Dinner

This half-hour dinner recipe is fragrant, simple and delicious. Bonus: Small frozen vegetables take away the need for a lot fine chopping and extra prep work before cooking.

Zesty bread crumbs with parsley add a crisp crust to these soft and flaky haddock fillets. Serve with creamy cauliflower, and lemon-drizzled spring mix or quartered little gem lettuce.

I don’t have many ties to the Ukrainian side of my family aside from food. I took over the job of making these perogies from my mom a few years ago, and have been trying to max out the cheese-to-potato ratio ever since. — Maureen Halushak, Editor-in-Chief.

I’ve loved bitter melon since I was a child, especially in my mom’s soup. Trying to replicate her recipe from memory was a fun challenge since her instructions were always ‘a little bit of fish sauce to taste.’ — Sun Ngo, Creative Director.

My mom adds her own twist to this recipe by Quebec chef Josée di Stasio with spicy sausage from the local butcher, and she makes it whenever I visit. I eat it at my childhood kitchen table, with loads of parmesan. —Andréanne Dion, Associate Editor.