Food

Now trending: protein! We share protein-packed lunch and dinner recipes, with vegan and vegetarian options.

Water Polo's executive chef Matthew Kelly shares his recipe for a succulent lobster salad with a fresh and bright herbaceous dressing.

Brunch-lover Lesley Chesterman shares her crowd-pleasing croque monsieur recipe, topped with homemade béchamel sauce.

In her latest cookbook, Lesley Chesterman explores the Montreal food scene and shares her favourite recipes and restaurants in la métropole.

From the new cookbook A Montreal Cook, this swiss fondue is served straight from the pot and has instant wow factor.

These molasses-flavoured muffins by Lesley Chesterman are unbelievably simple to make and are packed with fibre.

“Nobody is excited about puréeing chicken livers, but I promise the results are drop-dead delicious,” says Montreal chef Lesley Chesterman.

Toronto restaurant Wynona shares their sumac-dusted cauliflower dish served on top of smoky baba ghanoush.

French cook and writer Mimi Thorisson's Italian cookbook offers 100 refined and delicious dishes for the whole family.

Mimi Thorisson shares her recipe for busiate, a flat pasta rolled into a spiral shape, with tomato and almond pesto.

You won't believe how quickly this classic fried calamari comes together. Be sure to serve with lemon wedges!

A universal crowd-pleasing recipe for breaded chicken from cook and writer Mimi Thorisson's Italian cookbook.

With minimal steps and ingredients, add these simple dinner recipes to your weekly rotation.

As you explore these recipes, you’ll find upscale proteins in smaller portions and unexpected ingredients like trout roe and plum powder.

To make a one-pan meal feel like it’s restaurant quality, Nicole elevates hers with Korean ingredients including soybean paste and gochujang.