Clover Club Berry Cocktail
Nox Vancouver created this unique berry cocktail for Valentine’s Day.
S’Mores Bars with Nutella Drizzle
Homemade marshmallows make this recipe from Cake & Loaf irresistible.
Smoked Mezcal Paloma Cocktail
This dramatic cocktail has layers of complex flavours, from smoky to tangy to bittersweet.
Easy Lemon Ricotta Pancakes
Whole-milk ricotta makes Aviva Wittenberg's lemony pancakes fluffy and moist.
Easy Vegetarian Lentil Soup
Hearty vegan comfort food.
Spaghetti Cacio e Pepe
This deliciously simple pasta recipe comes together in 15 minutes.
Vegan Millionaire Shortbread Bars
A vegan, grain- gluten- and dairy-free take on classic Millionaire Shortbread Bars.
13th Street Icewine Cocktail
Riesling Icewine from 13th Street Winery in Canada's Niagara region is the star of this wintry cocktail.
Vietnamese Lemongrass Beef Stew
Saskatoon's Odd Couple restaurant brings a taste of Asia to the prairies – and this beef stew is no exception.
Lauren Mote’s Cucumber, Melon and Ginger mocktail
Elaborate homemade vermouth and a mèlange of tropical ingredients give this Hong Kong-inspired mocktail refreshing and complex flavours.
Carrot and Corn Soup
Elevate this simple soup with Parmigiano Reggiano crisps.
Instant Pot Channa Dal with Pumpkin
The mother-daughter duo behind Arvinda's Spices share their family recipe for a Bengal-style Channa Dal.
Mood-Boosting Kiwi, Orange and Watercress Smoothie
This morning smoothie is packed with powerhouse ingredients.
Panch Phoran Spice Blend
The mother-daughter duo of Arvinda's Spices share their Bengali Five Spice recipe in New Indian Basics.
Ginger Garlic Chicken Noodle Soup
The malty flavour of black vinegar is the secret to Deb Perelman's chicken noodle soup.
Protein-Packed Almond and Peanut Butter Smoothie
This 5-Ingredient smoothie recipe makes for a protein-packed pick-me-up.
Candace Nelson’s Fudgy Chocolate Brownies
The founder of Sprinkles Cupcakes uses European-style butter to make her chocolate brownies extra-moist.
Roasted Delicata Squash Salad
Chef David Hawksworth's tops roasted squash with crumbled feta for creaminess, toasted almonds for crunch and pomegranate seeds for acidic pop.
Roasted Brussels Sprouts With Pine Nuts
The secret to tasty brussels sprouts is a "hard roast".
Roasted Cauliflower With Green Harissa and Sunflower Seeds
Chef David Hawksworth's healthier version of a creamy cauliflower gratin packs heat with its brightly-flavoured green harissa.
