This peach lemonade recipe is refreshing and extremely fruity. Make the most of peach season to create the fruity base, which is reduced to a purée and strained. Add lemon juice and basil, let it rest, and you’ve soon got a unique, thirst-quenching drink.

This pasta recipe with braised beef and mushrooms is made using leftover slow cooker beef ribs. The shredded meat and the mushrooms combine perfectly in a creamy sauce. Serve with papardelle for a rich and comforting fall dinner.

This recipe is inspired by pan con tomate, a Spanish tapas dish. On slices of toasted bread, add grated tomatoes with a mixture of olives and anchovies for a flavourful appetizer.

Opt for slow cooking with this long-simmered recipe, which makes the lamb super tender so that it falls apart with the touch of a fork. The roast is cooked with cloves of garlic, onion, red wine and rosemary, concentrating the flavours. An easy recipe to savour after seven hours of cooking.

This recipe puts chorizo in the spotlight, diced and served over a cream cheese and sour cream base. Topped with pumpkin seeds, the result is a dip that’s rich in textures and flavours. Take the whole thing to the next level by adding slices of pepperoncini peppers.

This dressing is simple and versatile. It’s the perfect recipe to keep in your back pocket for a wide variety of salads. Its smooth texture and sweet-and-sour taste make it your new go-to dressing.

From La cuisine d’Isabelle et Ricardo, this pasta recipe borrows everything we love about artichoke dip: cream cheese, Parmesan, mozzarella, spinach and oil-packed artichokes. The result is a super creamy, absolutely delicious rigatoni dish.

This salad made with lettuce, fresh herbs, radishes and shallots is a simple yet refined side dish that pairs well with a host of dishes. Drizzle with a homemade honey-mustard dressing.

This recipe from Minh Phat, chef and owner of Mui Mui, Anémone and Sae Low restaurants in Montreal, makes for a perfect appetizer. It features toasted cashews, soy drink and miso, blended together with semi-firm tofu to create a creamy dip, perfect for dipping radishes.

We developed this tart with Mélodie Bergère cheese from L’Atelier Fromagerie, winner of the Caseus Argent 2024. Made from sheep’s milk, it’s a firm cheese with notes of confit, warm spices and caramelization, perfect for the creation of a creamy and delicious sauce. Use this tart base and top it with zucchini ribbons and cherry tomatoes. Garnish with raw cheese shavings and serve.