Christine Flynn

From hot honey shrimp to grilled pizzas, there’s something about cooking and eating outdoors that makes everything taste better.

Mizithra is a Greek cheese that’s stretchy and similar to feta when it’s fresh—but for this recipe, cookbook author Christine Flynn used an aged version, which is crumbly and a bit salty. Ricotta salata is a great substitution.

This showstopper of a main course from cookbook author Christine Flynn—steak layered over an herby yogurt sauce and topped with a simple salad of fresh herbs—is incredibly simple to pull together.

Loaded with juicy grilled peaches, sweet corn, briny feta and fresh basil, this salad from cookbook author Christine Flynn comes together quickly and goes fast.

The herby, lemony flavour of za’atar pairs perfectly with the tang of dill pickles and the char of a good flatbread crust in this recipe from cookbook author Christine Flynn. (But no one's telling if you use store-bought pizza dough!)

The trick to these delicious BBQ shrimp from cookbook author Christine Flynn is to keep things super simple: a quick marinade, then a dip in hot honey sauce after they’ve come off the grill.

We all crave more fresh vegetables and bright flavours in spring, and this dish ticks those boxes. Plus, you can throw it together in 25 minutes—even less if the sauce is prepped ahead of time.

Chef and writer Christine Flynn on the everyday magic of slowing down for dinner—and five recipes that, together or alone, make a delicious meal.

I do not crave salad because it’s healthy; I crave it because it tastes good. In fact, my only objective in making a salad is that it be as delicious as possible. This is the kind of salad that makes people who hate kale come back for seconds, so don’t hesitate to double the recipe. —Christine Flynn

There’s something so meaty and more-ish about butter beans, and they look so good on the end of a toothpick that you may feel obligated to serve them when you put out a feast of small dishes for friends. This recipe also fits neatly into the category of “things that happen to be gluten-free and vegan,” which can be handy when you’re serving a group. —Christine Flynn

This salad is boasts big flavour and texture. The lemon gets a bit charred and chewy, the cabbage is nutty and coated in spicy, garnet-coloured harissa, and the herbs and crispy pita add the perfect amount of aromatic crunch to cut through the heat.

Sometimes I flip the script and make this for my daughters for breakfast. It’s eggy and fruity and a touch sweet, and comes together so quickly. —Christine Flynn