Toum is every bit as glossy and rich as mayonnaise, without animal involvement. If you love garlic and mayonnaise, but don’t love eggs, toum is the answer. Straight out of…

Beef, ranch dressing and gravy powders, pepperoncini and brine, stick of butter = magic Having friends over for the Big Game can turn your house into an emotional minefield. You…

Leave boiled versions aside for a luxe version – and a snackable treat for the Brussel-averse The reputation of Brussels sprouts has improved dramatically in recent decades, especially among eaters…

Comforting broth gets body from natural starch, not fat The gimmick that keeps this recipe in my book is the technique that produces substantial, creamy soup without relying solely on…

Quick batter properly exploits that incredible local fruit you bought with the best intentions then forgot Clafoutis of Niagara County prune plums Tactical recipes are the answer to a particular…

Time spent on this dish will reap rewards in diner smiles – even without the avgolemono sauce Early summer is a time of suspense, as I wait for the grape…

Holy Protection souvlaki tent ended 26-year run in 2017, but my souvlaki flame still burns Chicken souvlaki, grilled until edges crisp, makes eaters yell “opa.” As grilling season heats up,…

Greek Orthodox lenten favorite eases mushy green bean phobia with olive oil, herbs, and history Kalofagas, the online headquarters of Toronto-based chef-author Peter Minaki, has been one of my favorite…

Simple ingredients recall a childhood favorite, even without the brown butter finish When I decided to re-create my mother’s chicken and dumplings, I wrote my own recipe. What drove me…

Plus the $3 answer to taming the bloodthirsty mandoline Wintertime staples like root vegetables get us through the dark days before green sprouts of hope prove we made it through…