Garnish your summer pies with this quick-and-easy herb-infused topping.

Hiking. Kayaking. Chilling on a floatie. No matter what's on the camping itinerary for the day, it's got to wrap with a feast around a firepit. These homey recipes are a cinch to prepare.

This recipe came about when we ended up getting a bounty of wax beans from Jocelyn at Jardins Bio-Santé. I love fish and chips and I love wok-fried beans, so why not have the best of both worlds? So the plate doesn’t look like a one-trick pony, I make two different batters from the same base recipe, one with a blonde beer and one with a red. -DD

This is a classic technique that works beautifully with all kinds of fish. Working with impeccably fresh cod, like we did in Newfoundland, is a rare treat, so I wanted to treat it simply. This delicious method came immediately to mind. Whatever fish I use, I like to take the centre cut from the fillets and gently poach them in chicken stock until they are just set. Then I glaze them in a fumet made from their bones and infused with fresh herbs. It makes for a stunning plate of white on white, and it really lets the fish sing. Extra sauce can be frozen. -DD + CJ