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See Ya, Boring Salads! Lunch Hour Has Never Tasted So Good

Cheers to never having a sad desk lunch ever again.


Herbed Mushroom & Camembert Skillet

Try Mary Berg’s recipe for Herbed Mushroom & Camembert Skillet from the cookbook Kitchen Party. When I was little, my mom used to invite all of our neighbors over for a New Year’s Eve fondue party. There’d be a few pots bubbling away with Gruyère, a couple filled…


Heirloom Tomato Galette

Try Mary Berg’s recipe for Heirloom Tomato Galette from the cookbook Kitchen Party. The first time I visited my husband Aaron’s hometown, I was (a) terrified because I’d only met his parents briefly before this weekend trip and (b) delightfully surprised at the amazing spread created by his…


Chai Sticky Toffee Pudding

Try Mary Berg’s recipe for Chai Sticky Toffee Pudding from the cookbook Kitchen Party. Sticky toffee pudding is one of those desserts that I rarely see on a menu. When I do see it, I can’t resist. It’s so darkly sweet, drowned in thick toffee sauce and topped…


5 Simple Steps To Build A Better Salad

Food editor Eshun Mott shares five ingredients to take your salad to the next level. 1. Mix Those Greens Put down that box of mesclun mix! We know it’s easy, but there are so many better options. Mix and match your own combinations. Try: radicchio Belgian endive frisée mâche butter…


Tuscan Chicken Salad

Pickled grapes are juicy, sweet and slightly savory all at once, giving this salad a special lift. Using boneless, skinless chicken thighs gives you more flavor and also more leeway on the barbecue, as they don’t dry out as easily as breasts.



This version of the classic salad has a few tricks up its sleeve. Watermelon adds extra sweetness, the grilled bread ups the depth of flavor, and the fish sauce introduces a hit of umami.


French Bistro Salad

Hard-boiled eggs add richness to a salad, launching it into salad-as-a-meal territory. For a slightly runny yolk, a cold-from-the-fridge large egg will be perfect when boiled for about 7 1/2 minutes, then chilled.


Toasted Farro With Corn & Summer Squash

Grain salads don’t have to be dry and boring! Cooked farro is tossed with dressing while warm and topped with chunky, just-sautéed vegetables and toasted nuts, and served on labneh for an especially satisfying salad.


Scandinavian Shrimp Salad

A fresh take on the classic combination of shrimp, dill and rye bread.


Chopped Market Salad

Crunchy and creamy, sweet and spicy: these texture and flavor juxtapositions transform flavorful summer produce into this delicious salad.


Pan-Seared Steak

Cooking steak in a cast-iron pan creates a beautiful crust. Watch your steaks closely and baste with the butter mixture to help brown and cook the meat evenly.


Ask A Chef: Raspberry Hibiscus Pops

Janet Dimond of Augie’s Ice Pops shares her recipe for Raspberry Hibiscus Pops. Q: Summer trips to farmers’ markets around Toronto always lead to us grabbing a few Augie’s Ice Pops to enjoy while we shop. I have trouble picking a flavor because they’re all so refreshing! What’s…


How To Throw A Spanish-Style Pintxo Party

Flavorful cocktails and savory bites are the secret to a summer soirée.


Mutiny On The Bounty

Watermelon juice is made by puréeing chunks of peeled, seedless watermelon in a blender and pouring it through a fine sieve. Simple syrup is made by combining equal parts boiling water and sugar, and stirring until dissolved. Make this cocktail as an individual drink, or use the quantities in brackets…