Recipes
by ERICK COSSELMON AND JANET FLETCHER
This pizza-like pita has no equivalent in the traditional Greek kitchen, but Kokkari customers would never let them ...
by BEATRICE OJAKANGAS
This casserole is best in summer when the tomatoes ripen on the vine, but the herbs and balsamic vinegar perk up winter tomatoes, too. If you like, assemble it ahead of time and bake it at the last minute.
by SUSIE MIDDLETON
Tomatoes and peaches taste great together, with the sweetness of the peach balancing the acidity of the tomato. I call this a gazpacho salad because you can roughly purée any leftovers in a blender and chill for a delicious gazpacho.
by ROSE MURRAY
Fish gains a new dimension of flavour on the barbecue. Cooked skin side down, it holds its shape for this fun take on an old favourite sandwich.
by BEVERLY GANNON WITH JOAN NAMKOONG
This is a great lunch dish with some Asian flavour and chili crab to spice it up
by PATRICIA GREEN AND CAROLYN HEMMING
The perfect quinoa salad that's nutrient-dense and low in fat
by AMERICAN HEART ASSOCIATION
This hearty slow-cooker stew features traditional Southwestern ingredients and spices for lots of low-sodium flavour.
by JOYCE GOLDSTEIN
The Spanish word albóndiga, or “meatball,” comes from the Arabic al bundaq, or “round.” The bread in the ...
by PAULETTE MITCHELL
A spicy pepperoncino is a necessity on the side. As an extra accompaniment, cut leftover jicama into strips, ...
by MARLENA SPIELER
These potatoes are full of rambunctious spice and tangy tomato; they’re golden with turmeric and fragrant with garlic ...
by JESSICA STRAND
The recipe uses ingredients that are most delicious in summer, but, switch it up, depending on the season. ...
by LOU SEIBERT PAPPAS
Four cheeses are melded in an ethereal filling for rolled crêpes. Cherry tomatoes and basil strike a colourful ...
