Topic: phil wilson fast food
Mom's tuna melt goes upscale with smoked salmon, fresh herbs
London Local chef Lindsay Porter whips up a smoked-salmon melt for a quick and tasty meal she can make in a hurry, but sit down and savour.
From Venezuela to your own kitchen: a delicious, traditional yoyo
A traditional recipe from Venezuela, the yoyo is often served as mid-afternoon snack.
Easy Mexican empanadas made from scratch
Chef Mariel Montero at Huma Mexican Comfort shows how you can make one of her most popular dishes at home.
How to make authentic Italian pasta
Daniel Costa is the chef/owner of three popular Edmonton restaurants - Corso 32, Bar Bricco and Uccellino - but he's also the head chef at home, too. Costa shares one of his favourite recipes that can be on the table in mere minutes.
How to make a tasty Ethiopian breakfast in a hurry
In this edition of Fast Food, Phil Wilson takes us into the kitchen at Langano Skies for a simple, yet hearty snack that's made in minutes. Normally served for breakfast, this fava bean dish is a staple in one of Edmonton's original Ethiopian eateries.
Spanish-style eggs in a snap
Giselle Courteau, founder of Duchess Bake Shop, shows us how she feeds her family in a hurry with this Spanish-style baked egg dish.
Feed your family with a fast frittata
Sean O'Connor takes his cues for this fast frittata from the staff meal he makes as a chef at the Red Ox Inn. It's easy, quick and can be a great way to use up leftovers.
Whip out the wok! Kimchi fried rice is on tonight's menu
Chef Meagan Gee grew up in the Commodore restaurant on Jasper Avenue. The Edmonton institution has been in her family since 1942.
Stewing about dinner in a hurry? Try an accelerated adobo
Filistix chef Ariel Del Rosario shows us a quick trick to getting chicken and pork adobo on the table when time is limited.
Mixing it up with a mushroom burger
RGE RD chef Davina Moraiko shows us her go-to quick mushroom veggie burger recipe. Wine, cheese and mushrooms, need we say more?
Pasta pronto: Puttanesca in 10 minutes flat
After working an exhausting shift in a professional kitchen, what does a renowned chef like Steven Brochu of Beaumont's Chartier cook for dinner at home?