Food writer and Bravo’s “Top Chef” judge Gail Simmons joins TODAY to share two of her favorite Canadian dishes for Quebec pork and bean stew and brown sugar butter tart bars. Get the recipes!

This stew of white beans and farro, with asparagus, carrot, herbs and lemon, makes an ideal cozy meal during the shoulder ...

Add the cubes of belly pork and cook for 4-5 minutes ... Pour in the water and simmer, uncovered, for two hours. If the stew becomes dry, add some more water. Ladle into bowls, garnish with ...

White beans with pork, sausage, and duck confit ... gathered up the ingredients they could find and made a large stew to nourish and bolster their defenders. The meal was so hearty and fortifying ...

Stir in stock, oyster sauce, chile-garlic sauce and black bean sauce. Bring mixture to ... Divide rice and greens among four plates. Ladle tofu-pork stew over rice, garnish with remaining green ...

A real rib-sticker, this stew. Slow down and extend the ... Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well. Bring the mixture ...