It's the time of year where our hunger for something fresh and green is insatiable. Welcome to spring. Happy eating.
"Smoked salmon" with fried capers from The Buddhist Chef: 100 Simple, Feel-Good Vegan Recipes by Jean-Philippe Cyr tastes just like the real thing — except better. It's ideal for breakfast, lunch, dinner or snack time.
This Treehugger Schnitzel made with chickpeas is a vegetarian take on a German classic that really schmecks.
Swiss chard may be underrated but it is definitely a force in the garden. These 16 recipes starring Swiss chard will help you keep your chard in check.
Whether you've just ran a half-marathon or about to set out on a marathon of day, these roasted recovery muffins are for you.
Blueberries and rhubarb a power couple that's flown under the radar too long. This blueberry-rhubarb jam gives them their chance to shine.
Marcella DiLonardo, author of the food blog, Modest Marce, shows us why we should turn our ovens on at any time of year in her cookbook Bake the Seasons. These rhubarb oat squares from Bake the Seasons are one to bookmark for spring.
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.
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.
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.
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.
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.
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.
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.
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.
Hipster bread is an updated spin on Hippie bread, using different grains and flours to make a hearty and healthy loaf of bread.
The New Year marks a move to healthy eating. This buckwheat noodle salad with seasonal winter vegetables is both healthy and hearty.
Sweet potato chipotle dip combines the nutritional punch of sweet potatoes and red lentils with a pop of smoky spice from chipotle peppers.
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.
Shakshuka isn't just eggs with tomatoes. This greens shakshuka recipe shows the versatility of this dish and how good it can be with leafy greens instead.
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