Sweet and rich, these delicate bites offer the perfect start to your meal. Serves 6
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Supper: Onion and Gruyère Tarts
This family recipe looks fantastic, but is simple comfort food. Top with homemade tomato jam for added flavour. 24 mini tarts
Supper: Ginger Orange Creme Brûlée
A mouth-watering dessert at the best of times is even more so with the addition of fresh ginger. Serves 5
Lunch: Heirloom Tomato Puff Pastry Pizza
Use good-quality field tomatoes that are meaty and don’t have a lot of pulp and seed. This will keep your pizza from getting soggy.
Lunch: Grilled Romaine Heart Salad
This crowd favourite works really well if you’re using natural charcoal. Barbecues are meant to be fun and unstructured, so let guests mix their own vinaigrette.
Lunch: Tyler Kord’s Perfect Chicken Sandwich
Using Japanese panko instead of breadcrumbs is a tried-and-true chef’s trick that adds crunch, toasty colour, and texture to fried chicken. Serves 4
Lunch: Blueberry Grunt
This traditional recipe has been used for hundreds of years and is consistently one of the most searched on our website. Serves 4
Brunch: Eggs Veronica
If you’re poaching using the boiling water method, crack the egg into a small bowl, and then pour it into the water. It’s more likely to hold together. Serves 2
Brunch: Smoked-Salmon Chowder
This chef swears by chowder as the ultimate brunch dish. Making it ahead means longer Saturday mornings. “It’s a time to slow down and spend time with family,” she says.
Brunch: Brioche French Toast with Strawberry-Rhubarb Compote and Vanilla-Bean Yogurt
The always-satisfying combination of strawberry and rhubarb, plus real vanilla, makes this a dish that tastes as good as it looks. Serves 4