Bonding Over Jam Tarts
Mardi Michels's mini jam tarts from her cookbook In the French Kitchen with Kids make more than a fun baking project and snack. They're the ideal gateway into the kitchen for kids.
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Displaying posts in Spring Recipes
Entirely Worth it: Tahini Fudge
Tahini fudge is an indulgence without the guilt. Packed with healthy fats and no refined sugar, you can eat this stuff for breakfast and feel like this day's got nothing on you.
Friday Rituals + Cameron Stauch’s Cucumber and Shredded Tofu Skin Salad
Vegetarian Viet Nam by Cameron Stauch is an essential addition to any cookbook shelf for its satisfying recipes, including this cucumber and shredded tofu skin salad.
Out of Necessity: Sweet Potato & Vegan Chorizo Tacos
These sweet potato and vegan chorizo tacos make a healthy and satisfying meal loaded with endorphin-boosting spice.
Eating Our Way Through: Roasted Root Vegetable Stock
Diane Morgan's recipe for roasted root vegetable stock shows the magic and versatility of the simple rutabaga, turnip and carrot.
Eating at Home with Voula Halliday
Voula Halliday's new cookbook, Eat at Home, takes the stress out of preparing and eating meals at home. Here's what it's like eating at home with Voula Halliday.
Off-Kilter: Blueberry Dutch Baby
Blueberry Dutch baby is so super quick and easy, it's bound to become a breakfast or brunch staple. Think of it as pancakes made even easier.
Weekend Project: Amy Bronee's Rhubarb Jam
Amy Bronee's rhubarb jam is wonderful way to preserve one of spring's finest crops. This easy-to-make jam is bound to become a family favourite.
The lunch you need to make yourself: Smashed Chickpea, Harissa and Spinach Toasts
Smashed chickpea, harissa and spinach toasts are an incredibly satisfying snack or lunch with a healthy and flavourful kick.
How to poach an egg to make Anthony Bourdain swoon
How you cook an egg says a lot about you in the kitchen. Here's how to poach an egg that would make Michael Ruhlman proud and Anthony Bourdain swoon.
