Spring and seasonal local ingredients inspire a tasty spin on salads by Food Network star Amy Pottinger, the culinary mastermind and caterer behind a blog called “Caviar and Crayons.” In our new ...

My freezer isn't that big. It's one of those drawer-type freezers that looks big, but isn't actually that big. Gone are the days where I can shove as much as possible into the freezer and quickly shut ...

Japanese and fusion are two cuisines that make me nervous. One is daunting and the other usually a disaster. But the best new book I’ve cooked from in months dabbles in both -- with dishes such as ...

This vibrant vegan crispy noodle salad is a refreshing and crunchy dish, full of colourful vegetables and tossed with a rich, ...

Spring weather and longer days often mean a good, home-cooked supper falls by the wayside. Who wants to be standing around in the kitchen, right? But don’t give in to the temptation of greasy takeout ...

Seaweed asserts its umami magic in this beautiful noodle-Edamame salad recipe. Several types of dried seaweed are available in natural foods markets — arame and dulse (sometimes called "sea vegetables ...

All the rage in foodie circles, layered jar salads offer a versatile and portable lunch option. This Asian-inspired recipe has crunch and kick and can be prepared the night before. A Kilner or Mason ...

1. Preheat an oven to 180C. 2. Pour oil into a baking dish, add vegetables and bake for 20 minutes, or until cooked and lightly browned. Remove and cool. 3. To make the dressing, place miso, soy, ...

This is a quick pasta to throw together if you have frozen shelled edamame or peas in your freezer, and it’s a dish that I find irresistible. You can find frozen edamame at most supermarkets; the ...