Cornmeal shortcakes topped with berries and whipped cream make a perfect summer treat.

This chef recipe for paella is dressed and served at the table in the dish in which it was cooked.

One recipe, two treats. You can drink your eggnog chilled or churn it into ice cream.

Forget cinnamon, tonka beans are apple’s new best friend.

Move over EVOO, this pasta prima vera is made with Camelina oil you can trace right back to the farm.

Spanish flavours turn green beans into a stellar side dish.

Radishes take on a whole new texture and taste when roasted.

Got frozen fruit from last season? Make some room in the freezer with this decadent tart.

A spicy side dish that can be on the table in minutes.

A slice of banana, a dob of peanut butter and a Rolo combine in deep-fried Nirvana

Potatoes and cauliflower for the base of this tasty Indian classic.

Chocolate Basil Muffins are a unique twist for Valentine’s Day.

And in the morning… I’m making waffles. (Waffle iron review).

Plums a bit soft? Toss them into a sorbet, not the compost. Vegan, dairy-free, gluten-free but full of flavor.

Plum Frangipane Tart: Fun to say. Fun to eat.

Roasted Squash and Pear Soup makes fall worthwhile.

Graham crust, coconut middle and fluffy pink icing come together in an old-fashioned treat: Pink Angels.

A classic Tim Hortons coffee adds to this rich, moist chocolate cake.

Peaches and blueberries make upside-down cake a seasonal treat.

Call ’em yams or sweet potatoes. Either way, they form the base of a mighty tasty raw salad.

Frozen Lemon Pavlova. More work than pie and well worth the effort.

Forget the leathery store bought offerings. These are chewy and bursting with flavour.