Potstickers aren't as difficult to make as they sound - they're fun to fill, seal and cook for a quick, inexpensive meal that beats takeout.
Barley is a nutrient-dense grain that's wonderfully versatile, locally grown (if you're in the prairies!), inexpensive, and makes a great foundation for a high-fibre risotto - perfect comfort food for chilly nights.
Basil Cheddar Scones from the Messy Baker are wonderfully cheesy, slightly sweet, with a burst of fresh basil. Perfect for balancing on the edge of a bowl of tomato soup - the ultimate fall comfort food.
It’s the time of year when many resort to packaged convenience foods or hitting the drive-thru - here’s a Top Five list of small appliances that are worth the investment for their time savings – and when you compare cooking from scratch with ordering in, they pay for themselves in no time.
Chef Dave Bohati of MARKET Restaurant in Calgary shares his ultimate fall comfort food - creamy mac & cheese with wild mushrooms.
Homemade raspberry sorbet helps make the best of these final weeks of summer.
Blueberries are loaded with antioxidants and are believed to benefit your brain - a perfect ingredient for homemade granola bars to pack in lunchboxes or grab for a quick breakfast on the go.
Once you see how easy it is, you'll be hooked.
With the huge variety of breads on supermarket shelves, many of us are left wondering which to choose.
There’s nothing like a batch of fresh salsa made with perfectly ripe tomatoes; it comes together in five minutes – all you need to do is chop and stir.
Sweet-tangy chutney is easier to make than jam; simmer peaches, nectarines, apricots – even mango – into a delicious condiment that will dress up your chicken, add a new dimension to cheese boards and is divine with curries and samosas.
Inexpensive ground pork is the heart of this tasty meal that is easy to serve family-style. To finish, bananas transform into a sticky toffee delight when heated with butter and sugar, served with a scoop of vanilla ice cream.
In late summer, I'm all about pie. Berries and stone fruits are perfect in this galette, which is far easier to throw together than a traditional pie.
Rhubarb isn't exclusive to strawberries - try it in a pie with diced sweet mango for something deliciously different.
Saskatoon berry jam is a Canadian favourite once the regional berries come into season; I find that other tart berries pair well with them in jam - chokecherries, huckleberries, raspberries and blackberries all work well.