Mark McEwan’s Mushroom Risotto

Earthy mushrooms, creamy rice and fragrant truffles come together in Chef Mark McEwan's sophisticated risotto.

Toasted Tootsies in Blankets

A fun and easy version of pigs in blankets, from Christine Tizzard of Best Recipes Ever.

It’s Party Time!

A beautiful and sophisticated party at home is something anyone can accomplish. As we show you, with a few simple touches you can really take a stay-at-home cocktail party to the next level. Above: dining table, chairs, overhead pendant, lamp,...

Roasted Beet Hummus

The secret to Chef Tina Moorey's delicious, brightly coloured take on traditional hummus? Roasted red beets! Wow your guests and charm the kids with this fun spin on chips and dip. Ingredients 2 small or 1 medium-sized roasted red beets,...

Classy Presentations for Your Appetizers

Chef Tina Moorey shares some of her go-to hors d'oeuvres for entertaining, and offers these tips for dressing up appetizers for your next classy cocktail party. Romaine Salad Boats Top small romaine leaves with croutons, prosciutto and parmesan cheese. Talk...

Dish Do-Over: Sweet and Sour Meatballs

Bring this retro crowd pleaser to your Oscar party potluck and you'll be voted 'Best Supporting Guest!' Chef Jo Lusted cuts down the calories but not the flavour! Makes 40 meatballs (10 servings) Ingredients Meatballs 1 large egg 2 cloves...

Dish Do-Over: Spinach & Artichoke Dip

A restaurant staple that's full on flavour – and also fat – Chef Jo Lusted gives spinach and artichoke dip the dish do-over treatment to create a healthier version. To keep the whole snack healthy, make sure you're dipping Jo's...

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