To properly kick off the grilling season, let yourself be charmed by the festive character of arrosticini, small skewers typical of the Abruzzo region in Italy. For a memorable aperitif!
Festive arrosticini
PHOTO HUGO-SÉBASTIEN AUBERT, THE PRESS
Grilling is closely linked to the sun and summer. In short, grilling meat is festive! We therefore chose to shine the light on the most festive grills of all, arrosticini, these delicious little skewers which are synonymous with celebration in Abruzzo, but also at the Montreal restaurant Gia, which makes them its specialty.
Read our file
The skewer, Mediterranean champion
PHOTO MARCO CAMPANOZZI, THE PRESS
Souvlaki and Greek salad skewers cooked on the grill by Philippe Lapointe
Arrosticini are not the only skewers from the Mediterranean culinary tradition. In fact, meat has been grilled there for millennia, leading to different skewer recipes all around the Mediterranean basin. Trained chef and barbecue pro, Philippe Lapointe has just published Playing with fire around the worlda second book that he devotes to grills from all over the world and in which the countries of southern Europe, the Maghreb and the Middle East naturally find a place of choice.
Read the article by journalist Pierre-Marc Durivage
Pick of the week: fiddleheads
ILLUSTRATION PASCALINE LEFEBVRE, THE PRESS
Harvested at the beginning of May, fiddleheads are a delicious sign that spring has finally arrived. Tips and advice for properly preparing fiddleheads and even growing them at home!
Read the article by Pierre-Marc Durivage
Wines of the week
PHOTO TAKEN FROM THE SAQ SITE
Vignoble Les Vents d’Ange Marie Rose Wine from Quebec 2023
Old reflex: for this special barbecue number, I thought of red. Of course, we can also drink white wine, depending on what we place on the grid – and according to our desires! A creamy chardo with grilled corn, a riesling with grilled citrus fish, an assyrtiko with lamb chops. But for the first sunny days, a rosé is essential, especially when it’s from our region. And a full-bodied red wine, to accompany grilled meats, but also a thirst-quenching red wine, which demonstrates great versatility.
Read the article by our collaborator, sommelier Véronique Rivest
Long live grilled vegetables!
PHOTO ALAIN ROBERGE, THE PRESS
Grilled vegetable and halloumi salad
Once a month, our collaborator known for her culinary blog Vert Couleur Persil offers you a gourmet recipe to make with whatever is lying around in your fridge!
Read the article by our collaborator Geneviève Plante
Make way for grilled tofu!
PHOTO ARIEL TARR, PROVIDED BY ÉDITIONS DE L’HOMME
Tofu skewers with cranberry barbecue sauce
Replace a piece of grilled meat with a skewer of tofu? Eve-Lyne Auger would probably have pouted a few years ago. Having become vegetarian in 2016, the culinary creator has since been seduced by tofu, to the point of devoting her third recipe book to this increasingly popular, but also still unloved, ingredient.
Read Valérie Simard’s article