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On the menu are rosemary chicken, grilled polenta and porcini tomato sauce, plus happy cow burgers, old-school coleslaw and corn on the cob.
Jamie shows how to prepare in 15 minutes both Asian fish, miso noodles and crunchy veg, and ultimate pork tacos, spicy black beans and avocado garden salad.
Jamie Oliver cooks Asian sea bass, sticky rice and dressed greens, plus chorizo carbonara and Catalan market salad.
Jamie rustles up seared Asian tuna, coconut rice and jiggy jiggy greens, plus ricotta fritters, tomato sauce and courgette salad.
On the menu in this episode are beef kofta curry, fluffy rice, beans and peas, plus spring frittata, tomato toasts, watercress and pea salad.
Jamie rustles up a beef stroganoff with fluffy rice and red onion and parsley pickle. Later he makes Moroccan mussels with tapenade toasties and cucumber salad.
Jamie cooks Cajun steak, smoky baked beans and collard greens, plus chicken tikka, lentil, spinach and naan salad.
Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus golden chicken with braised greens and potato gratin.
On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce, plus crackin' crab briks, couscous salad and salsa.
Jamie cooks sizzling chicken fajitas, grilled peppers, salsa, rice and beans, and prawn cocktail, king prawns and sundried pan bread.
Jamie cooks chilli con carne meatballs, plus sticky kicking chicken, watermelon radish salad and crunchy noodles.
Jamie cooks chorizo and squid with greek-style couscous salad, plus simple spaghetti, tomato, basil and creamy curd salad.
Jamie cooks crab bolognese with crunchy fennel salad, plus mexican BLT, chillies, guacamole and salad.
Jamie shows how to cook crispy duck and hoi sin lettuce parcels, and chicken cacciatore, spaghetti and smoky tomato sauce.
On the menu is crispy Parma pork, minted courgettes and brown rice, plus grilled mushroom sub, smoky pancetta, melted cheese and pears.
This time the meal is spiced chicken, bacon, asparagus and spinach lentils, plus falafel wraps, grilled veg and salsa.
This time it's fettuccine, smoked trout, asparagus and peas, and black bean beef burgers, noodles and pickle salad.
Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.
On the menu are flashy fish stew, saffron sauce and garlic bread, plus seared Asian beef, best noodle salad and ginger dressing.
Jamie makes glazed pork fillet, cajun-?style pepper rice and barbecue sauce, and tapas bruschetta, and golden grilled sardines.
On the menu is smoked salmon, Yorkshire pud, beets and asparagus, plus gorgeous Greek chicken, sweet pepper and pea couscous with tzatziki.
On the menu in this edition are green tea salmon, coconut rice and miso greens, plus modern greek salad, spinach, chickpea and feta parcels.
This edition's recipes are grilled steak, ratatouille and saffron rice, plus blackened chicken, and San Fran quinoa salad.
Jamie cooks grilled tuna, kinda Nicoise salad, Thai chicken laksa and mildly-spiced noodle squash broth.
This time it's jerk pork, grilled corn and crunchy tortilla salad, plus minestrone, poached chicken and salsa verde.
On the menu this time is lamb kofte, pitta and greek salad, and Keralan veggie curry, poppadoms, rice and minty yoghurt.
Jamie cooks lamb lollipops, curry sauce and rice and peas, plus prawn linguini and Sicilian shaved fennel salad.
Jamie rustles up lamb meatballs, chop salad and harissa yoghurt, plus incredibly delicious chicken salad.
Quick lamb tagine, pan-fried aubergine and cumin crunch, plus crispy polenta chicken caesar salad.
This time Jamie rustles up Moroccan bream, couscous salad, pomegranate and harissa, and British burgers, shred salad, pickles and things.
On the menu this time is squid 'n' prawns spicy vegetable noodle broth, plus veggie chilli, crunchy tortilla and avocado salad.
On the menu is pork Marsala, porcini rice and spring greens, plus koh samui salad, chilli tofu and Thai noodles.
Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yoghurt.
This time the two meals cooked up in a quarter of an hour are sausage gnocchi, warm kale and bean salad, plus Mexican chicken, wicked mole sauce, veg and rice.
On the menu is sizzling beef steak, hoi sin prawn and noodle bowls, mighty mackerel, and mixed tomato and quinoa salad.
This time Jamie cooks glazed sizzling chops, sweet tomato and asparagus lasagnetti, plus mushroom soup, stilton, apple and walnut croutes.
Jamie cooks up some steak, liver and bacon, bubble and squeak mash and red onion gravy, and Mexican tomato soup, chilli nachos, and veggie and feta sprinkles.
Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad.
Jamie cooks Swedish meatballs, celeriac and spinach rice, plus pasta pesto, garlic and rosemary chicken.
Jamie cooks white fish tagine, with carrot, mint and clementine salad, plus Spicy Cajun chicken, smashed sweet potato and fresh corn salsa.
Healthy eating recipes, tips, videos and more!
Apple Butter Cookies
Dijon Baked Chicken with Rice and Broccoli
Pan Roasted Chicken Breasts with Speedy Pan Sauce
Ravioli with Squash and Mascarpone
Roasted Garlic Vegetable Tart
The Better Butter Chicken
Giving You The Business
Top Chef Canada
Bobby Flay Fit
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