Chefs Dish on the Holidays

Matthew Ravenscroft, head chef at Rosalinda, one of Toronto's newest Mexican restaurants, which happens to be vegan, believes vegetables can be the star.
And his recipe for sweet potato proves that.
Meaghan Foster, chef de cuisine at Yorkville's Estia, credits her worldly travel for guiding her cooking style.
She's currently focused on serving Ottoman-style cuisine, inspired by Greek and Turkish dishes that favour fresh ingredients and exotic spices cooked over wood and charcoal.
After working in several renowned Toronto restaurants, chef Forrest Liu, took a leap and opened his own restaurant in 2017, Terre Rouge, in downtown Markham’s quaint Unionville neighbourhood, about 30 minutes northwest of Toronto.
Chef Liu's orange Japanese cheesecake is less dense than its New York cousin.