ELLE Gourmet

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Vegetable-topped ratatouille quiche with a golden crust in a baking dish at a table setting.

Deep-filled Rataouille Quiche

Ready-made puff pastry makes easy work of this stunning ratatouille quiche.

Poached cod fillets topped with a scallion herb sauce and sliced pickles, served on a plate with utensils, alongside drinks on a tiled table.

Dill Pickle Poached Cod With Scallion Sauce

Hey pickle lovers, save that juice! Christine Flynn's secret weapon for tender, tasty poached fish.

Hands serving a warm tomato and crouton salad topped with burrata and fresh basil on an outdoor table set with plates, glasses and lavender.

Warm Tomato Salad

A warm cherry tomato dressing enhances slices of beefsteak tomato in this no-nonsense take on summer's favourite vegetable.

Tube-shaped pasta coated in a bright green sauce, topped with grated cheese and black pepper, served in a bowl beside a pot on a stovetop.

Green Pasta With Lemon and Pecorino

Inspired by the need for more greens, chef Catherine Flynn helps us get our daily servings in with this silky green pasta.

Italian-style rice bowl with asparagus, cherry tomatoes and soft-boiled eggs, served outdoors on a rustic wooden table with a glass of water.

Italian Rice Bowl with Tomatoes, Eggs and Herbs

Irish chef, Clodagh McKenna loves this Italian-inspired, nutrient-dense salad bowl. And we get it.

Beet salad with lettuce, chickpeas and fresh herbs in a white serving bowl, dressed in a vibrant pink vinaigrette.

Pink Salad

Ultra-crispy and vibrant pink, this is the salad of your dreams.

Grain and bean bowl topped with cherry tomatoes, cucumber, white beans, herbs and a creamy green pesto dressing, served with lemon water and fresh ingredients on the side.

Glow-Up Pesto Dream Bowl

Pesto pasta salad gets a serious glow-up.

Roasted potatoes baked with eggs in a pan, topped with herbs, chopped red onion and green chermoula sauce, served with coffee and utensils on a table.

Baked Chermoula Potatoes With Eggs

One baking pan and a punchy, herb-packed sauce turn potatoes and eggs into an easy, unforgettable dish perfect for breakfast or breakfast-for-dinner.

Romaine lettuce tossed with creamy orange dressing and crispy spiced chickpeas, topped with grated cheese, served on a plate with spoons and extra dressing on the side.

Harissa Caesar Salad with Crispy Spiced Chickpeas

Harissa and crispy spiced chickpeas add Moroccan flair to beloved Caesar salad.

Baked French toast topped with chopped nuts and syrup in a dish, with a serving on a plate and a small pitcher of syrup alongside.

Baklava French Toast

Baked French toast, but make it fancy with a baklava-esque topping and syrup.

Caramelized cabbage wedges on a platter, drizzled with a creamy sauce and sesame seeds, with a knife resting alongside on a peach-coloured background.

Caramelized Cabbage Wedges With Gochujang Butter

Smoky skillet-charred cabbage gets the gochujang treatment in this irresistible side dish.

Japanese okonomiyaki pancake cut into wedges on a green plate, topped with scallions, bonito flakes, seaweed, mayonnaise and sweet sauce with a small dish of sauce and spoon beside it.

Okonomiyaki – Japanese Savoury Pancake

A crispy-edged Japanese street-food staple made in the comfort of your own home.

Blueberry pull-apart loaf sliced in a baking dish, with a piece spread with jam on a plate and a butter knife alongside.

Blueberry Scone Pull-Apart Loaf

Sweet & crunchy on top, flaky in the middle, decidedly moreish.

Herb-flecked omelet folded over smoked salmon, sautéed greens and dollops of cottage cheese, finished with crispy bits and a lemon wedge on the side.

Smoked Salmon and Rye Omelet

Packed with protein, crazy colourful and loaded with flavour. Need we say more?

A clear sparkling cocktail in a tall glass sits on a glossy red table with warm moody lighting and a softly glowing blue background.

Meo’s Paloma 20

A homemade grapefruit soda chock-full of botanicals forms the base for this take on a paloma.

Tall grapefruit cocktail with ice in a Collins glass, garnished with dried citrus and a peppercorn-spiced rim against a soft neutral backdrop.

Miku Vancouver’s Peppercorn Plum Paloma

Sharp peppercorn notes and tart plum paste bring Japanese vibes to the classic grapefruit Paloma cocktail.

Rustic savoury galette filled with greens, topped with fresh herbs and a ball of burrata, set on parchment paper.

Bakoula Greens Galette With Burrata

This rustic, greens-laden savoury pie is essential potluck fare.

A red rhubarb margarita in a salt-rimmed glass garnished with a rhubarb swirl.

Rhubarb Margarita

Sweet-tart rhubarb gives this margarita is ruby red colour.

Levantine dishes and zero-proof beverages at Arbequina restaurant in Toronto

An intimate spring dinner at Toronto’s MICHELIN-selected Arbequina

This intimate, one-night-only evening celebration is June 25, 2026.

A white plate with a sliced loaf topped with rhubarb

Rhubarb Chocolate Chip Banana Bread

Step up your banana bread game this spring.

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