by Leanne Smoliak Getting ready for the festive season isn’t just about ensuring we have…
Extras: Vegan recipes
This sprightly condiment wakes up the most jaded palate. Keeps for up to two weeks…
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
Can’t have too many dip recipes on the go in the summer. This one, by Biera’s Davina Moraiko, is a banger
“This sauce is a great accompaniment to grilled beef, pork and lamb. Also great with fish and vegetables. -Davina Moraiko, chef de cuisine, RGE RD.
“This is such a quick, easy and bright way to preserve wild mushrooms. -Chef Bri Campbell, Three Vikings
Effortless and the rhubarb doesn’t get stringy. Delicious on ice cream (lemon gelato), with yogurt, on pavlova, or as rhubarb shortcake. You could probably cook it on the barbecue if you didn’t want to turn on the oven.
Making jam is simple and very satisfying, although the quantity of sugar might seem excessive, remember that sugar acts as the preservative when making jam. –Kaelin Whittaker, Awn Kitchen
This quintessential Sicilian dish is found throughout the island. Like so many other recipes in Italy there are countless versions and variations which vary from town to town and family to family.
One of our most popular items sold at Meuwly’s, simplified to make at home. –Peter Keith
Recipes for delicious things to help make your charcuterie board shine
This spread, similar to baba ganoush, works as part of a meze or as a flavourful sandwich spread
It pays to have dips around over the holidays for last minute guests or snacking
Ottolenghi’s is bar none the best hummus recipe we have found, smooth and creamy every time. You will never go back to making hummus with canned chickpeas. Adapted from Jerusalem: A Cookbook
Adapted from James Syhabout, Commis via Food & Wine. Pickling is big this season, and this recipe makes a tangy sweet sour pickle that is also marvellous on fish. Find green zebras at Gull Lake Farm stand