from Paz Bakery Upside-down Apple Tart made with Cheese Dots crust?! Well yes!!! We were inspired by Audrey Le Goff’s Tarte Tatin recipe. She is the

from The Antiracist Kitchen Contributing author: S.K. Ali, the bestselling, award-winning author of several books, is on a mission to write every kind of story

from Zaatari All people forget the weather and daily life when they queue for Syria’s famous sandwich when it is made by a shawarma master. 

from The Vegan Bridge I created this soup a few years ago for the soup festival in Toronto during an especially cold and damp “chilling

from Kings of Their Own Ocean I make variations of these tarts for the “munch table” while waiting for a big feast. They also make

from The East Coast Celebrations Cookbook Galette des Rois is traditionally served in France on Epiphany each January 6th to mark the day the three

from What We Talk About When We Talk About Dumplings From Julie Van Rosendaal, contributor to What We Talk About provides us with a glimpse

from Eaten Back to Life Community cookbooks feature numerous recipes for biscuit-topped pot pies, which were particularly popular in the 1940’s and 1950’s. Another great

from Best of Bridge: Done in One Tropical fruit flavours of coconut, mango and pineapple along with warm spices pair perfectly in this quick dinner

from Vegetables: A Love Story This is a fantastic way to celebrate the delicate sweetness of acorn squash. It’s quite pretty to look at too,

from The Only Way to Make Bread A classic yeasted bread roll eaten in the Philippines, these little gems are soft, fluffy and airy and

from Night Lunch If I’m feeling ambitious, I’ll go for spaghetti aglio e olio e pepperoncino. I had a recipe book long ago, and the

from Out of New Nova Scotia Kitchens I began making Christmas plum pudding – my father’s favourite dessert of the entire year – after returning

from The Modern Table This is my family’s favourite dinner request, be it a birthday or the Jewish new year. Served with lemon wedges and

from LIVA These were the brownies we fed to the Dragons when we met them on Dragons Den… they were a big hit! Honestly, anyone

from Plundering the North From Chef Shane Chartrand: It’s no accident that I chose pumpkin seeds for this salad. We have been growing Cucurbita, the