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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…
Recipes
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…
Recipes
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…
Recipes
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…
Recipes
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.
Recipes
Panzanella-Ish
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.
Recipes
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.
Recipes
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.
Recipes
Scandinavian Shrimp Salad
A fresh take on the classic combination of shrimp, dill and rye bread.
Recipes
Chopped Market Salad
Crunchy and creamy, sweet and spicy: these texture and flavor juxtapositions transform flavorful summer produce into this delicious salad.
Recipes
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.
Recipes
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…
Entertaining
How To Throw A Spanish-Style Pintxo Party
Flavorful cocktails and savory bites are the secret to a summer soirée.
Recipes
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…
Recipes
Ceviche Verde
Victor Dries serves this ceviche on homemade corn chips, but you could also serve in small glasses.