Blackened Catfish Po’ Boy

One of chef Lynn's favourites, this version of the classic Louisiana sandwich is all about hot, flaky catfish fillets spiced up with a homemade Cajun rub. Delish! By Lynn Crawford Serves 4 3 tbsp (50 mL) Cajun seasoning 4 5-oz....

How to Fillet a Fish

If chef Lynn Crawford can teach us how to fillet a fish, she can teach anyone. Download ( 'http://get.adobe.com/flashplayer/" ) Flash Player to view this content. Choose your fish wisely. Fresh fish shouldn't smell "fishy" and should have clear, rounded...

Kitchen Q & A: Lynn Crawford

Lynn Crawford has been blazing the culinary trail her entire career. The former executive chef at both the Four Seasons Hotel Toronto and New York—the first woman ever to hold such a position, might we add—has also starred in a...

Happy 500th Steven and Chris!

Wow. 500 episodes. Has it been that many? We've had a blast entertaining you but we couldn't have done it without our talented roster of guests. Hear what some of our friends had to say about the show in this...

Spicy Chorizo & Tomato Frittata

By Lynn Crawford Serves 4 8 large eggs 3/4 cup heavy cream 1 tsp olive oil 2 cloves garlic, thinly sliced 1 small red onion, thinly sliced 1 yellow pepper, finely diced 2 chorizo sausages, casings removed 1 cup cherry...

Meet Henry the Pig

They say you can't teach an old dog new tricks—but what about a micro-mini pig? Meet Henry Cochon: He walks in a figure eight; he knocks down bowling pins; he even rings a bell when he wants blueberries. Not too...

Holiday Baked Alaska

Chef Lynn Crawford celebrates the flavours of the East Coast with her fun take on the classic baked Alaska.

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