appetizers

Homemade, vegan, and extremely easy to make, this cashew cream cheese checks all our boxes.

Packed with flavour, texture and festive colour, this (mostly) store-bought spread proves that shortcuts can be an indulgent treat to others—and to yourself.

Packed with flavour, texture and festive colour, a (mostly) store-bought spread proves that shortcuts can be an indulgent treat to others—and to yourself.

Packed with flavour, texture and festive colour, this (mostly) store-bought spread proves that shortcuts can be an indulgent treat to others—and to yourself.

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.”