Chef Bri Campbell’s (now at Dolly’s Cocktails) delicious parsnip dish will change your mind about this sometime maligned root vegetable
Vegan recipes
by Leanne Smoliak Getting ready for the festive season isn’t just about ensuring we have…
Chef JP Dublado makes sprouts kid friendly and delicious. Excellent Thanksgiving side dish or for any fall meal.
This sprightly condiment wakes up the most jaded palate. Keeps for up to two weeks…
This recipe, from chef Josh Wilhelm of Jaspers Avenue’s Toast Culture, is tangy and delicious
This soup is built on a base of roasted vegetables which adds depth of flavour
This is the way to make squash taste like candy
Kitchen Party bronze medalist chef Bri Campbell (Restaurant May) makes a delicious fall dish featuring parsnips
No deep fryer? No problem. Either is possible for this outstanding Thanksgiving dinner side dish, especially with a shower of grated cheese and maple syrup
Ah summer, when you can have fruit for dinner. Especially if the peaches are grilled and served with luscious burrata and fresh basil
This easy and refreshing salad makes a terrific starter or a light main on a hot summer’s night
Can’t have too many dip recipes on the go in the summer. This one, by Biera’s Davina Moraiko, is a banger
This glorious fall we experienced (though over now, quite abruptly) means veg like eggplant had enough time to ripen
This recipe by Peter Som is all about the nutty, the savoury and the umami. So good.
Beautiful flavours of cardamom and anise complement the bold flavours of rhubarb in this easy and good for company dessert
This new version of the stellar Two Room’s lentil soup is guaranteed keep you warm this week
“I like to leave squash such as these unpeeled to heighten the flavour, texture and colour. Eat your zucca as is, or pile on a crostini.” Daniel Costa
Excerpted from In Good Company by Corbin Tomaszeski with Karen Geier, with permission from Figure 1 Publishin