Ginger and Molasses Cookies
These plant-based cookies celebrate the warm, spicy flavour of freshly-ground ginger.
Baked Salmon With Gremolata Crust
A bright, citrusy way to serve this Mediterranean protein mainstay.
Vegan Shortbread Cookies
Zacchary Bird's ultra-easy recipe for plant-based shortbread.
Supplì (Roman Rice Balls)
The Roman alternative to arancini.
Multicooker Sticky Toffee Pudding
A multicooker is the secret to creating this perfectly moist British favourite.
Sweet Potato Vegetarian Protein Balls
A curry-yogurt dipping sauce accompanies these satisfying veggie bites.
Aloo Methi
A lightly-spiced potato side with fenugreek leaves.
SoBo’s Cedar Negroni
Tofino's SoBo Restaurant created a cedar negroni with the help of gin distilled with cedar tips.
Spicy Thai Shrimp Soup
This addictive, slightly-spicy soup is a perfect winter warm-up.
Chocolate-Dipped Shortbread Cookies
The Fairmont Vancouver Airport's recipe for a tired traveller pick-me-up.
Roasted Almonds With Lemon and Thyme
An easy and versatile snack elegant enough for entertaining.
Simple Pad Thai
This accessible recipe skips some of the more complicated steps of a Traditional Pad Thai.
Chewy Triple Chocolate Orange Cookies
Chocolate chunks and orange zest are the best part of these moist triple-chocolate chookies.
Honey Balsamic Vinaigrette
A do-it-all vinaigrette full of complex flavours.
Coffee Cake With Cardamom
Chef Chetna Makan's easy – but impressive – coffee cake.
Chocolate Martinis
Steven Hodge's decadent chocolate martinis are made with Japanese vodka and white crème de cacao.
Go with your gut this holiday season with California Prunes
Culinary expert Chef Rodney Bowers shares his favourite prune-inspired recipes for your entertaining occasions.
Spaghetti With Clams
Chef David Hawksworth shares the recipe for one of Nightingale restaurant's most popular dishes.
Orange Chicken
Jon Kung uses orange soda to make the sauce in his take on an American takeout classic.
Sherry Dijon Vinaigrette
A bright, lemony dressing made for meal salads.
