Spiced Peach Chutney

Sweet juicy peaches are the Test Kitchen's most eagerly awaited fruit of the summer. Use firm, ripe local peaches for the best flavour and texture. With only a hint of spice, this chutney is a perfect condiment for cheese, pâté or grilled meat. To jack up the heat, increase the jalapeños to your liking.

Chicken and Vegetable Soba Noodle Stir-Fry

Soba noodles, which are made with buckwheat flour, are delicious hot or cold. In this dish, the chicken breast is sliced thinly, so a little goes a long way. If you find the chicken difficult to slice, try putting it in the freezer for 15 minutes to firm up a bit.

Veal and Cheese Rouladen

Rouladen (veal or beef rolls) are a veritable German classic that adds a touch of old-world nostalgia to your weekday dining table. You can make them with beef instead of veal; if you do, replace the chicken broth with beef broth.

Cabbage & Tofu Stir-Fry with Peanut Sauce

Swiss Chard with Frizzled Onions

Frizzled onions add instant sophistication to even the most humble side dish. Garlic and hot pepper flakes infuse the oil—and the Swiss chard—with flavour.

Mini Cherry Galettes

Juicy fresh cherries star in this simplified alternative to pie. Make the fruit filling at the last minute, otherwise the sugar will draw out the cherry juices, making assembly messier.

Rhubarb Tarte Tatin

This twist on the classic upside-down apple tart takes just 10 minutes to prep. Pop into the oven while you're eating dinner, then serve warm with a scoop of vanilla ice cream, if you like.

Apple and Sour Cherry Pie

Cushing uses this unusual “no hands” method of making a kind of rough puff pastry, which works very well.