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A memorable island dinner with plump mussels, briny clams, and warm flaky biscuits and sweet blueberry squares for dessert.

The garlic will scent the artichokes and add extra flavour. Classically, artichokes are served with melted butter. Try this heart-healthy dipping sauce as a replacement and be happily surprised that you don’t miss the saturated fat.

In the late '80s, we offered readers the perfect meal plan for every themed shindig. Because your party guests aren't going to feed themselves.

We put everything we love about Canada into this one!

Use up your leftover lemons in this recipes, or repurpose them as a DIY kitchen cleaner.

Celebrate a birthday, impress at a dinner party, or use up the last of the rhubarb in these stunner cakes that are easier than you think to pull off.

Easy recipes (with minimal clean up).

Taken from the Supergrains cookbook, this gluten-free recipe is full of fibre and protein.

Get spritzing!

Around the same time that I was developing this recipe, we were planning the menu to cater a friend’s wedding. The beautiful combination of colourful vegetables in this recipe, coupled with the ease of their make-ahead nature, inspired us to make this the starter course for the wedding. If we can make 150 people happy with this salad, I know you’ll love to serve it to your family or friends.

Move over gelato! Paletas, Latin American icy fruit treats, are the fun and easy way to cool down this summer. Just mix fresh, juicy fruit with punchy flavours like lime and ginger, freeze and devour.

This classic dressing requires only four pantry staples and pairs perfectly with almost any salad.—Jennifer Pallian

Warm up with one of three takes on this cozy winter cocktail!

A zesty spin on our universal vinaigrette recipe. —Jennifer Pallian