Store-bought mayo does the heavy lifting in this creamy condiment recipe, which is a perfect pairing for burgers.

We recreated the store-bought frozen classic (Tater Tots we're looking at you!) and couldn't believe how easy and yummy they were.

Zucchini, strictly speaking, aren’t controversial, but they do tend to get a pretty lukewarm reaction from many, including, regrettably, two of our test-kitchen colleagues. The reason for this is probably zucchini’s high water content, which tends to make them, well, watery. There are plenty of ways to combat this—frying and grilling are two examples—but we actually use it to our advantage here, cooking the zucchini slowly in their own juices, making them fantastically soft and enhancing their flavour by a long soak with fried garlic. (And in the process, we also managed to win over our two zucchini-iffy colleagues, we’re happy to announce.) —Excerpted from 'Flavor,' by Yotam Ottolenghi and Ixta Belfrage

Skip spaghetti-night this week for a new family-favourite. Spicy mayo adds the zip, carrots, crunch, and building your own? — a whole lot of tasty fun.