17 make-ahead recipes perfect for Canada Day
All the recipes you need — and many meatless options — for a low-stress feast!
25 recipes to help you kick off the official start of BBQ season
Solstice be dammed — summer starts now!
On our must-try list: Ployes — a traditional Acadian pancake that cooks on one side
Alain Bossé shows us how to nail the no-fail, no-flip flapjacks first made in New Brunswick’s Madawaska region.
This Sweet Pea and Ricotta Dip could not be faster to make, and you will think of a dozen ways to eat it
Smoky Stone Fruit and Bourbon BBQ Ribs: Sweet, sticky, fall-off-the-bone ribs for all your summertime needs
Want to put those fresh spring peas to use? This simple soup is the most elegant option out there
Raptors wine pairings! Toast your favourite player with the wine most like him
Keto Burger Bowls: A low-carb, high-cheese summer select that will have you saying 'hold the bun'
Albacore Tartare: A ceviche-style take on the restaurant staple that's simple enough to make at home
Arlene Lott's colourful lion pie topper is deceptively simple to make and sure to get the crowd roaring
Jamie Oliver's veggie burger and these 5 recipes will be your summer menu go-tos
What to cook in June: Spring's bounty of sorrel, radishes, garlic scapes and strawberries is finally here
How to make a rye sourdough starter from scratch — and get it right on the first try
Hot spots on Montreal's wine route to check out — especially if you're into natural wine
Everything you ever wanted to know about keeping chickens in your backyard
Lobio: A vegan version of the quintessential Georgian dish that everyone will want to dip into
Why this Toronto restaurant is taking a 'non-vegan' approach to plant-based eating
Slow-cooked lamb burgers with fresh pineapple salsa to start grilling season off sooo so right
Walnut-Crusted Avocado, Feta, and Eggs: A luscious lunch bowl perfect for work or a weekend picnic
Iftar meals and their meaning: 3 Canadian Muslims share how they break their fast during Ramadan
These puff pastry turnovers with asparagus and prosciutto have brought us straight to brunch heaven