Editor's Picks

Eating the right foods at suhoor and iftar can make for a better (and easier) fasting experience. Here are some tips from a pro.

The weight of authenticity in food shouldn’t be the immigrant’s to carry. It’s the impossible task of replicating conditions that will never exist again—not in our present-day kitchens, and not in the places we once called home.

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

Kate Taylor Martin, owner of Toronto-based Nutbar, says oat milk is probably the least straightforward plant-based milk to make at home, because it can turn gooey if you use too-warm water, or if you overblend, or if you heat it up. However, homemade oat milk tastes great if you chill and use it soon after you make it. Depending on your preference or what you’re using your oat milk for (Martin enjoys hers in smoothies), she recommends adding a pinch of sea salt, a dash of vanilla and/or maple syrup, or even a pinch of cinnamon.—Ria Elciario

As global temperatures shift and change, this Canadian wine staple is becoming even more of a fleeting phenomenon.