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Sweet Potato Gnocchi With Brown Butter Honey Sauce

Inspired by Honey, the KitchenAid 2021 Color of the Year, this dish is easy to make and incredibly delicious!


Whipped Ricotta With Figs, Pistachio & Honey Toasts

It's the perfect sweet yet salty starter!


Slow-Roasted Tomatoes With Hot Honey

Top Chef Canada judge Chris Nuttall-Smith had these on a recent trip to NYC, at Misi.


Unicorn Toast

Try this Unicorn Toast recipe from the new cookbook, Vibrant & Pure. Ah, Unicorn Toast, the toast that launched an Instagram phenomenon. Whether people loved it or hated it, this toast was suddenly everywhere. Using beet juice, I had been dyeing everything pink that I could get…


Pineapple Honey Ribs

Try this Pineapple Honey Ribs recipe from Rosie Daykin’s new cookbook Let Me Feed You. This is a great dish to prepare in advance. You can boil the ribs in the juice and then store them, covered, in the fridge overnight, until you’re ready to bake.


Sfinge With Pistachios And Saffron Honey Syrup

Put away thoughts of sweet North American doughnuts: Moroccan sfinge are made of a simple, yeast-risen dough, so it’s the toppings you sprinkle over their crisp exteriors that really make them shine. If you have your dough ready and can fry the sfinge at the end of your meal to…

Serrano Ham

Pintxo’s Stuffed Fig Recipe

A salty-sweet Spanish dish from chef Alonzo Ortiz.


Caramelized Figs With Mascarpone & Honey

A simple yet remarkable dessert.


Chicken With Honey & Lemon Recipe

Try this easy and fragrant chicken dinner.


Lemon Cardamom Crisps Recipe

A delicate & fragrant pastry.


Greek Loukoumades Recipe

Glazed Greek doughnuts.


Cooking With Honey

Tansey reveals how to choose premium honey, as well as two new ways to serve it: caramelized on ricotta and prosciutto pizza and toasted with pine nuts for a crunchy salad topping.


Honeyed Pine Nuts Recipe

Sprinkle these sweet nuts over an arugula salad.


Honeyed Carrots Recipe

An easy vegetable side dish.


Mascarpone Cheesecake With Honey-Caramel Apples

A decadent recipe from a top Whistler chef.