Former Royal Chef Darren McGrady puts a regal spin on the traditional British Flapjack. The secret ingredient? Kellogg’s Corn Flakes!
In this recipe from her latest cookbook, Bake With Anna Olson, the acclaimed Canadian pastry chef shares the best way to make use of summer’s freshest and juiciest blueberries.
This ultimate chocolate donut with a white chocolate strawberry glaze uses Green & Black’s Organic, a chocolate of excellence and deserving of Mom’s everywhere!
Did someone say chocolate? The double-chocolate tart and gorgeous raspberries in this recipe by Chef Vanessa Gianfrancesco are a match made in heaven—and it’s oh-so simple to make!
The popular brunch staple gets a holiday appetizer makeover in this phyllo-crusted pocket version from Walmart. The filling is a delicious combo of avocado, tomato, onion and lime, and is beautifully paired with a cilantro-sour cream for dipping.
As sweet to look at as they are to eat, these homemade treats from Walmart Canada complement the season’s favourite flavours of ginger, cinnamon cloves and sweet molasses—and they won’t break the bank either.
Talk about fluffy pancakes! Chef Lynn Crawford shares one of her favourite recipes that can easily be made for brunch or breakfast.
Chef Lynn Crawford sure knows how to make a sandwich delicious. The aioli works so well with a runny yolk that you’ll be asking for seconds in no time. Share it over brunch, lunch or dinner!
Not sure how to top your crostini? Try Chef Vanessa Gianfrancesco’s recipe, which combines prosciutto, figs and mascarpone cheese. Buon appetito!
Finding time to make a home-cooked meal is challenging for most, and making use of the freezer is a great way to stay on track for those extra busy weeks. This recipe can be prepared in advance, frozen, reheated and served over pasta for a quick and easy meal.
Freshly grated zucchini and finely chopped mint pair nicely with salty feta cheese and onions in this unique twist on the traditional pancake. Served with a side of sour cream, this will become a meal-time staple, from brunch to supper.
This recipe’s combination of turmeric, coconut milk and curry creates a sweet and rich sauce that complements the fresh flavours and satisfying crunch of the green beans and carrots. Finished with tart lime juice and cool cilantro, this recipe makes the perfect vegetarian main.
This wild blueberry pear ginger galette by Kara Lydon of The Foodie Dietitian combines the juicy, soft taste of pears with zesty ginger, sweet and tart wild blueberries and a buttery-rich crust.
Kara Lydon of The Foodie Dietitian has shared her sweet childhood memory of the wild blueberry harvest season with a recipe for a buttery, flaky, gooey, and sweet wild blueberry pie.
Inspired by the Canadian flavours we all know and love, this Sparkling Maple and Bacon Jam melds nostalgic ingredients together in a new way.
This recipe by Top Chef Canada’s Andrea Nicholson, in partnership with Greenfield Natural Meat Co., is the perfect summer meal for Canadians. Plus, the bacon and turkey are antibiotic and hormone-free!
This No-Bake Chocolate Tart is a perfect treat to end off Mother’s Day brunch. Both the crust and filling are made with Green & Black’s Organic Dark Chocolate, resulting in a recipe that’s just as sweet as mom!
Delicate cupcakes like these are sure to disappear at your next potluck or bake sale! Grated lemon peel and sour cream turn these from ordinary “white” cupcakes into sophisticated treats.
Peanut butter cupcakes? You bet. They’re surprisingly delicious, and kids of all ages will love them. The mini peanut butter cups also eliminate the need to add frosting.