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RICRADO Magazine 2025 Vol 23 No 5 Rendez-vous dehors
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About
A Season of Discovery with the Summer Issue of RICARDO
We’re off in search of new flavours this summer. In this issue, we want to satisfy your curiosity, whether it’s with a quick guide to cooking smash burgers on the grill, dishes that are ideal for patio season as soon as it’s warm enough to eat outdoors, or by meeting with First Nations chefs. It’s shaping up to be an exciting summer!
Specifications
Also in this issue:
- A RESTAURANT-WORTHY BURRATINA WITH STRAWBERRY AND RHUBARB With the warm days at our doorstep, we’re cooking with strawberry and rhubarb at our Café RICARDO restaurants. This fruity pair is perfect in this salad, where the sweetness of one goes well with the tartness of the other. Topped with burratina and drizzled with a chamomile dressing, this shared starter signals the beginning of summer.
- THE BEST LOBSTER SPAGHETTI During lobster season, indulge in this hearty pasta dish with a rich and creamy bisque-inspired sauce. To make this recipe, which is prepared over two days, no detail is overlooked in order to achieve maximum flavour.
- WE LOVE: ORANGE CHIFFON CAKE WITH LEMON CREAM To celebrate mom, give her dessert a festive flair with this citrus chiffon cake. The batter is as light and airy as a cloud, thanks to the meringue folded in right before baking. As for the frosting, a silky and easy-to-spread lemon cream brings a rich flavour that’s sure to make her happy.
- The magazine is available in French only