Stunner.

Cod ceviche with grapefruit, red pepper, scallion and lime on scratch pork rinds (I have new respect for anyone who makes chicharrónes). A big hit here, preceding cumin-chicken empanadas, guac and copious dabs of my killer-tasty habañero hot sauce.

Flat iron; haricots verts with caramelized parsnip, Aleppo, pepitas and sweet smoked paprika; yellow potato galettes with parm, marjoram and brown butter.

Spatchcock chicken, paprika/marjoram/brown butter yellow potatoes and grilled bok choy. Thanks for the veg tips, Chef Trevor Teich.

Plus local cheese — and a Carneros Pinot Noir — in NYC.

What an inspiration! Duskie and her hubs and partner, John Stewart, worked with me on the LCBO's California wine promo. Visit them in Sebastopol, CA!

Chili wings. What else?

Homemade butter chicken and parathas with a seasonal touch: butternut squash.

A weekday favourite.

Chipotle and lime guac + tomatillo, cilantro and pink tomato salsa.

A fave.

Grilled asparagus, rabbit, crispy capers (thx, Chef Mike Ward), fresh mozz, fried sage, greens, Aleppo, fried garlic, Oleum Sauve and super-sweet onion.

Renowned as the best sushi restaurant in Toronto, if not the country, Sushi Kaji features authentic Japanese food and drink. Put yourself in the hands of Chef Mitsuhiro Kaji for an evening; he's been making sushi since he was 13.

A classic New Year dish in Modena.

Yes, that IS a bite! Homemade empanadas with pork sausage grind, olives, raisins, potato, hard-cooked egg slices, smoked and lotsa sweet paprika, shallots, garlic, a kiss of chili and, for a tangy hit without liquid, sumac.

Olive oil + salt.

Cultured butter, rosmarino, Sorrento lemons, salt. Crazy good.

Butter. That is all.

Spatchcock bird, applewood smoked under brick + snow pea leaves with black vinegar, chili ponzu, tamari and garlic.

Esp. grilled.

Honey, tamarind and molasses side ribs, cuke and onion quick pickle, simple slaw, rebaked mashed potatoes.

Garbanzo and fava bean hummus with lemon, garlic, mint, parsley, sumac, olive oil and lotsa tahini. 

Endive with lobster, mayonnaise, tarragon, lemon and chive.

When we live at our place in Lucca, Tuscany — @casapettirosso — I use the gorgeous, golden eggs from local farms to make all kinds of luscious bennies: dorato cakes, thinly sliced Biroldo della Garfagnana, bresaola, anything we have in the fridge. Day-old, saltless Tuscan break is always the base.

Actually, the “first” village, Riomaggiore. Our favourite shop for fresh-from-the-morning fried seafood is Il Pescato Cucinato, on the main drag. You’ll find it just at the top of the hill that leads to the harbour.

Tuscan olive oil is ALWAYS the last drizzle.

OK, the only bit from our courtyard garden is the sage, but I love the abundance of fresh produce and huge selection of (inexpensive) cheeses at the local @esselunga in Capannori.

The fresh local carciofi (artichokes), although time-consuming to trim and prepare, are purplelicious beauties. Delicious in risotto with homemade mixed-bone broth and local pecorino Toscano (NEVER Romano).

When company comes to stay, I always make a Bistecca alla Fiorentina (Florentine steak), sometimes with vitello (veal). It feeds a crowd and is lovely with roasted veg and some kind of pasta — in this case, a spaetzle-style noodle popular in the autonomous province of Bolzano in south Tyrol.