How does a break from meat for a few days sound? This week, we’re sharing a few vegetarian meals with you made with ingredients you likely already have on hand and that keep well during this time when we’re confined to home. Here, we focus on vegetables, legumes and quinoa, which add diversity to our meals.
This time of the year only means only one thing in Eastern Canada: The sugar shack. Given circumstances, bring the experience home instead by paying homage to the season with five recipes using ingredients embedded in this tradition: Sausage, peas, eggs, maple syrup and potatoes.
It’s the final week of February! While January seemed to drag on, this month just flew by. How to end it on a tasty note? We’ve got quick and easy recipes that’ll turn dinner on its head, from a vegan tofu and veggie dish to a classic comfort duo with a unique twist.
Valentine’s Day may be over, but that doesn’t mean sharing a meal made with love—with the people you love—has to come to an end. So be sure to indulge in your partner’s craving for fried chicken or the kids’ desire for pizza. Bonus: We’ve got a shortcut or two to help get dinner on the table fast!
This is it: March Break is finally here! But this doesn’t necessarily mean you get a break from the kitchen. Here is a slew of recipes that will be appreciated by kids and grown-ups alike, and where your little ones can lend a helping hand, too. Enjoy and have fun!
As the month of February begins, we’ve reached our midpoint in the winter season. With no choice but to face it head on, the best solution is warm, comforting dishes. This week, we make a sumptuous cream of corn soup, get a bit spicy with cabbage and curry noodles, and gather around the fondue pot for a taste of rich coconut milk broth.