Easy and delicious, good also with roast pork
Extras: Herbivore recipes
Edgar’s asparagus is so fresh you can eat it raw like in this springy salad
Cheesy and delicious. Use this easy technique if you are shy on biscuit skills. Or, make a drop biscuit. Either way, they will taste great.
Just in case it snows, you’ll need something hearty on your hike to look for ramps and morels (maybe a little too early?)
Kind of like those Starbucks egg bites you get at the airport before a flight, but better
Chef Liana Robberecht explores the connection between certain foods and love
Easy technique and so delicious, even non-blue cheese lovers love this
Kitchen Party bronze medalist chef Bri Campbell (Restaurant May) makes a delicious fall dish featuring parsnips
A classic Thanksgiving holiday dish from chef Brad Smoliak
Toss with a big bowl of leafy greens, use as a dip, or slather on grilled chicken, it’s so good
The Ukrainian Easter tradition is to prepare a basket of specific foods on Saturday which are taken to church the next day and blessed, then taken home to be eaten
The chives are up and some of you may already have radishes!
Love hummus? Take it one step further and make this Greek yellow lentil dip
From our 2021 Holiday Collection, the easiest appetizer ever—make a crostini with ricotta or blue cheese
Mini Kitchen’s Damini Mohan shares a recipe for classic aloo-gobi, made with fall favourites potatoes and cauliflower. “It’s a staple in my household.”
This salad takes the savoury anchovy, garlic and cheese flavours of a classic Caesar salad and runs with it. Grill your cabbage on the barbecue or in a skillet. Adapted from a recipe by chef Andrew Carmellini.
“This is a very traditional Irish bread – it would be found on most menus along with a soda bread of some sort. A super simple no knead bread, just don’t let the very wet dough scare you.” – Kaelin Whittaker, The Ruby Apron
It pays to have dips around over the holidays for last minute guests or snacking.
You can buy very expensive jars of bagna cauda imported from Italy or you can make it yourself. The classic way to serve it is to dip the vegetable, then use some bread to catch the drippings. Guaranteed to make anybody eat their vegetables