Chatelaine

Satisfyingly chewy and high in protein, wheat berries make a great base for a room temperature side dish. This salad keeps well and leftovers are great for lunch, but we recommend assembling it right before serving for the best flavour and texture.—Eshun Mott

From pizza sauce to easy dough, we have everything you need to make every night pizza night.

This boozy, festive red grapefruit punch bowl is a showstopping—yet hands-off!—way to serve your party guests (and repurpose that trifle bowl!) 

Grandma’s macaroons just got an upgrade! A gingery kick and pureéd dates give this classic a new spin.

This sharp, citrusy twist on a negroni sbagliato (“mistaken negroni”) is also known as an Aalborg spritz, Danish spritz or Copenhagen spritz. It calls for aquavit instead of gin and the addition of a bit of citrus. 

This dish uses vinegar to enhance the natural sweetness of plantains. It’s a showstopper to serve.

These puffy pancakes have many unusual names including bismarcks and Dutch Puffs. In every case, a simple batter poured into a hot pan creates instant, unforgettable magic. This sweet version is a perfect fast dessert or breakfast; or add sautéed mushrooms and bacon for a savoury meal.

You can use collards, Swiss chard, callaloo or even kale for this recipes. Adding the coconut milk softens the leaves and creates a creamy sauce at the bottom of the pot that coats each leaf.

Try a store-bought swap if you're low on time! Dry pappardelle or fettuccine will work well in this recipe, too. Cut into the burrata when you're dishing out the pasta.

This sweet-and-tart gin cocktail is the perfect toast to fresh, peak-season strawberries.

Loaded with fresh pepper and asparagus, our shrimp primavera pasta is a light—but full-flavoured—weeknight meal, ready in less than 30 minutes.

Gluten-free and full of natural sweetness, these twice-cooked cakes are an island staple from Jamaica. Cassava is a starchy, nutritious shrub root that’s cooked as a staple carbohydrate in many cuisines of the global south. For perfect bammy, ensure the grated cassava is peeled well, washed thoroughly, drained of as much liquid as possible and cooked all the way through.