spring

Instructions Rob Feenie likes to use poussins (small chickens) but for this recipe, we used Cornish hens instead. And while the...

Instructions Keith is the executive chef at Scaramouche, Toronto. This lamb recipe was his top choice in our round-up of favourite...

Instructions The addition of thickened yogourt transforms this chopped beet salad into a borani (Persian for salad dressed with...

Instructions This is a cross between classic quiche and your favourite diner's all-day breakfast.

Instructions We bumped up basmati's subtle flavour by simmering it in coconut milk with cinnamon, cardamom and a bay leaf. Its...