Brush peaches with vegetable oil, place on a hot grill until charred – then drizzle with honey and sprinkle with salt and you’re set.
Fruit crumbles are a great summer dessert, where the fruit takes center stage while a sweet and delicate oatmeal streusel tops it off.
This chicken liver paté is a quick and easy appetizer to make a day ahead of a dinner.
Charred corn fritters are a perfect foray into a mid-summer BBQ or as a side dish to a larger meal. The fritters are at once smoky, sweet and salty – while the lemon and dill yogurt sauce provides just a whisper of acid and a freshness that cuts through the fat and helps the dish achieve balance.
Making delectable homemade ricotta is easy, and it puts the store-bought variety to shame.
An extra-moist coffee cake packed with berries and a crunchy cinnamon sugar crumble.
Shakshuka is an upgraded version of a sunny side up. You will love the combination of an egg for brunch with a fresh tomato dip sauce.
These orange blossom-scented hotcakes are the ideal breakfast fare on a lazy weekend. The kind of weekend where you sleep until late morning, and the biggest decision of the day is whether to start it with tea or coffee.
Whitney Adams and Christina Pickard with a few tips for that sweaty-palmed moment when the textbook sized wine list is placed in your hands.
This summer tart is a great sweet-savory dish to serve as dessert or with a side salad. Add more or less honey to taste.
Suchitra Vaidyaram with her own twist on Pulla, a Finnish sweet cardamom flavored bread.
An easy way to execute a perfectly baked egg in an avocado that has easy clean-up, making it a perfect weekday breakfast idea.
Cooking in an unfamiliar kitchen is always a bit of an adventure. You never know what you’re going to find, and how the food will turn out.
Welcome overnight, refrigerator oatmeal to your summer mornings. Forget about those kinds that come in a pack and you microwave, forget about standing in front of a burner for ten minutes.
This cannoli cream can be served in a variety of different ways from filling your favorite cannoli shells to these little disposable cups.
The recipe is very simple and you can use either fresh, frozen or canned green…
Peppers are underused and underappreciated. They get little to no recognition, even though they are used in almost every Latin stewed dish.
This Sunny Side Egg and Avocado Breakfast Pizza stars a bottomed fried egg, lime-spiked avocado, snow pea shoots and pink peppercorns.
This pie offers everything a good pie should. A flaky crust and a delicious filling of sweet summer peaches, blackberries and cinnamon.
Ruby Moukli stuffs stunning Coeur de Boeuf heirloom tomatoes, with a Greek-inspired spin on tabbouli, the Middle Eastern chopped salad.
This fuss-free french toast is perfect for busy mornings or breakfast parties – simply put the ingredients in a pan and broil in the oven.
Grilled Chicken served atop a delicious mushroom tomato sauce.
This lovely carrot cake takes literally no time to make and it’s endlessly delicious.
A Salty Lassi is a great alternative to the alcoholic beverages during the summer and you can flavor it with any spice you want.
Choosing an organic/biodynamic wine can be daunting due to the multitude of labeling permutations in the eco-conscious arena.
A comforting Moroccan inspired dish, alive with flavours, spices and heat from the harissa.
This PB&J Parfait triples as a hearty breakfast, healthy snack and wholesome dessert.
In Aleghro, an old Spanish town on Sardinia, Ambra Meda checks out Gelateria Ciro.
A delicious, impressive and no fuss dessert to wow your guests with at your next dinner party.
What is it about eating food outside that just makes it taste more vibrant and memorable?
This quinoa salad with peanut dressing is full of colorful veggies and packed with nutrients.
This silky, flowery custard with satiny gin berry glaze is a wonder of smooth fanciness.
Nordic Cuisine for the Home Cook – “Tebirkes” Danish Poppy Seed Rolls
You don’t need too many ingredients to prepare this delicious, wonderfully moist coconut sweet.
Abby Himes serves up a delicious baked coconut shrimp with aloe dipping sauce.
Mastering the art of making perfect pizza dough has never been easier.
They quick cakes are easy to put together, require few hard-to-find ingredients, and don’t require a lot of fuss.
Try these plump lemon cookies bursting with fresh blueberries. Perfect summer baking.
This is a great light and crisp salad – perfect for warm summer days and nights.
In Mexico tortas are very popular meals. They can be served cold or hot, wet in a sauce, dry or grilled.
Tania Cusack serves a delicious chocolate tart you don’t have to turn on your oven to make.
Whether served warm or chilled, this lusciously sweet pudding delivers a silky texture with a delicate bite – and a burst of Indian flavors.
Kalle Bergman met Christian Aarø Mortensen, of the Michelin starred restaurant AOC, to talk about wine pairings for the New Nordic Cuisine.
One of the most popular dishes, if not the most popular dish, to come from the south Indian city of Hyderabad is biriyani.
Tania Cusack with a lovely and summery take on the classic dessert.
A fruity spicy salsa featuring blueberries, bell pepper, and jalapenos.
Bryan Picard with a decadent triple cheese grilled sandwich made party with homemade goat cheese.
If you live in a country with a red white and blue flag – toss up this simple dish, cheer for your team and enjoy the Olympics.
It seems the French are willing to drop their façade of culinary superiority for a select few British exports. One of them is lemon curd.
The spices used in this drink give an irresistible flavour and fragrance, but also also add warmth to the apple juice.
The flavors of Greece in a burger, slathered with healthy refreshing tzatziki sauce.
Chilled soup, silky and cool, with the garden freshness of tomatoes, cucumbers, and peppers, and the flavors of garlic, oil, and vinegar.
If any dessert represents summer, it’s definitely the one named after Russian ballerina Ana Pavlova.
Healthy baked spring rolls from Martyna Candrick’s new e-cookbook,”My Whole Food Philosophy”.
After a week of these vibrant green drinks for breakfast, Carly DeFilippo can attest that they’re energy in a cup.
This cake is a nice light finish to a fresh summer meal. Enjoy with a scoop of ice cream or dollop of whipped cream.
Vegetable fritters are a great way of serving vegetables to those who are not particularly fond of it. They’re also a great way to use lunch leftovers.
During Ramadan, rice becomes a star, infused with cinnamon or browned in sugar, studded with ground beef or chicken liver and gizzards.
Chef Julie Frans is committed to spreading the message of the importance of eating healthy and putting the rainbow on children’s plates.
Decadent orange brownies with creamy sweet orange caramel drizzled on top.