Michelle Lucas Larving

Make an impressive brunch spread in a flash, from bacon-and-egg salad to chocolate toast.

This granola comes together quickly using a stovetop method. Any type of honey will work, whether it’s creamed, raw or a wildflower version.—Michelle Lucas Larving

Citrus and passion fruit make a punchy pairing. A quick sprinkling of sugar draws out their natural juices for a foolproof maceration. Use whichever variety of citrus you like–the more colourful the better.—Michelle Lucas Larving

Smoky bacon, jammy eggs and just-ripe avocado are staples of any good brunch, and this dish brings them all together. Crisp frisée lettuce and a vibrant vinaigrette cut through the richness to keep it light and fresh.—Michelle Lucas Larving

Scandinavians like to melt wafer-thin chocolate on top of buttered toast. This figgy challah version pulls inspiration from those flavours.—Michelle Lucas Larving

Long live sandwiches for dinner! These tuna melts by recipe developer Michelle Lucas Larving feature the bright and briny flavour of kimchi.

This ridiculously delicious dessert is the perfect marriage of from-scratch and store bought components. After chilling, the cookies become soft enough to scoop, but still have a bit of bite.

Do you prefer one balsamic vinegar over the other? We think both have a place in the pantry, here's why.

What's the difference, and when you should you use one over the other?

Tiny adjustments can make a world of difference when you're baking. Here's what you may be doing wrong, and how to fix it.

Super rich and ever-so-creamy, this is the ultimate treat for maple syrup season.

Cornmeal is a long-lived staple from around the globe, but is it the same as polenta?