Matheson, who oversaw every detail, even designed his own pepper mills and salt cellars in black lacquered oak from Castor. Prime Seafood Palace's food, like its design, shows tasteful restraint.

On a baking sheet, toss together the tomatoes, red onion, jalapeños, garlic, olive oil, and salt and black pepper to taste. Broil for 30 minutes, tossing every 10 minutes.

Canadian Chef Matty Matheson is bringing a ten-day Matty’s World Rules pop-up shop to Toronto in celebration of the release of his new cookbook “Matty Matheson: Soups, Salads, Sandwiches.” ...

"This is a quick and easy soup that makes you feel good. After you crush this soup, you'll have accomplished making something you probably haven't done before, making a new thing. That's huge ...

When Matty Matheson was growing up on the East Coast (he was born in New Brunswick and later raised in Nova Scotia), his family rarely ate out in restaurants. Instead, they cooked every day. "My ...