in Toronto and Singapore, Susur is one of the most acclaimed chefs worldwide and, lucky for us, Toronto is his home.

    Home-Made With Cava

    On our new edition of Home-Made we tapped chef Chris McDonald from St. Clair and Yonge eatery Cava. Cava showcases dishes from the Iberian Peninsula while keeping a "watchful eye on sustainable and ethical ingredients". Since opening Cava was named one of the Top 100 Restaurants by Joanne Kates in 2011 and was an OpenTable.com Diners' Choice Winner in 2012.

    Home-Made With Porzia

    The week Chef/owner Basilio Pesce of Porzia, one of Toronto's hottest restaurants, shares his recipe for Trippa Alla Romana. Basilio started his career off by apprenticing under Mark McEwan at Toronto's famed North 44 before also working at Bymark, Canoe and Biff's Bistro, before opening Porzia. With this restaurant Basilio wants to build "memories around food and eating."

    Home-Made With Boehmer

    Toronto is quickly becoming one of the culinary capitals of the world. With Torontonians dining out more than New Yorkers and new restaurants opening every week, it's not hard to see why.

    Home-Made With Maizal Quesadilla Cafe

    Toronto is quickly becoming one of the culinary capitals of the world. With Torontonians dining out more than New Yorkers and new restaurants opening every week, it's not hard to see why.

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