Topic: D is for dinner


Celebrate Candlemas right with this traditional Mexican corn drink

In Mexico and Mexican communities around the globe, Feb. 2 is often marked with a warm mug of atole.

Warm up your soul with new take on classic chicken soup

A group of Ottawans has united over a shared love of the liquid-based food, packed with tasty ingredients to keep them warm through the chilly temperatures.

How to make the Ethiopian flatbread injera

Ethiopian Christmas is on Monday, and Asrdew Kebbebe and the rest of the folks at Tizita Bakeshop will be busy making this spongy bread for the celebrations.

Carb load with cauliflower curry for Ottawa Race Weekend

This week on D is for Dinner, Mad Radish executive chef Nigel Finley offers up carbohydrate-seeking racers a vegan spin on a classic Indian dish.

A taste of summer with beer braised short ribs

Since Ottawa has seen a lot of rain, why not take your summer feast inside and try your hand at braised short ribs instead of flipping burgers on the grill.

Hearty potato latkes for the holidays

Latkes are flat pancakes, usually made out of potato, eaten during the eight-day celebration of Hanukkah. Rabbi Menachem Blum stopped in to CBC Radio's All In A Day to show how to make traditional potato latkes.

Métis hamburger soup on D is for Dinner

Algonquin College's Mamidosewin Centre hosts monthly meals for the school's growing Indigenous population as a way of connecting with students far from their communities. Here we offer a recipe that for some, feels like home.

D is for Dinner: Korean fried chicken

Catherine Hou from The Fry introduces Alan Neal to Korean fried chicken.

D is for Dinner: add the tart, lemony taste of sorrel to a fall soup or beet cake

In this D is for Dinner challenge, two chefs stir sorrel into a sumptuous fall soup and beet cake to show the sweet benefits of this simple herb.

D is for Dinner: bloody dock a.k.a. sorel

Our chef's challenge this month stars bloody dock a.k.a. sorel. Find out what Briana Kim from Café My House and the Oat And Mill's Candace Tierney came up with.

D is for Dinner: these recipes for kushiyaki, karaage and salmon rolls pair well with sake

To celebrate a special sake tasting event being held Wednesday night, the executive chef at steak & sushi restaurant is sharing recipes for chicken karaage, beef kushiyaki and salmon rolls.

D is for Dinner goes gluten free with a hit of caffeine

After supplying Ministry of Coffee with desserts, pastry chef Sarah Farmer has joined the two-location coffee house as co-owner and pastry maven.

D is for Dinner: Mushrooms on toast

First came the bold but oddly beautiful El Camino. Then came the utilitarian yet sporty Datsun. Now, there's the beefy but luxurious Riviera. If you're following the gastronomical offerings of dining duo Jordan Holley and Matt Carmichael, you'll know we're talking about Ottawa restaurants, not used cars.

D is for Dinner: Finding culinary inspiration in the beauty of food

Artist Jennifer Barnaby has a way of instantly elevating the everyday foods she captures on film to art. Catch D is for Dinner at 3:40 Wednesday for Clover Food and Drink's Unnamed Carrot Salad recipe, inspired by Barnaby's Food Portraits exhibit.

D is for Dinner: Pasta all'Amatriciana

On Sunday — from 11:30 a.m. to 3:30 p.m. — members of Ottawa's Italian community are hosting a fundraising brunch for the earthquake-stricken town of Amatrice. Chef Franco Balzano will be in the kitchen of St. Anthony's Soccer Club, pumping out the popular regional dish, pasta all'Amatriciana.

Chickpea salad with kale and beets on D is For Dinner

Chickpeas, a new vegan restaurant at Ottawa's Trainyards, soaks 30,000 dry beans every night to fulfil the next day's demands for hummus and falafel. Chef Omer Abdallah shared a recipe with CBC News as part of All In A Day's weekly food segment, D is For Dinner.

Chef challenge: Tragically Hip-inspired shrimp and coconut masala tacos, coconut cream pie

When it came time to choose a challenge for chefs on this month's D is for Dinner challenge, All in a Day listeners wanted something to do with The Tragically Hip.

Make your own sous-vide salmon tartines with caper aioli and fennel salad

These salmon open-faced sandwiches are perfect for summer eating.

D is for Dinner: Beets!

Listener Julia challenged this month's chefs to come up with a beet dish that doesn't involve her old faithfuls of boiling them or eating them in a salad. The chefs joined Alan with their creations.

Homemade muffaletta sandwich with arugula pesto a good choice for the cottage

This muffaletta sandwich recipe from Ottawa's Thyme & Again is a good choice to make at the cottage this summer.

CBC reporter declares lettuce pointless, 2 chefs respond with romaine-based recipes

Two Ottawa chefs have dreamt up some creative recipes for lettuce in an effort to please a CBC business reporter who admits she's no fan of the leafy green.

D is for Dinner: leche flan

For one Ottawa restaurateur, working alongside her two daughters makes every day feel like Mother's Day. Mom Liza Sare and her eldest daughter Jessica share their family recipe for leche flan, a Filipino version of crème caramel.

Chickpea and pancetta soup recipe on D is for Dinner

To celebrate the release of Goodness: Recipes & Stories, the community chef at The Table Community Food Centre in Perth, Ont., is sharing her simple recipe for chickpea and pancetta soup.

D is for Dinner: Sausage and wheat berry tabbouleh

The owner and the chef of the newly opened Clarkstown Kitchen and Bar share a recipe for sausage and wheat berry tabbouleh. This week on CBC Radio's All in a Day, Cloutier shares his reci

D is for Dinner: Buttermilk jerk grilled quail

After completely gutting their restaurant, the owners Segue are back with with a new name and new space. Chef Rich Wilson of The Pomeroy House delivered his buttermilk jerk grilled quail to the All in a Day studio.