These thyme-forward recipes highlight the herb’s savory depth paired with anything from roasted and grilled meats to ...

Sometimes, the best advice for a grilled steak is to bypass the grill and bring out your cast iron for the occasion. That ...

Wednesday means Easy Eats here on Afternoons; a chance to share a recipe that is light on time but heavy on flavour. Kelly ...

May is the month when every fruit and vegetable sold anywhere is at its peak. It could be that the abundance of your farmer’s ...

Parsnip at a clip! The root veg is affordable now and, paired with pears, the retro combo works wonders in Alice Zaslavsky’s midweek soup ...

This Leek Quiche recipe, from my cookbook ‘V Is for Vegetables,’ was not only the first thing I learned in cooking school in ...

Seven warming, deeply satisfying soups for winter — from silky pumpkin and ginger to classic French onion with bubbling ...

A tin of sardines and a few simple aromatics can deliver many a dish: a satisfying toast, a Provençal gratin or a bowl of pasta, as in this recipe. Mashing tender sardines into a fry of garlic, leeks ...

1. Bring a large pot of salted water to a boil over high heat. 2. Heat a large skillet over medium-high. Pour the olive oil from the sardine tins into the skillet. (You should get about 1/4 cup, but ...

This is the kind of chicken dish you make when all the pretty greens finally show up at the market and you want something light but still deeply satisfying. You want to cook the chicken thighs slowly ...

1. Pat the chicken dry and season all over with salt and pepper. Set aside at room temperature for 10 minutes or up to 30 minutes if you have time. 2. Heat the oil in a large cast-iron or other heavy ...