This chicken souvlaki salad is an ideal summer dinner—hearty, bright and simple to prepare. Tender oven-roasted chicken pieces are marinated in a creamy yogurt-based souvlaki mix, then combined with crisp cucumber, juicy cherry tomatoes, red onion and salty feta. The recipe uses one dressing: half marinates the chicken and the rest dresses the salad, so … Read more

This berry yogurt cake is an ideal way to use up summer berries. Filled with fruit and finished with a crackly sugar topping, it works perfectly as a snack cake or a light dessert. Use a single type of berry, a mix, or even frozen fruit—the recipe is forgiving and flexible. Summer berries are irresistible, … Read more

This orecchiette and halloumi salad is a flavorful no-mayo pasta salad featuring sweet oven-roasted cherry tomatoes, crisp cucumber, peppery arugula and fresh herbs, tossed with orecchiette and golden halloumi “croutons.” Bright and satisfying, it works well as a side or a hearty main-dish salad. This orecchiette pasta salad is pretty, easy to make and versatile: … Read more

Mini cornbread loaves make a wonderful side for summer BBQs—alongside ribs, pulled pork or BBQ chicken—and are equally comforting in winter with a bowl of chili, stew or chowder. These loaves use basic pantry ingredients (no buttermilk required) and come together in two bowls with a spoon. They’re freezer-friendly and work well as a make-ahead … Read more

Nobu-style miso-marinated black cod cooks quickly in a hot pan and delivers a rich, buttery bite. Although the fillets need to marinate for at least 24 hours, the result is well worth the wait: tender, caramelized fish with deep umami flavour. Black cod is prized for its silky texture and high oil content, which makes … Read more

A Mexican twist on the classic three‑bean salad, this vibrant dish combines black beans, red kidney beans and pinto beans with corn, red onion and roasted red pepper. The ingredients are tossed in a tangy, chili‑and‑cumin spiced oil-and‑vinegar dressing that infuses flavor as it marinates. It’s an ideal side for summer meals, picnics and backyard … Read more

This vintage rhubarb custard pie blends chopped rhubarb with a simple egg yolk custard for a classic, balanced dessert. Fresh rhubarb is preferred for the best texture and flavor, but frozen rhubarb can be used when fresh isn’t available. Unlike some modern versions that rely heavily on cream, this old-fashioned recipe uses mostly egg yolks … Read more

The perfect summer treat: these s’mores chocolate chip cookies combine all the classic campfire flavors in a portable, crowd-pleasing cookie. Each one has a buttered graham cracker base, a square of chocolate and halved marshmallow tucked inside, then a chocolate chip cookie formed on top and finished with a Hershey’s square while still warm. They’re … Read more

Sheet pan frittata is wonderfully versatile—perfect for a special brunch, a light dinner with a salad, or sliced and served between toast for an easy lunch. This asparagus sheet pan frittata combines tender asparagus with red bell pepper, red onion, baby spinach and tangy goat cheese for a fresh, satisfying dish. Sheet pan asparagus frittata: … Read more

This oven-broiled hot honey salmon is bold, flavorful and easy enough for a weeknight. The salmon gets a sticky, caramelized glaze and cooks quickly under the broiler. Paired with a quick sesame-soy sautéed baby bok choy, the whole meal is ready in under 30 minutes. Hot honey salmon: at a glance What is it? A … Read more