Google / Social Description

This dish is perfect for weeknight cooking. The best part is that it's made in one large skillet and really easy to make.

Google / Social Description

Top these clusters with milk and eat them like cereal, mix them into yogurt, or even eat them on their own as a delicious snack!

Introduction

At the intersection of sticky and crunchy, you will find these highly addictive granola crack clusters. Some of this entirely grain-free granola will crumble (as expected), but it’s those small clusters that get stuck together in the baking process that you won’t be able to stop eating. You can top them with milk and eat them like cereal, mix them into your favorite yogurt, or use them as a garnish on a smoothie bowl. They also make for a delicious snack on their own.

Google / Social Description

These twice-baked beans with the addition of kombu, is delicious as a side dish, or over roasted potatoes with a fresh salad.

Introduction

On my sister Rebekah and brother-in-law Peter’s Maine homestead, the copy of Woodstove Cookery: At Home on the Range by Jane Cooper isn’t just dog-eared, it’s cleaved in two, broken apart at page 144 because of Pete’s regular use of the baked beans recipe, which he prepares in the wood-fired brick bread oven he built outside. Cooper credits this recipe to Leila MacGregor of Tunbridge, Vermont, who in turn calls it “an old Vermont family recipe.” Besides preferring to use home-grown beans (Jacob’s cattle variety beans are particularly good for this treatment), Peter’s only deviation is in the sweetener: he uses slightly less molasses than the original recipe calls for and maple syrup (of course) instead of sugar. I take the sweetener down a touch more and add a little vinegar for brightening—plus smoked paprika to approximate the work of the traditional salt pork. Oh, and in keeping with the bean-cooking techniques taught to me by Rebekah (and later proven true by America’s Test Kitchen), I put in a little kombu to help soften the beans during their first cooking. Yes, these are twice-baked—first until tender with little other seasoning and then veeeeeerrrrrry slowly with the spices and sweeteners. If you want to shortcut it, use a pressure cooker for the first go and a slow cooker for the second—or an Instant Pot, in two rounds, for the whole shebang. To be even more authentic, fire up the wood oven and/or use a stoneware bean pot. 

Google / Social Description

Make this satisfying bowl of beans and bitter greens with the rich bean cooking liquid. Serve it over toast to make it a meal.

Introduction

My take on Heartland author and chef Lenny Russo’s wonderfully satisfying bowl of beans and bitter greens amps up the garlic and uses the rich bean cooking liquid instead of stock. I love serving these beans over toast to make it a meal. 

Google / Social Description

This soup is so packed with nourishing, whole ingredients that it’s a meal in itself. It's the ultimate healthy comfort food.

Introduction

When I was a kid, soup was one of those dishes that always made me feel better when I was sick, thanks to my mom. She was and still is the soup queen, and I owe all my soup-making abilities to her. Her vegetable soup, which is essentially a minestrone soup, was the inspiration for this recipe. It’s the ultimate healthy comfort food.

This soup is so packed with nourishing, whole ingredients that it’s a meal in itself. This is definitely one of my all-time favourite soups. I hope you love it just as much as I do.

Google / Social Description

This entry-level bread recipe is perfect to make with kids! These buttery breakfast rolls are great fresh or with butter and jam.

Introduction

These are buttery breakfast rolls (sometimes topped with chunky pearl sugar), not unlike brioche, which I discovered at the age of 17, when I was living as an exchange student in Brussels. My host mother would place a basket of fresh petits pains au lait on the table, along with some baking chocolate. I still remember the first day I sat at that breakfast table, wide-eyed as I watched my host sisters stuff squares of chocolate inside the  little bread rolls. Bread + chocolate for breakfast? Pretty heavenly, right? If you’re not as much of a chocoholic as I am, these are also delicious fresh or toasted with butter and jam. Note that this recipe calls for a batch of  the Simple Brioche Dough so make sure you take this into account.

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These soft marshmallow filled cookies are equally delicious and fun to make. Get the kids in the kitchen with this recipe.

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Try this easy chocolate cake recipe, topped with Chocolate Swiss Meringue Buttercream and sprinkled with sea salt for crunch.

Introduction

A not-too-sweet chocolate cake, topped with silky Chocolate Swiss Meringue Buttercream, sprinkled with a little sea salt crunch: This is the cake you bake to help you or a loved one get across the finish line.

Google / Social Description

What would the world be without chocolate chip cookies? Pair a couple of these with a glass of milk and you’ll be in heaven.

Introduction

What would the world be without chocolate chip cookies? Pair a couple of these with a glass of milk and you’ll be in heaven.

Google / Social Description

Dipped in chocolate and topped with sprinkles, these ice cream sandwiches will bring a childhood treat to life right at home.

Introduction

Enjoying homemade ice cream sandwiches dipped in melted chocolate and sprinkles with family is the perfect way to kick off summer. Our food editor, Erin, is to thank for bringing the homemade version of this favourite childhood treat to life. Erin’s recipe includes the traditional vanilla and chocolate flavours we all loved as kids. The ice cream dripping down your arm and the chocolate biscuit stuck in your teeth will leave you feeling nostalgic for summers past.