Mark McEwan on 10 fab food finds

Our resident taste test chef Mark McEwan shares his all time favourite sweet and savoury treats in Toronto. A) Best Pizza Maker Pizza, 1537 Avenue Rd., 59 Cameron St. B) Best Pancakes Fuwa Fuwa, 2471 Yonge St.,­­­ 408 Bloor St. W. C) Best Spring Rolls Lime Asian Kitchen, 3243 Yonge St. D) Best Artisanal Burgers

How to make chef Mark McEwan’s ricotta gnocchi in tomato sauce

As many of us find ourselves cooking at home instead of dining out, we’re sharing recipes from some of Toronto’s top chefs and restaurants. A staple in Italian cuisine is a classic tomato sauce. A truly simple and delicious sauce takes patience and good ingredients. It’s difficult to get really flavourful tomatoes outside the Mediterranean;

Mark McEwan's blog: My game is rabbit

For me one of the main things that makes the advent of fall easier to take — even after a lousy summer like this one — is starting to think about fall foods and the end of year harvest. Right now for me it’s about whiter meats like poultry — and nothing quite so much as rabbit. It’s such a great, underappreciated meat. Tasty, but lean, and when you braise it right, exceptionally tender.

Restaurant Review: Small bites, huge flavours at Markham’s Tapagria

Being of the superficial persuasion, I was quick to cast premature judgment on Markham’s new Spanish restaurant, Tapagria. Here is a place with a bad name, I thought; a place that is lamely tagging along with Toronto’s Spanish food trend. Here is a place that has put a lot of effort into appearing downtown-esque, with its wood, exposed brick and Edison bulbs; a place, I thought, that would probably be a style-over-substance affair.

First impressions lunch at Fabbrica, McEwan's new eatery

Celebrity Chef Mark McEwan has created a beautiful modern Italian space with Fabbrica, complete with huge, leather-appointed booth seating and rooms done in dark and light woods with gun metal blue appointments. The pizza isn’t as thin as Queen Margherita or Libretto and, at first, it makes you wonder because it doesn’t defy gravity the way pizza aficionados in Toronto are used to.