food

Bamboo? Metal? What's the best shape? We break it down.

When a series of health issues turned my once-vibrant grandfather into someone I no longer knew, I kept his memory alive by making his signature half-sours.

I started seeking out Chinese vegetable gardens downtown Toronto backyards as an early-pandemic activity; soon, I couldn't stop. I love their visibility, their audacity, and the traditions they represent.

Spiced with cardamom and sweetened with jaggery, this classic Sri Lankan dessert puts a cozy spin on crème caramel. This recipe is excerpted from Ruwanmali Samarakoon-Amunugama's cookbook, Milk, Spice and Curry Leaves: Hill Country Recipes from the Heart of Sri Lanka.

Nothing says nostalgia quite like this vintage cocktail.