Chatelaine

These peach cobbler muffins are one delicious way to use these lush, juicy stone fruits while they are in season.

A twist on the classic Canadian cocktail, this pairs beautifully with our chocolate-coated kettle chips. 

Instructions These pair nicely with our maple rye and ginger. Get more of our favourite pub-style snack recipes .

Kate Taylor Martin, owner of Toronto-based Nutbar, says oat milk is probably the least straightforward plant-based milk to make at home, because it can turn gooey if you use too-warm water, or if you overblend, or if you heat it up. However, homemade oat milk tastes great if you chill and use it soon after you make it. Depending on your preference or what you’re using your oat milk for (Martin enjoys hers in smoothies), she recommends adding a pinch of sea salt, a dash of vanilla and/or maple syrup, or even a pinch of cinnamon.—Ria Elciario

Raw unsalted cashews are key to good homemade cashew milk, says Ashley Wittig, founder of Honey’s, a plant-based ice cream shop in Toronto. For a creamier texture–ideal for sauces or soups—she recommends reducing the water to three cups. Wittig combines cashew and coconut milks to create luscious ice creams that will make you forget all about the dairy-based kind.—Ria Elciario

Sourcing organic where possible is important to Emma Knight, co-founder of Greenhouse Juice Co., which sells its organic beverages in grocery stores across Canada. “Conventional crops are sprayed with pesticides and herbicides that end up in the drink, and organic crops are better for the health of the soil,” she says. Aside from almond milk, her family also makes their own oat milk, which she recommends, as Canada is a large agricultural producer of oats, and as a crop they require less water than almonds.—Ria ElciarioI

Embrace your natural texture with these expert tips.

Spice up the condiment shelf with a little extra variety. From powdered to grainy to Dijon, here's a guide to the 5 common types available.

Here's a chewy toasted-coconut classic from Tait's Bakery. What a great way to use up glaceed fruit left from holiday baking.

Go for the bronze—without the sun damage.

This juicy fruit is ripe and ready to go! It's time to put peaches in everything from pies to salads and sides.

This deep orange coloured soup has the best of both flavour-note worlds; it’s a little bit spicy and a little bit sweet. It was a huge hit the day we tested it, and the flavours are well worth the work it takes to hack open the squash.