Stunning to the eyes and comforting to the soul, our Creamy Cauliflower Soup with Apples and Walnut Raisin Crumble is the perfect fall soup for cold days, holidays, or weeknight dinners.| Chef Sous Chef
What dreams are made of, these Loaded Twice Baked Potatoes are scooped out, mixed with fixings and a handful of cheese, then stuffed back topped with even more cheese and finally baked.| Chef Sous Chef
Creamy, tangy and crunchy, our Brussels Sprout Caesar Salad is smothered in a creamy mayo caesar dressing, then topped with bacon and croutons.| Chef Sous Chef
Our Old-Fashioned Baked Macaroni and Cheese boasts a rich and creamy sauce oozed in between melted chunks of Colby jack and sharp cheddar cheese, and elbow pasta with a breadcrumb topping. Bake until bubbly, cheesy, and crispy for the ultimate nostalgic pasta recipe!| Chef Sous Chef
This plant based carrot and ginger soup is fresh, bright, and flavourful with sweet roasted carrots, warming ginger, and a subtle hint of garlic.| Chef Sous Chef
Welcome to Chef Sous Chef! We are the authors of the Eat With Us cookbook, and contributors to Food Network Canada’s Dining In and Menu Mashup web series! See our recipes and read our story here!| Chef Sous Chef
Our Red Skin Mashed Potatoes are creamy, rich, and quite possibly the best potato recipe ever. Cooked in chicken stock for added flavor and then topped with butter, cream, and sour cream, this rustic and unique side dish is incredibly comforting and comes together in one pot – no boiling water or vegetable peeler required!| Chef Sous Chef
This Sweet Potato Cornbread Recipe is crunchy on the outside, moist on the inside, and the perfect blend of sweet and salty.| Chef Sous Chef
