Christine Cushing, this year’s recipient of the Junior League of Toronto’s Culinary Trailblazer Award shares one of her family favourite recipes with you - her Dad’s Moussaka!
Tired of eating the same old barbecue basics all summer long? Put hot dogs and hamburgers on the back burner and elevate your grill game with this succulent dish instead.
Delicious raw or cooked, cauliflower can be prepared in a thousand different ways. Rev up your fall cuisine with this vegetarian delight.
I love making soups. I especially enjoy creating soups that become a whole meal. Nothing is more comforting during the cooler months as the aroma of a soup bubbling away on the stove.
This hearty dish makes a tasty warm salad for dinner, but it's also delicious served cold as leftovers. Broiling the halloumi on the same pan used to roast the sweet potatoes helps keep pots and pans to a minimum, but, if you prefer, you can sear the cheese (without any added fat) in a nonstick skillet.
I always loved Beef Stroganoff, but it was a little daunting to make. I would have to cook all day to serve my guests. I took the basic flavours of the recipe and made it so easy, we can even have it during the week.
Nutritious, versatile and totally delicious, homemade hummus is the perfect snack any time of day.
Grilled corn is the ultimate summer side. Brushing the aioli onto the corncobs during grilling allows it to cook. If raw eggs are a concern for you, discard the remaining aioli rather than serving it at the table. If you prefer, substitute with our Sriracha Mayonnaise.
