Food
Toronto chef Nuit Regular changed the way the city’s diners viewed Thai cuisine—and she hopes her new cookbook, Kiin, will do the same for how people cook it at home.
Health
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Chatelaine Chef Series
This is a classic technique that works beautifully with all kinds of fish. Working with impeccably fresh cod, like we did in Newfoundland, is a rare treat, so I wanted to treat it simply. This delicious method came immediately to mind. Whatever fish I use, I like to take the centre cut from the fillets and gently poach them in chicken stock until they are just set. Then I glaze them in a fumet made from their bones and infused with fresh herbs. It makes for a stunning plate of white on white, and it really lets the fish sing. Extra sauce can be frozen. -DD + CJ
Recipes
The combination of this silky smooth curry, unique spices, chewy noodles and the crunch of the crispy noodle topping results in the ultimate Thai comfort food.
