Tomato sauce is a staple of Italian cuisine and for good reason: there are so many ways to use it, from pasta to pizza to chicken parm. We think Fabbrica’s take on this classic sauce would earn the nod of approval from nonnas everywhere.
Halloumi, a salty, semi-soft Mediterranean cheese, is the star of this recipe from Kevin Sinclair, executive chef at Thompson Toronto. Halloumi pan fries beautifully, keeping its oh-so-good creamy center even as the exterior crisps up. It brings a savoury tang to this otherwise simple, citrusy salad.