Berry Platter With Sheep Milk Labneh & Orange Oil
This display of the season’s best can double up as a light dessert or as a brunch centerpiece.
Shaved Zucchini & Melon Salad With Mint & Almonds
Serve this summer salad with soft goat cheese and a baguette alongside.
Meyer Lemon Tart With Olive Oil & Fleur De Sel
The flavors and textures here are a bit like lemon squares, but more refined.
20+ Vibrant Summer Salads To Serve Up In A Heat Wave
Filled with the freshest ingredients, these healthy dishes work perfectly as a side or main.
10 Delicious Cocktails For Summer Sipping
What better way to enjoy the warm weather than lounging on your patio with an ice-cold beverage in hand?
Lemon Crème Fraîche Budino
A light and creamy lemon pudding is the perfect way to end a barbecue dinner. Using an immersion blender to process the budino base while it’s thickening gives you a silky-smooth pudding.
Strawberry Rosé Granita Smash
Serve this wine-based cocktail with a spoon to eat right away, or with a cocktail stirrer to help the ice melt more quickly.
5 Big-Flavored Barbecue Recipes That Aren’t Burgers
It's time to get cooking outside in the sunshine while you can!
15+ Summer Baked Goods To Bring Comfort To Your Kitchen
These sweets are perfect for backyard lounging (social distancing style)!
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…
Ask A Chef: Sugar Snap Pea Salad With Pistachio Tahini
Chef Cassie Piuma of Sarma in Somerville, Massachusetts shares her recipe for Sugar Snap Pea Salad With Pistachio Tahini, Radishes And Crispy Quinoa. Q: I recently visited Boston and had an amazing meal at Sarma, just outside the city. I loved so many of the small plates we ate that…
Baker Extraordinaire Rosie Daykin Shares 5 Summer-Ready Recipes
Discover what food she loves making for friends and family.
If Summer Were A Salad
Try this If Summer Were A Salad recipe from Rosie Daykin’s new cookbook Let Me Feed You. Close your eyes and imagine the juice of a ripe nectarine dribbling down your chin, the faint smell of warm earth on tomatoes and the lingering perfume of fresh mint…
Zucchini And Couscous Salad
Try this Zucchini And Couscous Salad recipe from Rosie Daykin’s new cookbook Let Me Feed You. The dressing for this salad can be made a day ahead. Once dressed, store this dish, covered, in the refrigerator for up to three days.
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.