Blueberries and rhubarb a power couple that's flown under the radar too long. This blueberry-rhubarb jam gives them their chance to shine.
It's the time of year where our hunger for something fresh and green is insatiable. Welcome to spring. Happy eating.
Lemony Asparagus Risotto is a classic way to celebrate this spring vegetable — and other vegetables if the green spears aren't your thing.
This asparagus with brown butter-tarragon vinaigrette checks all the proverbial boxes for an easy spring dish you'll keep on repeat.
I've always dreamt of going to Province and eating pissaladière, an anchovy and caramelized onion pizza, from a street vendor. This recipe for pissaladière from Marie Asselin's French Appetizers means I can also have it easily in my own home.
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.
These sweet potato and vegan chorizo tacos make a healthy and satisfying meal loaded with endorphin-boosting spice.
Diane Morgan's recipe for roasted root vegetable stock shows the magic and versatility of the simple rutabaga, turnip and carrot.
Smashed chickpea, harissa and spinach toasts are an incredibly satisfying snack or lunch with a healthy and flavourful kick.
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.
The New Year marks a move to healthy eating. This buckwheat noodle salad with seasonal winter vegetables is both healthy and hearty.
Tend your home bar like a pro with this easy tutorial on how to mix a cocktail. These tips, tricks, tools and techniques will leave your thirst quenched.
Market-Fresh Mixology by Bridget Albert with Mary Barranco help you make the most of your farmers market in a glass, especially the cucumber caipiroska.
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