Charring a mixture of sturdy, bitter greens on the grill, or in a blistering hot cast-iron skillet, is a wonderful way to add a hit of flavourful caramelization and depth to a salad.
With a creamy, gooey yolk—the texture of molasses—and a delicately set white, a six-minute egg is sheer perfection.
There is quite a variety of stone fruits available across Canada during the summer months. This recipe makes plums the star of the dish,...
The contrast of hot-from-the-skillet crispy, buttery fish and cool, crisp, fresh and fruity salsa is one of summer’s special pleasures.
There are certain dishes that just radiate summer; ceviche is one of them. It’s fresh, clean, bright, sweet and sour.
The light, bright green flavours of mint and summer-fresh peas are a perfect foil for the rich, fatty depth of trout.
Scandinavian cuisine, culture and style is enjoying an extended comeback. It might just be here to stay.
Freshly roasted chestnuts. What could be so hard? Right? Crank the oven, pop ’em in, and wait for the kitchen to fill with the magic of the season....
From coneflowers to canoes, all in one episode.
Mark and Ben Cullen share their tips for hosting birds at home all winter long.
Chef Ilona toasts in the new year with vibrant flavours and textures in a salad sensation!
Coop de Ville – Chickens in the Age of Covid
This tomato variety gives colourful and shapely slices