Friday Food Challenge: Make Our Editors’ Favourite Dishes This Weekend
Eat something delicious this weekend. These staff picks are a good place to start.
Weeknights are not made for culinary experimentation, we get it. But the weekends? Bring on the mystery ingredients, new techniques, and a few dinner guests who aren’t afraid of a challenge.
If you’re searching for some inspiration for tonight’s dinner, look no further: we’ve asked the WL editors to share what they’ll be cooking up this weekend. Give any of these fantastic recipes a go (or dig up something else from our extensive recipe database) and then share your own culinary triumphs with us on Instagram, Twitter or Facebook. We always love to see what’s cooking.
I’m joining friends for a picnic at Locarno beach this Saturday, and I plan to win Best Picnic Dish Ever with this roasted potato and Brussels sprout salad. (It is a competition, right?) I do love Boursin, as suggested in the recipe, but I’m going with food writer Julie Van Rosendaal’s suggested substitution of blue cheese—tossed over the warm potatoes, it melts into salty blasts that pair perfectly with a cool one from Parallel 49. —Anicka Quin, Editor-in-Chief
While a leisurely dinner at Chambar sounds pretty dreamy (especially one spent on their new patio), making Chef Nico’s amazing prawn dish at home is the perfect weekend project. I’ve never used harissa before, and don’t even know where to get preserved lemons, but I can’t think of a better time than a lazy Saturday afternoon to figure it all out—especially when the end result looks so good. —Stacey McLachlan, Associate Editor
STAFF PICK: Corn on the Cob with Chili Lime Butter
Perhaps it’s my farm-girl upbringing, but I love basics like corn on the cob. This recipe caught my eye because it puts a sophisticated twist on a home favourite that wouldn’t be out of place at an upmarket summer dinner party or backyard barbecue. —Julia Dilworth, Staff Writer
STAFF PICK: Ramos Gin Fizz
As a rule I think brunch is strictly amateur hour, dining-wise. Who would give up two great meals for one great meal, and then stand in line to boot? But there is one brunch hallmark that I will borrow this weekend—the Ramos Gin Fizz , the greatest before-noon drink ever invented.—Neal McLennan, Food and Travel Editor