Food
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Appetizers
Tirokafteri (Spicy Feta Dip)
This dish from recipe developer and food stylist Irene Matys is delicious on its own or as a sandwich spread.
Mains
Keftedes (Cypriot Meatballs)
These Cypriot meatballs are fluffy, herby and fried to perfection.
Mains
Herby Olive Grilled Salmon
Content creator and avid cook Maryah Ananda serves up a fresh salmon dish with an herby garlic sauce and a bright hit of lemon.
Mains
Ask A Chef: How To Make A Fresh and Earthy Gnocchi That’s Perfect For Spring
This savoury gnocchi dish has wild mushrooms, charred corn and a bright green roasted poblano pepper sauce.
Cocktails
Ask A Mixologist: How To Make A Refreshing And Herbaceous Cucumber Mocktail
Fresh and minty with a hit of lime, this cucumber mocktail recipe from a Four Seasons Hotel Toronto bartender has pro health benefits.
Cookbooks We Love
3 Healthy Twists on Classic French Recipes You’ll Want To Try
Géraldine Leverd, the French food blogger, takes French classics and gives them a healthy twist in this cookbook.
Sides
Tomato Tarte Tatin
A twist on the classic apple tarte tatin, topped with thyme and balsamic vinegar.
Mains
Vegetarian Lentil and Eggplant Parmentier
A mix of lentil and eggplant topped with mashed potatoes.
Mains
Steak with Garlic, Lemon and Herb Butter
Géraldine Leverd swapped frites for grilled romaine lettuce in this steak recipe.
Cookbooks We Love
3 Garden-Fresh Recipes from Lynn Crawford’s New Cookbook
Lynn Crawford and Lora Kirk's second book together, Two Chefs in the Garden, is packed with delicious recipes.
Sides
Butternut Squash Scallopini with Apples, Sage, and Hazelnut Dukkha
Butternut squash is basted in brown butter and given delicious heat from harissa.
Brunch
Quinoa Carrot Oatmeal with Maple Syrup Caramelized Pears
A sweet and fruity breakfast option by Lynn Crawford.
Brunch
Cherry Walnut Babka
A rich brioche dough filled with layers of sweet cherries and toasted walnuts.
Chefs We Love
Let ‘Em Cook: 9 Canadian Chefs Share The Top Food Trends Of 2025
Top chefs and food insiders across Canada are predicting that 2025 will be the year of luxe.
Sides
Cory Vitiello’s Sugarloaf Cabbage with Burnt Honey Glaze, White Beans and Roasted Garlic
Caramelized cabbage is topped with creamy beans and a smoky, tangy sauce.