This is the second of two articles on Canadian ingredients. This piece explores some of the contemporary foods that have flourished more recently and have been adopted kitchens from coast to coast. It’s adapted, along with a few of the referenced recipes, from Anita Stewart’s CANADA: The Food, The Recipes, The Stories.
Canadian Lentils, Chef Michael Smith and Food Day Canada teamed up in May to test drive a contest that linked Food Day Canada chefs with our Prairie-grown lentils. It became an all-out culinary battle and ended in a tie between Charles Part
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