Treehugger Schnitzel: Revisiting a Classic
This Treehugger Schnitzel made with chickpeas is a vegetarian take on a German classic that really schmecks.
View Recent Recipes For Spring
It's the time of year where our hunger for something fresh and green is insatiable. Welcome to spring. Happy eating.
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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.
Like buttah: Sweet potato chipotle dip
Sweet potato chipotle dip combines the nutritional punch of sweet potatoes and red lentils with a pop of smoky spice from chipotle peppers.
22 Ways To Make The Most of Spring Harvest
Spring is no slouch when it comes to its offering of harvests. Everything from chives to spruce tips, asparagus to morels, these spring recipes will help you make the most of the season.
12 Ways to Minimize Food Waste In Your Kitchen
Food waste is a massive problem the world over but Canada is one of the worst offenders when it comes to throwing out what could have been a great meal. These 12 tips and recipes from Canadian food bloggers are just a few of the ways anyone can limit food waste and stretch a dollar at the same time.
Why Ontario Greenhouse Cucumbers are Golden + Spicy Cucumber & Glass Noodle Salad
This fresh cucumber salad channels Asian influences with a spicy rice vinegar dressing, lots of tender cilantro leaves, crispy tofu and chewy glass noodles.
Hasty Host: Three Quick and Simple Appetizers
These three quick and simple appetizer recipes that come together in 20 minutes and are good to have in your repertoire when someone shows up unannounced over the holidays — or anytime really.
“Smoked salmon” with fried capers + why every kitchen needs The Buddhist Chef
"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.
16 Ways to Eat Swiss Chard
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.
Conversations with a Dietitan + Roasted Strawberry Recovery Muffins
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.
Bloobs and Rhoob: Spring and Summer Meet in a Jar
Blueberries and rhubarb a power couple that's flown under the radar too long. This blueberry-rhubarb jam gives them their chance to shine.
Meet Hey Modest Marce + Rhubarb Oat Squares
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 (or How to Achieve Peace at the Dinner Table)
Lemony Asparagus Risotto is a classic way to celebrate this spring vegetable — and other vegetables if the green spears aren't your thing.
Timing + Asparagus with brown butter-tarragon vinaigrette
This asparagus with brown butter-tarragon vinaigrette checks all the proverbial boxes for an easy spring dish you'll keep on repeat.
How to Host L'apero + Pissaladière from French Appetizers
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.
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.
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.
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.
Hip, hip, hooray for hipster bread
Hipster bread is an updated spin on Hippie bread, using different grains and flours to make a hearty and healthy loaf of bread.
