The latest and greatest recipe to brighten your day.
Season two of Chef Over Your Shoulder begins with an East Coast wrap up: lobster rolls, Newfoundland fish and chips, a beach boil-up and the food discoveries worth travelling for.
Learn how to cook with fresh herbs like basil, cilantro, thyme, rosemary, sage and more, with chef tips for storing, using and getting the most flavour from every bunch.
Make classic homemade dill pickles with fresh cucumbers, dill, garlic and mustard seed. Learn how to prep, brine and safely can dill pickles, plus our chef tips for keeping them crisp.
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Sauce Vierge is our easy no-cook tomato sauce for pasta, grilled fish or steak. Dice or grate ripe tomatoes and have it ready in 10 minutes.
Our family borscht recipe combines pork ribs, beets, dill and fresh summer vegetables for a rich, bright soup that freezes beautifully.
Make easy pickled eggs with our classic refrigerator recipe, plus chef tips for perfect texture, pickling time, storage and brine.
Learn how to make creamy corn risotto with perfectly seared scallops. This elegant date night dinner for two is surprisingly easy and ready in about 40 minutes.
