appetizers

Toronto chef Nuit Regular changed the way the city’s diners viewed Thai cuisine—and she hopes her new cookbook, Kiin, will do the same for how people cook it at home. “Today, the ingredients are easy to find online and at Asian supermarkets,” says Regular. And if a certain recipe seems hard, she says, just start with a simpler one: papaya salad or the starter paste for a tom yum soup. “Once you overcome the intimidation of thinking it’s hard, you’re going to find a different joy in Thai food, in making it for yourself.”

The plant-based cooking chronicled on Bri Beaudoin's Evergreen Kitchen blog never feels like a compromise. Case in point: this hearty toast with fungi, a mighty B.C. crop.

Hummus is almost as easy to make as it is to buy. The key to making this hummus recipe creamy is letting the food processor run for 30 seconds to 1 minute.

The secret? Perfect fries are all about the double-bake.

Instant party: Go Irish with little potato appetizers and a wickedly bittersweet stout cocktail