Rhubarb is a spring tradition, growing in gardens across Canada, and we have recipes for rhubarb pies, muffins and desserts.

In my new series, STRETCH, I'm sharing recipes using Canadian ingredients to save money, reduce waste and celebrate our history.

With soaring food costs, choosing beans over animal proteins, at least part of the time, can save resources and stretch your food dollars.

Head to the forest to harvest young stinging nettles in the spring, you will be rewarded with a healthy and tasty treat!

In my house — on a street named for the Irish saint on the emerald isle of Vancouver Island — it's time for a St. Patrick's Day Feast.

Whether you're strapped for cash or hunkered down on a snow day, start with a can of salmon or tuna and make a great weekday meal.

Scottish chefs make classic haggis with lamb bits, but my meatless, recipe uses oats, mushrooms, beans and herbs for a tasty vegan version!

Nocino — or green walnut amaro — is an ancient elixir rooted in pagan Celtic and Roman culture, and a liqueur that's easy to make at home.

It's Christmas baking season, time to gather your kids & friends to bake up some of those nostalgic family favourites — a holiday miracle!

Nuts are harvested around the world at this time of year and I have collected some of my favourite holiday recipes for all of you nut nuts!