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“Pies can be intimidating, but with our chef’s guide to perfect pastry you will be able to easily whip together pies by the dozen! Sugar pie is a great pie that you likely already have the ingredients in your fridge for, a French Canadian classic!”

“This recipe takes poutine up a notch with a classic pairing of duck and mushrooms. Try your best not to use button mushrooms or creminis only, they are just not very interesting. We like to use dried mushrooms which reconstitute easily, and add a lot of flavour.”

Tourtière is the quintessential Québécois comfort food. Our version combines braised pork shoulder as well as ground pork with potatoes, mushrooms and warm spices. Tourtière has become a signature holiday dish at Growing Chefs, and we are proud to share our recipe with you.

Gyoza are a type of Japanese dumpling that are pan fried, resulting in a crispy delicious caramelized bottom. The sauce is poured right over top of these dumplings, making them a one pot dish. These dumplings are coated in sesame seeds for an extra bit of crunch.

This carrot ginger salad dressing is so creamy and tangy, and lasts in your fridge for about a week; this recipe makes more than enough for this salad plus leftover dressing that can be used as a dipping sauce as well.

The vibrant and zesty flavours of escabeche come together to add a delightful crunch and tanginess to your tacos. With the sweetness of carrots, the heat of jalapeños, and the sharpness of red onions, each bite is a burst of deliciousness.

Tres leches is a delightful and moist dessert that features a simple vanilla sponge cake. The crucial ingredient is the ​“tres leches” or three milks. After baking, the cake absorbs more milk magically, add is topped with whipped cream. Get ready to be smitten

A freshly made corn tortilla is a beautiful thing and can be an exquisite vessel for many different toppings and fillings

Shish Barak is a delicious lamb or beef filled dumpling with a sumptuous spiced yogurt sauce, dotted with toasted pine nuts. Our chefs were first introduced to this delicious dish during our cooking classes with Syrian newcomer youth

Our good friend Chef Yam from Momo’s at The Market shared this recipe with us for traditional Nepalese dumplings. His version is made with ground pork but is equally delicious with beef or chicken