Stovetop

Chef Suzanne Liu of Montreal’s Soy restaurant grew up on her grandmother’s cooking in Hong Kong. “Although she was poor and used inexpensive foods, her meals were always delicious,” Liu says. “The secret is fresh ingredients, like the lemon grass that boosts the flavour of this broth.”

Instructions

Instructions Chunky squash and fiery chipotle pepper turn a can of soup into a rich Tex-Mex stew.

Instructions

Instructions Stirring chopped fresh dill into store-bought tzatziki, then dolloping onto potatoes adds an instant, refreshing...