Inside Emily Richards’ Kitchen: Canadian Cooking, Stories & Recipes
If you ask Canadians about their favourite pastimes, cooking often lands near the top. We’ve always had this thing about gathering around food – backyard barbecues, family suppers, holiday feasts. Over the years, Canadian cooking has shifted, evolving from handwritten recipes passed between neighbours to digital cookbooks and YouTube how-tos.
At the centre of this story is someone who’s been bridging those worlds for decades: Emily Richards. She’s part of that rare group of culinary voices who make you feel like you can cook – even when you’re staring at three wilting vegetables and a mystery package of meat in your fridge.
“For more than two decades, she’s been teaching Canadians how to cook with confidence,” as one fan put it in a Reddit thread about classic Canadian cookbooks. “Her pasta recipes inspired by her Southern Italian roots are legendary in my house.”
So why does her work still matter in 2025? Let’s dig in.
Who is Emily Richards?
Growing up in Sault Ste. Marie, Ontario, food wasn’t just a necessity – it was family currency. Her Nonna, a Southern Italian powerhouse, had her shaping bread and rolling pasta by hand before she could properly see over the countertop. “Food was the touchstone in Emily’s Southern Italian family,” her biography notes, and those early lessons in patience, flavour, and connection stuck.
Armed with a Bachelor of Science in Home Economics (Food and Nutrition) from the University of Western Ontario, Emily spent seven years in the whirlwind of restaurant kitchens. Then came Canadian Living Magazine’s Test Kitchen – a turning point. There, she perfected the art of translating chef-level techniques into recipes people could actually pull off at home.
Now based in Guelph, Ontario, Emily has authored or co-authored 10 cookbooks and works with organizations like Ontario Pork, Ontario Turkey, and the Heart and Stroke Foundation. She’s also collaborated with Canadian culinary icon Bonnie Stern, supporting world-class chefs and cookbook authors.
Her career reflects something uniquely Canadian: less celebrity flash, more trusted neighbour – the one who’ll bring over a plate of homemade pasta, then show you how to make it yourself.
What She Writes & Cooks About
“Live, Love, Cook!” – that’s the mantra Emily Richards carries into every kitchen she steps into. Her recipes feel like they’re written by someone who’s actually been in a weekday panic at 5:30 p.m.
Emily focuses on family-first meals, creating fast, flexible recipes that never sacrifice flavour. Her Italian-Canadian roots show up in dishes like pasta al forno, lemon pork chops, and jars of preserved summer vegetables that feel like home.
Healthy eating is another cornerstone of her work – her collaborations with the Heart & Stroke Foundation strip away the intimidation that often comes with nutrition advice. And through it all, she champions Canadian ingredients, from Ontario asparagus to prairie-grown lentils.
One of her readers on r/CookingCanada summed it up best: “She’s not trying to be trendy for the algorithm. She just cooks real food you actually want to make.”
Best Books by Emilie Richards
Emily’s books reflect that same grounded approach:
- Per La Famiglia – A love letter to her Southern Italian roots.
- Best of Bridge Weekday Suppers – Part of Canada’s beloved “Best of Bridge” series.
- Best of Bridge Done in One – One-pot recipes for modern kitchens.
- Italian Express – Quick meals with bold Italian flavours.
You’ll also find her work in collaborations like Vegetarian’s Complete Quinoa Cookbook and Homegrown, which celebrates Canadian-grown foods. They’re widely available at independent bookstores, Canadian publishers like Robert Rose, and online.
Cooking, Casino Games, and Canada’s New Wave of Hobbies
Cooking has long been one of Canada’s favourite pastimes – the kind that turns weeknights into little rituals and weekends into community potlucks. But in 2025, hobbies have expanded beyond the kitchen counter.
Virtual cooking classes surged during the pandemic and never really slowed down. Platforms like The Chef & The Dish let you video-call chefs from across the globe. TikTok and Instagram continue to shape what people try at home (yes, butter boards were a thing – and they’re still around).
And then there’s digital leisure beyond food. Ontario’s regulated iGaming market, launched in April 2022, has made online casinos a mainstream, legal form of entertainment. It’s not about high-stakes poker in smoky rooms anymore – it’s regulated, transparent, and surprisingly social.
A 2025 iGaming Ontario report noted that over 40% of registered users engage casually – treating it like another form of online recreation, not a lifestyle. One player on Reddit’s r/ontariogambling wrote, “It’s like fantasy sports or cooking apps for me. I log in when I’ve got time, set limits, and log off. It’s entertainment, not obsession.”
There’s a parallel here: just as we’ve learned to cook with balance – not too much salt, not too little joy – we’re learning to approach digital hobbies with the same mindset.
Beyond One Voice: Canadian Culinary Influencers
Canada’s food industry is rich and diverse, and while Emily Richards is a foundational figure, other creators are shaping how we cook today:
Maria Koutsogiannis (@foodbymaria)
A Calgary-based cook whose Greek heritage and plant-forward recipes have gained her over 2.5 million followers. Her Instagram is full of colourful, achievable dishes that celebrate vegetables without being preachy.
Tiffy Cooks (@tiffy.cooks)
From Vancouver, Tiffy shares Asian-inspired recipes for home cooks who want bold flavours without complicated steps. Her videos often get comments like, “Made this after work – so good!”
Ronke S. Edoho (@9jafoodie)
A Nigerian-Canadian creator bringing African flavours into Canadian kitchens through her platform 9jafoodie.com. Her work bridges tradition and health-conscious cooking, much like Emily’s philosophy.
Top 5 Canadian Cookbooks for Modern Home Cooks
If Emily’s story has you itching to dive deeper into Canadian kitchens, here are some of the books that keep inspiring home cooks in 2025 – from timeless staples to fresh voices shaping what we eat today:
- Best of Bridge: Done in One – Emily Richards & Sylvia Kong
Comfort food reimagined for busy lives – one-pot meals without the fuss. - Whitewater Cooks – Shelley Adams
A West Coast favourite – simple, vibrant recipes inspired by B.C.’s outdoorsy spirit. - Company’s Coming: Essential Recipes – Jean Paré
A true Canadian classic since 1981 – trusted, straightforward, and still on countless shelves. - Well Seasoned – Mary Berg
Seasonal recipes that feel doable and inviting, from one of Canada’s most relatable TV cooks. - Homegrown – Matt Basile & Emily Richards
A love letter to Canadian ingredients – from prairie lentils to Ontario asparagus.
Food, like life, changes. Emily Richards’ work reminds us that home cooking still matters – that it’s worth keeping recipes alive, trying new things, and connecting over a shared table.
And maybe that’s the bigger story here: whether it’s a pot of tomato sauce simmering on the stove or a digital game connecting strangers across provinces, Canadians are still finding ways to gather, share, and enjoy.
