Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile
Articles by Ilona Daniel
Herbes Salées
Herbes salées is a delightful blend of fresh herbs and vegetables preserved in salt, Imparting a savory depth that enhances dishes like classic pea soup and beyond. This versatile seasoning isn’t bound by strict recipes; instead, it thrives on personal touch and regional flair, reflecting each family’s unique ingredients and kitchen creativity.
Quebecoise-Style Chicken Chasseur
Classic French flavours meet the vibrant heritage of Quebecois cuisine in this recipe. For this version of the iconic dish, we explore an artful blend of traditional techniques with a local secret: herbes salées, a savory medley of salted herbs that is a cherished staple in Quebec kitchens. This aromatic seasoning infuses the dish with a unique depth of flavour, complementing the rich, earthy tones of the chasseur sauce and ingredients like tomato, white wine, brandy, mushrooms and shallots.
Strawberry-Rhubarb Crumble Bars
These strawberry-rhubarb crumble bars are a great way to welcome spring! Long believed to find its origins in Siberia, China and Mongolia, rhubarb has been an important part of the human experience. For a long time, rhubarb was regarded as medicinal, but as trade routes strengthened along the Silk Road and sugar started to become more affordable, we started seeing rhubarb become increasingly popular in cooking.
Entertaining With Ease
These three ingenious dips make holiday hosting stress-free and lots of fun. Plus, hosting hacks! Take Notes Chances are, even if this is your first time hosting a party, it won’t be your last. Keeping track of themes, menus, playlists, decoration ideas, guests, allergies, contact information, and post-party observations in a pretty notebook will be invaluable as the years go by. This journal could serve as a nice keepsake to pass along to your grandchildren someday.
Tomato Tart
The Perfect Potluck Dish! Serves 4-6 For the Pastry: 1 sheet all-butter puff pastry 1 egg for brushing pastry For the Filling: 1 package Boursin or other similar fresh cheese as preferred 1 egg + 1 yolk 1-2 cloves garlic, chopped 2 tbsp fresh thyme or 2 tsp dried Salt and pepper to taste For the topping: Assorted in-season tomatoes to cover the top of the tart (6 large or 4 large and a pint of cherry tomatoes) Extra virgin olive oil Sprinkle of sugar (optional) Good quality sea salt for...
Summer Peach Tiramisu
Festival winds dancing across your skin that weaves through your hair ushers in feelings of bliss and lightened spirits. Summer beckons; it’s time to create lasting memories with the people we cherish by taking advantage of the opportunity to dine outdoors.
Zero-Waste Chicken Stock
Here’s a simple recipe to create a flavourful broth. Making broth from leftover roast chicken bones is a wonderful way to utilize every part of the chicken and minimize waste.
Rosemary-Orange Spatchcock Chicken with Orange-Scented Hot Honey
Spatchcocking a chicken involves removing the backbone of the bird. Makes approximately 1⁄2 cup 1 Orange – zest and juice 1-2 Tablespoons of Sambal Olek or Sriracha sauce (to taste preference) 2 Tablespoons white vinegar 3 Tablespoons sugar 1⁄4 cup honey pinch of salt In a sauce pot, add orange zest, orange juice, sambal olek, white vinegar, sugar, honey, and salt and bring mixture to a boil. Simmer for 5 minutes or until the peppers and orange zest become fragrant.
Farro and Fennel Salad with Arugula
1 cup cooked farro 2 tablespoons fresh lemon juice 1 teaspoon Whole Grain Dijon mustard 1 teaspoon honey 1⁄4 cup extra virgin olive oil 1 medium bulb of fennel, cored and sliced into thin pieces 3 cups arugula handful fresh herbs, torn into small pieces, like basil, tarragon, or parsley 1⁄2 cup pecan halves, toasted and coarsely chopped 1⁄2 cup dried figs, coarsely chopped 3⁄4 cup crumbled goat cheese, optional In a large salad bowl, whisk together the lemon juice, mustard and honey (or maple...
Iberian Mussels with Chorizo and White Wine
5 lbs mussels 3 tbsp olive oil 1 large onion, finely chopped 4 cloves garlic, chopped 200g chorizo, skin removed and sliced 1 Tbsp paprika 3 Tbsp tomato paste ½ cup roasted red pepper, chopped 2 cups dry white wine 3 tbsp chopped fresh flatleaf parsley, plus extra sprigs, to garnish Clean the mussels well, scrubbing the shells and removing the beards. Throw away any that are broken or don’t close when tapped on the side of the sink.
Mussels Steamed in a Curry Maple Cream
3-5 lbs Mussels 1 tbsp butter 1 cup chopped onion 2 tbsp Mild Indian Curry Paste 3 cloves garlic, grated or crushed into a paste 1 cup Lager 2 cups heavy cream ½ cup Maple Syrup Fresh Cilantro/Pea Shoots/Green Onion for Garnish (Optional) Soften onion and garlic in a heavy-bottomed wok, or a pot that will accommodate your mussels. Add curry paste and cook out for 1-2 minutes over medium heat. Add all the liquid ingredients. Reduce this by ½.
Ooey Gooey Caramel Oat Squares
These caramel oat bars comprise three layers: a rich shortbread base, ooey gooey condensed milk caramel, and a delightfully crunchy oat topping. 1 cup flour ½ tsp baking powder Pinch salt ¼ cup sugar ½ cup butter, room temperature In a bowl, stir together the dry ingredients until combined. Using your hands, blend in the butter with the flour until the mixture resembles a coarse meal.
From Chokecherries to Currants, Wild Berries Connect Canadian First Nations People to the Land
Photo: James MacDonald / Bloomberg / Getty Images From east to west and from north to south, Canada is home to myriad wild berries. Blueberries and cranberries are some of the most ubiquitous, but raspberries, pin cherries, bunchberries, huckleberries, saskatoon berries, buffalo berries, blackberries, chokecherries, currants, and gooseberries also grow in the Canadian wild. These berries have been and remain a vital cornerstone of the traditional Indigenous diet.
How Wild-Berry Foraging Connects Canada’s First Nations People to the Land
From coast to coast, the time-honored tradition of wild-berry foraging connects people to the heart of the earth that is Kanata. Chef ILona Daniel Thu, March 13, 2025 at 11:06 AM UTC 7 min read From east to west and from north to south, Canada is home to myriad wild berries.
White Chocolate Baba Ganouj
Growing up, baba ganouj was a regular dish on our family table. At our house, Fridays were meat-free, so we often ate baba ganouj because of the affordability and how easy it was to serve up family style. I’ve always loved the dish’s creaminess and how fun it is to dip with veggies and pita bread. Adding white chocolate to a classic baba ganouj balances out any bitterness from the eggplant, and it takes the creaminess to the next level.
Best-Ever Chocolate Chip Cookies
These yummy cookies come out flawlessly every single time you make them. The best part? This recipe uses the baking staples you have in your pantry, and you don’t need to chill the dough. It’s all about simple deliciousness here. Picture this: a straightforward, incredibly scrumptious chocolate chip cookie that’s doughy and perfectly baked, and delightfully crispy and chewy at the same time. One of the keys to a tender chocolate chip cookie is the choice of sugar.
3 Simple Pasta Dishes
One of the precious parts of summer in Canada is that we can enjoy our meals outside — and dining al fresco always feels elaborate, even with a simple menu. For those meals, relish these recipes that are vibrantly flavoured and influenced by the pantries of Mexico, India and Italy. Mexican street rice, or “elote” is a staple of the street food scene in Mexico City. The word elote comes from the Nahuatl word for corn, and this dish is thought to have originated with the Aztecs.
Not Your Grandma's Meatloaf
The Canadian childhood classic, meatloaf is an approachable, affordable staple that can grow up with us to meet our changing tastes and global pantry. Although your grandma’s meatloaf might be your favourite, these 3 re-imagined loaves will rekindle the nostalgic bliss of this classic dish. Call it comfort food, ugly delicious, or grandmother’s classic cooking, meatloaves exist in a permanent treasured space in the Canadian culinary communal consciousness.
Vermicelli Kheer
Pasta can be for dessert! Vermicelli kheer is a popular sweet dish consumed in various parts of India and very closely resembles rice pudding. It is traditionally enjoyed during festivals and celebrations but can be made anytime. The basic ingredients required for the dish are roasted vermicelli, milk, sugar, cardamom and saffron. I have seen some kheer incorporating rose syrup, which very much appeals to my Armenian sensibilities, so I have chosen to include it.
Do the Mashed Potato and Make These Twists with Leftovers
These recipes are so good, you won’t even think of them as leftovers! There is plenty to love about the humble potato: It’s inexpensive, comforting and oh so versatile. A member of the nightshade family, the potato is one of the world’s most popular staple starchy food crops and in Canada, potatoes comprise 52% of all the fresh vegetables we consume year-round.
Lobster Ravioli with Limoncello Butter Sauce
This ravioli dish might initially seem complicated, but it comes together simply with the purchase of cooked lobster and wonton skins as the wrappers. To make the dish more budget-friendly, use crabmeat, cooked coldwater shrimp, or even some fin fish like salmon.
Mexican Street Corn Pasta Salad
Mexican street rice, or “elote” is a staple of the street food scene in Mexico City. The word elote comes from the Nahuatl word for corn, and this dish is thought to have originated with the Aztecs. Elote is grilled corn on the cob covered in melted butter, mayo, chili powder, cotija cheese, and lime. This recipe is a great place to use the glut of herbs in your summer garden. If you have chives or edible flowers in your garden, add them into the mix with reckless abandon.
Tangy Dill Tartar Sauce
Originally Published in Spring 2023 Makes 1 ½ cups Ingredients: 1 cup mayonnaise 3 tbsp minced onion ¼ cup tangy dill relish 2 tbsp lemon juice 3 tbsp chopped dill Salt and ground black pepper to taste Directions: Stir all ingredients to combine and serve.
Sweet, Sweet Summer
Chef ILona Daniel makes alfresco dining easy with this fresh summertime menu. Summer is all about dining alfresco with family and friends; it’s the season when days are long, fresh produce is abundant and the mood is relaxed. The simple menus I create on these days call for pulling out the platters and serving family-style. The best time to dine outside is just as the sun begins to set and the light turns golden.
Mashed Potato Doughnuts
Makes 12 doughnuts. 1 cup leftover Best Mashed Potatoes 1 cup sugar 1 cup milk 2 tbsp butter, softened 1 large egg 3 cups all-purpose flour, plus extra for rolling 2 tsp baking powder 1 tsp nutmeg 1/2 tsp salt canola oil, for cooking For The Glaze: 2 cups confectioner’s sugar (sifted to remove any lumps) 2-3 tbsp whipping cream, hot ½ tsp vanilla extract In a large bowl, mix together the mashed potatoes, sugar, milk, butter and egg.
Lemongrass Crema
Makes 1 1⁄2 cups 1⁄4 cup mayonnaise 1 cup sour cream 4 tbsp lemongrass paste 1⁄2 cup cilantro, chopped Juice of 2 limes 1 tsp salt 2 cloves of garlic, smashed into a paste Combine all ingredients into a bowl and store in the fridge until use.
Vietnamese Turkey Meatloaf
This meatloaf contains some of the greatest hits of ingredients often associated with the flavours of Vietnam like lemongrass, basil, and sriracha sauce. Vietnamese cuisine is a balancing act of the following mighty flavour sensations: sweet, spicy, sour, bitter and salty. This meatloaf contains some of the greatest hits of ingredients often associated with the flavours of Vietnam like lemongrass, basil, and sriracha sauce.
Carrot - Daikon Pickle
SERVES 6 1 cup daikon radish, julienne 1 cup carrot, julienne 1 cup water 1 cup vinegar 1⁄4 cup sugar 1 tsp salt Pack the veggies into a large, sanitized mason jar or other such heat-resistant container. Bring the water, sugar, salt, vinegar, and water to a boil. Pour over the vegetables and allow the pickle to cool to room temperature. Store in the fridge for up to two weeks.
Mussels Martini
5lb live mussels, cleaned 2 garlic cloves, finely chopped 2 shallots, finely chopped ¼ cup butter ½ cup dry vermouth 2 Tbsp Vodka ½ cup whipping cream A handful of parsley, chives and fresh tarragon leaves, coarsely chopped Over medium heat, soften the garlic and shallots in the butter in a large pan big enough to take accommodate the mussels. Add the vodka, and vermouth; turn up the heat up to high reduce the alcohol by half. Pour in the cream and half of the herbs; bring the sauce to a simmer.
Lentil Loaf with a Smoky Maple Glaze
If you’re looking to find new ways to make plant-based recipes a regular feature at your kitchen table, this lentil loaf with a smoky maple glaze is a surefire way to make that happen. If you’re looking to find new ways to make plant-based recipes a regular feature at your kitchen table, this lentil loaf with a smoky maple glaze is a surefire way to make that happen.
Dinner Made Easy
Whether you call them sheet pan dinners, traybakes or one-pan meals, these recipes are all about simplicity. Quick to prepare and a cinch to clean up, they’re the key to savouring the season’s freshest flavours simply. As the weather begins to cool, we find ourselves ready to gather again around our tables and hearths inside; aromas of delicious foods enveloping as we share stories which bring us nuzzled closer to one another around the table.
CHEF ILONA DANIEL: Fun dips for festive entertaining
Thank you for reading SaltWire. Registered users are granted 30-days of unlimited access to premium articles. Sign in to continue reading. Email Have an account registration code? Enter it here We have changed how you log in to the website and now use email addresses instead of user names. If you do not know what email you have on file with us, click here. Newfoundland & Labrador > Lifestyles 'When I think about enjoying a good meal I don’t want it to feel like work'
PEI Potato Chocolate Cake
Decadent chocolate recipe made for sharing I know the title of this recipe sounds crazy, but trust me, this is one of those decadent, tender-crumbed cakes that are singular in its deep chocolatiness you will be coming back to this recipe again and again. What I really like about this recipe is how adaptable it is — going to a potluck? Cupcake it. Book club? Loaf it. Brunch?
Any Occasion Fishcakes
A light lunch or dinner you can make with fresh or canned fish, leftover mashed potatoes & fresh herbs Don’t let that leftover fish or mashed potatoes go to waste. These crispy fish cakes offer a delightful combination of simplicity and satisfaction. Whether you’re using salt cod, fresh fish, or canned tuna, choose your favourite and whip up a delicious breakfast, lunch or dinner (suitable for all three!) that suits your taste. You can get super creative with this recipe. Makes about 12 fishcakes.
Mashed Potato & Honey Biscuits
Have leftover mashed potatoes? Don’t toss them! With a bit of creativity, you can whip up some mouthwatering biscuits. These fluffy treats minimize food waste and add a delightful twist to your meals.
The Best Mashed Potatoes
This ultra-creamy dish comes together in just over 30 mins There is plenty to love about the humble potato: It’s inexpensive, comforting and oh-so versatile. A member of the nightshade family, the potato is one of the world’s most popular staple starchy food crops and in Canada, potatoes comprise 52% of all the fresh vegetables we consume year-round.
ILONA DANIEL: Both savoury and spicy, this Korean streetfood-inspired jeyuk bokkeum is sure to be a hit
What is bokkeum? It is the Korean method to cook food, or food ingredients, with little or a small amount of liquid by stir-frying over heat. The origins of jeyuk (the Korean word for pork) bokkeum can be traced back to the Joseon Dynasty in Korea, which lasted from the late 14th century to the late 19th century. During this time, meat dishes were relatively rare in Korea due to Confucian dietary restrictions that encouraged vegetarianism.
CHEF ILONA DANIEL: Turn the humble zucchini into a luxurious cheesy casserole
It is that time of year again when gardeners are hauling Herculean-sized crops of zucchini, even if it’s just from one plant. Without question, it is one of the most prolific summer crops here in Atlantic Canada. Do you ever notice that your friends are never giving away their cauliflower, berries or lemons? It’s almost always zucchini in the summer and rhubarb in the spring! Zucchini is a summer squash, which means it’s harvested while its rind is still tender and edible.
Sheet Pan Apple Pie Squares
A mouth-watering fruit-forward dessert with a tender dough that's easy to make There is an evergreen statement which goes, “Nothing says comfort like a slice of warm apple pie.” There are many nostalgic feelings that many Canadians attach to the dish as it connects us to our childhood and family gatherings. As a first-generation Canadian, I can’t exactly say my love for pie came in a natural flow with my upbringing. Rather, it was something we as a family learned and experienced together.
Harvest Sausage Traybake with Kale Pesto
An assortment of harvest vegetables and sausages for a cornucopia of flavour When I was growing up, autumn squash was always popular in my home. My father, who is of Armenian heritage, loved eating the squash’s flesh and relished coaxing the seeds from its shell after they were freshly roasted. This traybake combines an assortment of harvest vegetables and pork sausages for a cornucopia of flavour.
CHEF ILONA DANIEL: Beat the heat with a cool summer salad for the dog days of summer
In these hottest days of mid-summer, one of the last things anyone wants to do is make the house any warmer than the sun is already making it. Options for proteins for meals can come from the grill, but it can become a bit tedious. The salad I’m sharing with you today is one where you can make the components in bulk if you have lots of mouths in your household or if you want to build a bowl over the span of four days.
Honey-Za’atar Glazed Salmon
Topped with an earthy and sweet combo of za’atar and honey, this simple recipe is a crowd-pleaser every time Prepare to be wowed! This salmon recipe is an absolute crowd-pleaser with its mouthwatering blend of za’atar and honey. It’s simple, stunning, and guaranteed to win hearts. Get ready for a culinary adventure that will leave everyone asking for seconds! Za’atar is what makes this recipe so delicious! What is za’atar? It is a blend of spices and seeds from the Middle East.
Israeli Couscous Salad with Creamy Sunflower Seed-Cilantro Dressing
This satisfying salad uses the best of summer veggies and herbs The beauty of summer salads is that they are simple and delicious. Whether you are enjoying this easy dish as a meal, serving it as a side or bringing it to a potluck, this satisfying salad uses the best of summer veggies and herbs. Israeli couscous is, in essence, pasta, as it is made with semolina. If you are unable to source this ingredient in your neck of the woods, I suggest substituting orzo, a pasta that is shaped like rice.
Mango-Cherry Cast-Iron Cobbler
This in-season dessert is prepared in a cast-iron pan and baked in the oven or on the barbecue As estival fruits, mangoes, and cherries envelop the senses in the deeply sweet aromas of flowers warmed by the winds of the season. Mangoes are juicy and dance with the flavour profiles of peaches and citrus, while cherries embrace rose and almond. This simple cobbler prepared in a cast-iron pan is versatile enough to bake traditionally in the oven or by using the indirect-heat method over a barbecue.
CHEF ILONA DANIEL: Get jiggly with it — Join the whimsy and nostalgia of the Great Jellied Salad Renaissance | SaltWire
Jellied salads are by no means a dish of the modern age. A titillating fancy of the aristocrats of the 1600s, jellied salads often were the centrepieces of lavish meals. In that era, it would be a highly laborious process of boiling and straining to get the gelatin clear, rendering it solely a dish for the upper class. It was said that the way the jellied salad molds would joggle served as the provocative precursor to TikTok.
CHEF ILONA DANIEL: Cook up a perfect storm with tornado shrimp, wrapped in kataifi — the shredded dough with many names | SaltWire
Cape Breton > Lifestyles > Food and Drink 'Tornado shrimp make for a moreish appetizer or can be a light lunch when served with a salad' STORY CONTINUES BELOW THESE SALTWIRE VIDEOS Whether you call it kataifi, knafeh, kanafe, kenafeh or kunafeh, this filament-like dough, popular throughout the Middle East and the Mediterranean, signifies a singular gastronomic textural experience is guaranteed.
CHEF ILONA DANIEL: Don’t let your eyes glaze over the nutritional benefits of cottage cheese or your tastebuds miss out on this asparagus pesto
Many Canadians reach for yogurt over cottage cheese when in the dairy case, but, when it comes to nutritional value, cottage cheese may just be the superior cultured dairy product. According to Health Canada, roughly one half-cup serving of two per cent cottage cheese contains 90 calories, 12 grams of protein, five grams of carbohydrates and 2.5 grams of fat. Additionally, cottage cheese is an excellent source of calcium, which plays an important role in maintaining bone health.
Plate Your Petals
Use spring-blooming magnolia blossoms in flavoured sugar, cookies, cakes, vinegar, salads and more! I love the incredible, edible world of magnolia blossoms. That’s right, you can use spring-blooming magnolia blossoms in your cooking, much like rose petals, to add subtle flavour. A general rule I follow when I am foraging for flowers is the deeper the colour of the blossom, the more pronounced the bouquet and flavour will be.
Persimmon, Prosciutto & Mozzarella Salad
A fresh, hearty salad that's perfect as a main Brighten your plate with this impressive roasted persimmon and prosciutto salad. It has bold sweet and salty flavours that combine seasonal fruits, thinly sliced cured meat and fresh greens. Persimmons are sweet and flavorful fruit that is native to East Asia but are now grown in many parts of the world. The taste of persimmons can vary depending on the variety and ripeness of the fruit.
Magnolia-Infused Vinegar
The 4 easy steps to make this versatile ingredient that adds a unique and delicious twist to your cooking Flower-infused vinegar is a simple and delicious way to add a unique flavour to your cooking. The process of infusing vinegar with flowers allows the vinegar to take on the floral notes of the blossoms, creating a sweet and tangy flavour that can enhance the taste of a variety of dishes.
Show More
loading
Actions
Is this you?
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.Get in touch with Ilona
Contact Ilona, search articles and posts on X, monitor coverage, and track replies from one place.
Learn more about Muck Rack