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From a coconut broth noodle soup to easy peasy cheese puffs, these recipes prove deliciousness and efficiency can coexist in the kitchen.

As part of Live Below the Line week, an international program that builds awareness around extreme poverty, we created a day’s worth of healthy, satisfying and delicious recipes — all for well under a toonie.

Use a spoon to easily take the seeds - and with that, the heat - out of a jalapeno pepper.

One of the things we (I) love about tacos is that everyone can make-to-order. Which means satisfied diners and a lot less work for this chef. So this recipe was a no-brainer addition to our weekly menu

Yes, chickpeas are cheap. But they're also healthy—and completely and utterly delicious. Here's a bunch of ways to use garbanzos to get dinner on the table, fast.

Put together a classic Hanukkah brunch with recipes from the owners of the always-bustling Arthurs Nosh Bar in Montreal.

Give your dad (or your guy) a fresh start this Father's Day with these stylish finds just for him

Our new acting food editor, Amy Rosen, tells us that her favourite late night, no-cook meal is a sandwich. From breakfast and lunch to dinner for one, we have 10 terrific sandwich recipes

Michelle Smith, the Milly designer, says this line was inspired by the Hamptons and we think it's perfect for summer.

It's pretty much a salad.

Simple recipes starring fresh, local fruit and vegetables are what summer's all about.

Celebrate the summer harvest with these vibrant recipes from Lynn Crawford’s latest book (on shelves in September) that star fresh, local ingredients.

This aromatic salmon recipe is from Donna Hay's cookbook, The New Easy.

The pickled beets need to be made the day before. They keep for a few weeks in the fridge, so can be made well ahead of time. You’ll make more than you need for this recipe, so keep any leftovers in the fridge to spoon alongside grilled fish or cheese. If you are short on time or just looking for a shortcut, dicing some ready-pickled beets is a perfectly good substitute.