Jennifer McLagan

My Venues

Accolades

  • Cookbook of the Year (Fat: An Appreciation of a Misunderstood Ingredient, with Recipes)
    James Beard Foundation
  • Single Subject Winner (Fat: An Appreciation of a Misunderstood Ingredient & Bones: Recipes, History & Lore)
    James Beard Foundation
  • Winner
    Gourmand World Cookbook Award
  • Regular Contributor
    Food & Drink and Fine Cooking magazines
  • Finalist
    IACP Cookbook Awards
  • Author
    Bones: Recipes, History and Lore; Fat: An Appreciation of a Misunderstood Ingredient with Recipes; Fat: An Appreciation of a Misunderstood Ingredient, with Recipes

Where I Go Out

Behind the Scenes

First lobster of the summer
"First lobster of the summer cooked on the bbq. Getting ready for you @#lobster"
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Veal tongue crisped on the
"Veal tongue crisped on the bbq, potatoes and tomatoes with buffalo mozzarella. #dinneralfresco"
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Gooseberries, gooseberries and
"Gooseberries, gooseberries and more gooseberries! This is my 4th bowl and there are still more on the bush, help! After poaching, granita, fool, ice cream, pie, jam, sauce what else can I do? All suggestions welcome. #fruit overload"
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First pesto of the summer with
"First pesto of the summer with homegrown basil. Enjoyed alfresco as the heat has abated and we can venture outside again. #heatwaveoverfornow"
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First meal on the wrong side
"First meal on the wrong side of the Atlantic. Fabulous morels, peas, cream & pasta. Spring redux despite the heat & mid-summer temperatures. #torontospring"
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Just in case anyone was
"Just in case anyone was thinking that I was neglecting my pâté en croûte research- here is the Houdan (chicken & pistachio) from @#pateencroute"
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