Food

Recipes

Ask A Chef: Roasted Carrots With Whipped Tahini

Chef Peter Tompkins of 11th Mile shares his recipe for Roasted Carrots With Whipped Tahini. Q: I’m always on the lookout for a side dish that takes a meal up a notch. We recently had dinner at 11th Mile restaurant in Fredericton and, while we enjoyed all the…

Recipes

3 Healthy Recipes From The Cookbook, Modern Lunch

Want to break out of that sandwich rut? These vegetable-centric (but not vegetarian) recipes from the award-winning blogger and author Allison Day are sure to inspire you to refresh your noontime lunch options. Try three recipes to upgrade your lunch game! Citrus, Shrimp And Quinoa…

Recipes

Citrus, Shrimp And Quinoa Salad With Feta

Try this Citrus, Shrimp and Quinoa Salad With Feta recipe from the cookbook Modern Lunch. Sicilian orange salads with black olives are a staple of mine in the winter when citrus is at its peak, but they certainly aren’t a whole meal. This citrus salad, however, is…

Recipes

Just-Add-Water Miso, Sweet Potato And Soba Ramen

Try this Just-Add-Water Miso, Sweet Potato and Soba Ramen recipe from the cookbook Modern Lunch. The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing. Soba noodles, made from buckwheat flour (check the label for 100 percent buckwheat…

Recipes

Greek Chopped Salad With Crispy Peppercorn Salmon

Try this Greek Chopped Salad With Crispy Peppercorn Salmon recipe from the cookbook Modern Lunch. Salmon is one of the only fish that tastes just as nice warm out of the pan as it does chilled. This chopped salad comes together in under 15 minutes and can…

Recipes

Master The Basics With Carla Lalli Music’s Where Cooking Begins

Bon Appétit‘s food director Carla Lalli Music wants you to get excited about cooking again. Full of tips and tricks, this book will change the way you buy food (try shopping online for shelf-stable pantry staples), and you’ll learn Carla’s six essential cooking methods. Delicious and satisfying…

Recipes

Rack-Roasted Chicken With Gravy Potatoes

Try this Rack-Roasted Chicken With Gravy Potatoes recipe from the cookbook Where Cooking Begins. Despite what you’ve read or choose to believe, there are lots of good ways to roast a chicken. This easy, slow-roasted method affords the bird a couple of hours to arrive at a…

Recipes

Omelet With Whipped Ricotta

Try this Omelet With Whipped Ricotta recipe from the cookbook Where Cooking Begins. Making one big omelet and folding it in half is easy, whereas making two smaller rolled omelets is hard. Even if you nail it, one person gets stuck with a not-quite-hot omelet. I probably…

Recipes

Birthday-Worthy Swedish Pancakes

Try this Birthday-Worthy Swedish Pancakes recipe from the cookbook Where Cooking Begins. My husband’s family, the Musics, celebrate birthdays with a Swedish pancake feast, to be enjoyed by the person of honor, ideally in bed, with a full array of fillings, toppings, and embellishments for customizing each…

Recipes

The Hottest Food Trends On Our Radar Right Now

Find out what H&H's food editor Eshun Mott is loving!

Recipes

Pulled Jackfruit Tacos

Skip the work of preparing it fresh and reach for canned jackfruit in brine — it will save you time and mess.

Recipes

Fresh Green Goddess Dressing

A modern take on the classic dressing, this light, fresh version uses tahini instead of mayonnaise and a combination of mint and dill instead of the usual tarragon.

Recipes

Very Vanilla Shag Cake

For this recipe, you’ll need three 8-inch x 2-inch round cake pans, an 8-inch cake board, a rotating cake stand and piping bags with plain round and #233 icing tips (usually used for “grass” or “fur” effects). To get the “shag carpet” look, we recommend practicing first on the outside…

Recipes

How To Make Seedlip’s Alcohol-Free Peel Cocktail

UK-based brand Seedlip is making mocktails cool again with their line of non-alcoholic spirits. The company shares another must-try recipe for their citrusy Peel mocktail. Distilled from oranges, ginger, peppercorn and lemongrass, Seedlip’s Grove (approximately $45) — which launched last summer — adds a fresh flavor to mocktails.

Recipes

Ask A Chef: Brown Butter Blondies

Chef Brad Long of Toronto’s Cafe Belong shares his recipe for Brown Butter Blondies. Q: My Saturday morning visit to Evergreen Brick Works farmers’ market isn’t complete unless I stop by Cafe Belong for a cup of tea and a delicious brown butter blondie. I’d love to…