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You’re having friends over for a summer lunch and want to serve something that’s not too fussy to prepare, but is still very flavourful and eye appealing. Can’t decide what to make? I have a solution.

A reader, Joe, sent me an email and said when he was growing up in England his mother always added a teaspoon or so of salt to the water used to boil potatoes and other vegetables.

sa¹ú¼Ê´«Ã½ Day is Monday, so it’s time for another edition of my Canadian food quiz. Answer the 20 questions below! On a mobile device, or quiz not loading? You can also take it at this link . Loading...

Last week, I fancied making a special dessert and wanted it to feature fresh fruit. I noticed several food stores were trumpeting the fact that plump and juicy sa¹ú¼Ê´«Ã½

Ground-meat-based casserole with just about everything but the kitchen sink will feed a crew on land or at sea

When I’m in a restaurant and in the mood for a steak, I’ll order a flat iron if I see it on the menu. It’s a tender, flavourful cut of beef and, as an added bonus, it’s more moderately priced than other quality steaks, such as strip loin.

My wife, Cheryl, son, Tyler, and I recently had a sunny Saturday celebratory lunch with his girlfriend, Sarah, and our mutual friends Anne and Adam. Our plan for the occasion was not complicated.

Have you ever invited someone over for a special meal and could not decide what to prepare? That’s how volunteers of Victoria’s Philippine Bayanihan Community Centre — Lorina Miklenic, Norma Duy, Lita Enriquez, Leonor Santos and Connie Custodio — sai

Recipe inspired by chef and Istanbul restaurant owner Musa Dagdeviren, who has a new cookbook

Baked salmon fillets can taste wonderful on their own, but they’re sublime when accompanied by shellfish. Today’s Sunday Dinner recipe begins with salmon fillets that are brushed with a little olive oil, seasoned with salt and pepper, and baked.