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You might cry making this dish, literally! There are a lot of onions in Soubise, and their natural sweetness is the secret ingredient. Take care to cook your onions slowly over low heat. This recipe is adapted from Julia Child’s ​“Mastering the Art of French Cooking.

This delicious seasonal vegetable dish can be served warm or cold. Feel free to substitute the vegetables for what is in season. There are a lot of different components to the dish; to make it easier, you can make the crepes and cook the vegetables up to two days in advance.

This depression era cake is definitely worth adding to your repertoire. Mayonnaise takes the place of milk, oil, and butter, and makes for an incredibly moist and silky cake. This cake was especially popular in the 1950’s

Brining is a process where chicken is immersed in a salty liquid and left to marinate to add flavour, tenderize and add moisture so the chicken stays juicer when roasted!

These skewers are really brought to the next level with the honey mustard glaze, which is so easy to make!

This is a classic preparation of asparagus, made a little bit more interesting by cooking asparagus on the grill. Pay close attention to the cooking time of the asparagus to make sure you don’t end up with overcooked, floppy asparagus!

Lentils are a great way of stretching ground meats without missing out on protein. When used in a ⁶⁰⁄₄₀ ratio of meat to lentils you won’t even know they’re there, so you can almost double your recipe’s yield!

Bulgur is a delicious grain that is packed full of flavour and nutrition! Loaded with carbohydrates, it is an ideal pre-workout or pre-game food.

We can’t wait every year for the local strawberries to pop up, sometimes referred to as natures candy!

We can’t wait every year for the local strawberries to pop up, sometimes referred to as nature’s candy.