Appetizer

Cooking

This Rosé Is The Perfect Pairing For Games Night

Try it this weekend!

Recipes

Grilled Chicken Satay Skewers

Begin your three-course meals with this famous Thai appetizer!

Recipes

Roasted Tomato Soup

This vegan soup is just a simple purée, but it works.

Recipes

Simple Toasts

This crostini is easy to make and perfect for using up day-old bread.

Recipes

Whipped Ricotta With Figs, Pistachio & Honey Toasts

It's the perfect sweet yet salty starter!

Recipes

Lemon Goat Cheese Toasts

A creamy base of yogurt and goat cheese makes the lemon stand out.

Recipes

Creamy Forest Mushroom Toasts

This rich combination of flavors is also great in pastas, soups and sauces.

Recipes

Squash Crostini With Whipped Ricotta

If you’re having a hard time finding delicata squash, just substitute with acorn squash.

Recipes

Smoky Skillet Shrimp

This recipe is the love child of Shrimp Scampi and a Spanish-style shrimp tapas. Fast, delicious and saucy, these shrimp are best served with crusty bread.

Recipes

Zesty Whipped Feta Dip

Roasted garlic and fresh lemon add nutty depth and bright flavor to this addictive Zesty Whipped Feta Dip. Look for roasted garlic where you buy olives and antipasti, or trim the top of two heads of fresh garlic, drizzle with olive oil, wrap in foil and bake for 40 minutes,…

Entertaining

7 Restaurant-Worthy Recipes For Your Next Cocktail Party

Restauranteurs Sarah Keenlyside and Brandon Olsen invite you inside their stylish soirée.

Recipes

Seared Duck With Prune & Endive

This is a great recipe for a cocktail party. Guests can assemble bites as they wish!…

Recipes

Seared Scallops & Artichokes

The numeral 10/20 refers to the size of scallop (10–20 scallops per pound). Look for Espelette pepper at gourmet stores, or online through The Spice Trader.

Recipes

Cheese Fondue With Fried Bread

For this recipe, it’s important that the wine mixture doesn’t get too hot or your cheese will separate and curdle.

Recipes

Roasted Onion Dip

It’s tempting to stir the onions while caramelizing, but be patient and leave them untouched until they take on that rich, dark colour in the pan…