Vegetarian

Capture tomatoes at their peak of ripeness, then use them in sauces and soups all year long.

Sweet, sour, spicy and crunchy, this salsa is great on burgers or quesadillas or served with tortilla chips as a snack.

We compare taste, nutrition and environmental impact.

This classic hearty soup comes together in just half an hour—and makes great use of your parmigiano-reggiano rind to add depth of flavour.

When chef Suzanne Barr opened her first restaurant in Toronto, Saturday Dinette, she served up cornbread nightly to her guests, crisping slices of it on the flat top and serving it with floral butter. Here, she's updated that recipe with the addition of puréed beets, creating a psychedelic moment with the bright red swirls.