Trish Magwood Shows Off Her Renovated Kitchen & Shares 7 New Recipes!
Her latest cookbook, My New Table, comes out in fall 2021.
Taste The Flavors Of The World With The New Cookbook, Diala’s Kitchen
Canadian food and travel writer Diala Canelo is inspired by fresh ingredients, bold flavors and healthy eats from around the globe.
Autumn Farro Salad
This seasonal dish is laced with a bouquet of fragrant herbs and olive oil.
Dominican Shrimp & Rice Stew
In true Dominican fashion, make sure you serve it with an ice-cold beer and fried plantains on the side.
Pumpkin Scones With Maple Cinnamon Glaze
These baked goods are buttery yet crisp on top, tender inside and not overly sweet.
25 Harvest-Inspired Recipes Showcasing Fall Vegetables
From acorn squash and pumpkin to cauliflower and turnips!
Fall Flavors: Emma Waverman Shares Her Favorite Family Recipes
The Carrot, Ginger & Coriander Soup will warm you up from the inside out!
Vegan Cream Soup With Pear, Spinach & Sage
Try this Vegan Cream Soup With Pear, Spinach & Sage recipe from the cookbook Vert Couleur Persil. Since she started her food blog Vert Couleur Persil in 2014, chef Geneviève Plante has always had a passion for beautiful cuisine. Her third book is filled with simple…
20 One-Pot Meals For A Quick & Easy Clean-Up
Weeknight dinners just got a whole lot easier!
Kick-Start Your Fall Baking With The New Cookbook, Tartine, A Classic Revised
From one of the world’s most acclaimed bakery restaurants, this revised edition — by Tartine founders Elisabeth Prueitt and Chad Robertson — includes 68 fresh recipes, like melt-in-your-mouth Savory Scones stuffed with bacon, chives and Gruyère cheese and gooey Pecan Diamonds that are equally sweet and salty. It’s a…
Try this Pecan Diamonds recipe from the cookbook Tartine: A Classic Revised. With a slightly salty caramel filling on a pastry base, these nutty bites are completely addictive. Cooking the filling in a pot first and then finishing it in the oven creates a foolproof confection, yielding many for…
Master Farm-To-Table Fare With Chef Jamie Kennedy
Seasonal ingredients abound on his idyllic farm in Prince Edward County.
Jamie uses ingredients from local producers to create this delicious cocktail. The candied apple garnish can be made a few days ahead as long as it’s completely dry and crisp. Keep in a single layer in a sealed container.
Crispy Artichoke Salad With Tomato & Roasted Red Pepper Fondue
This satisfying salad is easy to assemble if you’ve made the tomato and roasted red pepper fondue (a fancy name for purée) ahead of time. Fry the artichokes and toss the greens just before serving.
Steamed Greens With Chili Oil & Toasted Garlic
Steamed greens are transformed by a drizzle of homemade chili oil and an abundance of crisp, golden garlic chips.