Editor's Picks

This is a my version of Newfoundland and Labrador’s classic cod au gratin. Using Italian breadcrumbs adds more seasoning to the crispy topper and Gruyère is an ideal cheese choice: it melts well into the sauce and adds a nutty flavour that doesn’t overwhelm the delicate fish. Most restaurants in Newfoundland and Labrador serve this as a main dish with a roll or crusty bread, but it is also served on top of potatoes or rice. — Gabby Peyton

The cool shiver of mint added to the chocolate feels practically made for wintertime. It’s like sunshine glinting off a snowbank. These fudgy treats are ideal partners with an espresso as an afternoon pick-me-up or to end the night. 

You can use collards, Swiss chard, callaloo or even kale for this recipes. Adding the coconut milk softens the leaves and creates a creamy sauce at the bottom of the pot that coats each leaf.

Hailing from Puglia, in the south of Italy, stracciatella is what makes up the creamy insides of a ball of burrata cheese. It also makes a perfect side when paired with braised leeks.

Two psychologists share their strategies for coping with difficult situations and long-term anxieties.