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This quick and easy egg and tortilla rollup is equally tasty warm out of the pan or sliced up and packed in a lunchbox.

Introduction

This quick and easy egg and tortilla rollup is equally tasty warm out of the pan or sliced up and packed in a lunchbox. Don’t hesitate to play around with the filling based on what you have in the fridge. More often than not, I grate up odds and ends from my cheese drawer and throw in a handful of greens that are a bit too wilted to eat raw but are perfectly good to eat warmed.

Get ahead: This quick and easy recipe is best made the day of, but luckily it can be quickly thrown together between sips of coffee and bites of breakfast.

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The drink of the summer: watermelon Caesars topped with cubed feta cheese and more watermelon. Delicious.

Introduction

I’d love to be able to tell you how the inspiration for this dish came from Zack’s annual summer trip to the family cottage in the Maritimes, where, in the rolling yard, he and his young family eat al fresco in the warm summer air surrounded by generations of Nova Scotian in-laws, and that during one such meal at magic hour, a refreshing watermelon salad with feta and lemon was served, paired with a round of ice-cold Caesars. But I can’t.

The real story behind this cocktail starts with Zack’s food nerdery, and his complete and total obsession with The Flavor Bible, Karen Page and Andrew Dornenburg’s influential book, loved by chefs and bartenders the world over. It has a quote from Chef José Andres: “Tomatoes with watermelon is a simple, refreshing, and perfectly balanced combination. The acidity of the tomatoes is a counterpoint to the sweetness of the watermelon.” Zack knew right away that this passage was a drink that needed making. (And once the name Waltermelon popped into his head there was really no stopping him.) We tried a bunch of different versions (we’re talking dozens) until we fixed on the recipe here. We think you’ll be as delighted as we were by how well the flavours work together, just as The Bible foretold.

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Inspired by the colourful streets of Aegina, an island near Athens, this salad is the definition of summer on a plate.

Introduction

The colourful streets of Aegina, an island near Athens, are lined with lush bougainvillea trees. Their deep magenta flowers drape over the white-painted buildings throughout the summer—a sight to remember. During the summer, locals pair fresh fruits with salty halloumi cheese, a combination  I’m always drawn to. My version of this salad pairs sweet and juicy strawberries and refreshing watermelon with freshly grilled halloumi. The balsamic vinegar intensifies the flavours of the fruit, bringing out even more of its natural sweetness. This salad is the definition of summer on a plate. Perfect on its own or as a side dish for your next barbecue. 

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These tacos are the perfect blend of spicy and sweet, with jalapeño-marinated chicken balanced by juicy watermelon relish.

Introduction

The inspiration for this marinade comes from my Aunt Julia, who immigrated to Uruguay from South Korea in the 1980s. The best thing she ever taught me was how fresh your food can taste if you cook with jalapeños not just as an element of heat in a dish, but as a main ingredient itself. Jalapeños have their own vegetal flavor that can cut through richness beautifully, providing balance. Case in point: This garlicky, chilepacked marinade dyes juicy boneless chicken thighs a glorious bright green color and tastes fabulous inside soft flour tortillas

To pick up the meaty flavors of the dish, I like to make a spicy relish of fresh watermelon and gochugaru to serve alongside (Jean would call this a muchim, which describes a category of dressed salads and other banchan). Whatever you call it, the cool watermelon tastes fab against the warm, spicy chicken and almost reminds me of tomatoes, but sweeter and juicier. If you’re not a fan of heat, then I would seed the jalapeños before blitzing them into the marinade—but if you’re like my family, then you’ll love this as is.

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Whip up a batch of this crowd-pleasing punch for your next pool party!

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This smoked duck breast is best enjoyed cold as an appetizer or on a charcuterie board.

Introduction

This smoked duck breast is best enjoyed cold as an appetizer or on a charcuterie board. It is delicious served with mustard or a sweet-and-sour garnish. The rich gamey flavour of duck is enhanced by the smoky flavour.

If you do not have a smoker, you can place 2 cups (500 mL) of wood chips in foil and place the pouch directly on one side of a barbecue burner over low heat.

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Pair barely-grilled vegetables with a grilled dip to whip up something unexpected for your next outdoor dinner.

Introduction

For an outdoor dinner, most people would expect you to serve grilled vegetables with a straightforward dip, but here I’ve done something slightly more unexpected and paired barely-cooked vegetables with a grilled dip. Put some effort into crudité shopping; there’s nothing worse than a crudité plate that looks as if you just took the plastic off a supermarket party platter. Some veggies I like to include are jicama, fennel, endive, asparagus, and snap peas, but usually I try to go to the farmers’ market the same day and just buy whatever’s the freshest and most interesting.
 

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Serve it as a dip, on fries with gravy, or in a wrap! This crab dip can be enjoyed any way you please.

Introduction

When I was on Top Chef Canada, I would host viewing parties with family and friends when each episode aired. I would make the dish I did on the show for them to enjoy as we watched. Since I didn’t make it to the end, for the semifinal I chose to make this crab dip for everyone instead. Serve it on fries and add gravy (poutine-style), or put it in a wrap, or add it to grilled cheese . . . whatever makes you happy.

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This little slice of sunshine tastes best in summer, when zucchini and tomatoes are at their peak.

Introduction

This little slice of sunshine, inspired by a version from my mates Matt Wilkinson and Sharlee Gibb – which is literally the best we’ve found – is on high rotation at our house come summertime. That’s because it’s just as tasty fridge-cold as it is fresh from the oven. It also gets a big thumbs-up from The Nut, who delights in taking finger- lengths of the slice and turning it into mush between her fists before snuffling.
 

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Fresh and flavourful, these octopus and shrimp skewers are perfect as an appetizer or main.

Introduction

It was a hot December day on the Pacific coast and I had just driven into Puerto Escondido from the city of Oaxaca. I was very tired, and very hungry, but there is something about the beach that energizes me. I walked to the part of the beach where fishing boats come in and saw a stand with a grill. A man behind the grill (I later learned his name was Omar) waved me over. He said he made the best octopus. So of course I sat down and ordered his brochetas de pulpo y camarones. There was something so magical about sitting on the beach, listening to the waves crash, and smelling smoke and grilling seafood.

Omar’s brochetas were pretty amazing. They were simple, with notes of garlic, lime, and smoke. And so fresh—the shrimp and octopus had been caught a few hours before I arrived and had traveled about twenty-five meters from the ocean to this man’s grill on the beach. Of everything that I have eaten in México, this simple dish made the biggest imprint. Not just the food, but the moment and everything in it were perfect.