The Guardian

For more than 40 years, the Best of Bridge cookbooks have been collecting easygoing recipes for family meals. These books also have an easygoing format: instructions in big print, handsome but realistic photographs, and convenient spiral binding so ...

This month I’m proud to present another edition of Getting Grilled with a Food Dude fan who asked for an interview via email! Allow me to introduce Arwen Snow from Halifax. Food Dude: Greetings, Arwen. Arwen Snow: Hey, what’s ...

Warm days are here and we need to spend as much time outside soaking it all in while we can. Cooking food up on a grill is probably one of the most deliciously, primal ways to prepare a meal. Grilling up burgers, chops and hot dogs are always at ...

Pulses such as lentils are a great way to extend meat and add heart-healthy fibre to your diet at the same time. In her newest cookbook, "Peace, Love and Fibre", professional home economist Mairlyn Smith breaks down exactly what fibre is ...

Angel food cake is a timeless recipe that is perfect for spring gatherings. It bridges generations of home cooks across Canada, and makes fantastic use of staple ingredients which everyone has on hand. If you talk to your mom or grandmother, they ...

I met Donna when we worked together in the travel industry, and we reconnected a few years ago at an airline reunion. Once a traveller, always a traveller, and Donna decided to celebrate her birthday in Venice. I didn’t want our Vancouver ...

Asma Khan, who runs London’s Darjeeling Express restaurant, is a natural-born teacher. The Calcutta-raised chef’s cookbook Asma’s Indian Kitchen (Interlink/Thomas Allen, $43.95) contains more than 80 flavour-packed recipes, and ...

When you think of Italian flavours, do tomato, garlic and basil immediately come to mind? Chef Ilona Daniel Those are, of course, the ingredients which have translated most easily, but there are other components which are undeniably Italian ...

Pretzel lovers unite! It’s National Pretzel Day this Friday, April 26, and who doesn’t like to chow down on nice pretz, be it crunchy or soft, salty or sweet, tiny or large, drenched in chocolate or served plain. How a pretzel came to ...

Liven up chicken with a spicy sauce and add chickpeas to this time-honoured Arab dish, suggests Syrian cookbook author Habeeb Salloum. The Toronto writer traces his family recipe back to the 18th and 19th centuries during the Turkish Ottoman ...