Gibbs Smith

Seven-Layer Strawberry Torte
Strawberry Torte

Photography by Zac Williams

Donna Kelly’s French Toast begins with simple, classic French toast recipes and takes readers on an adventure of different styles, stuffings, toppings, and techniques to turn simple breakfast bread into decadent desserts, hearty sandwiches, and even casseroles.

Recipes include Crunchy Graham Dipping Sticks and Maple Cream Syrup, Stuffed Croissant, Shrimp Croissant Casserole, Raspberry Cheesecake French Toast, Ham and Swiss Monte Cristos, Kentucky Hot Browns, Seven Layer Strawberry Torte, and many more. (more…)

Black-eyed peas with hot bacon dressing
Black-eye pea salad

Photography by Gill Autrey

Pies are perennial, but no one ever claimed they’re easy to make. Amanda Dalton Wilbanks, owner of The Southern Baked Pie Company in Georgia, wants to change that. With only one pastry recipe, pies of every size can be made for any meal: full-size, mini, tassies, and handheld pies both savoury and sweet.
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Strawberries and Cream Warm Oats
Strawberries and Cream Warm Oats

Photograph by Jennifer Rose Rossano

Life is crazy busy these days, and it’s tough to squeeze in a few minutes between soccer practice and dance class to teach kids about healthy eating, much less healthy cooking. ‘Neurotic Mommy‘ Jennifer Rose Rossano saves the day with easy, fun plant-based recipes that the whole family can enjoy preparing and eating together, like Carrots in a Blanket, Nacho Mac and Cheese, Vegan Alfredo Bow Ties, One Skillet Vegan Helper, Almond Butter Banana Bread Blondies, and so much more!

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Cookbook Review: Kevin Belton’s New Orleans Kitchen

Kevin Belton's New Orleans Kitchen Pecan Stuffed French Toast

Kevin Belton’s is at it again with a second cookbook showcasing even more of his delicious Creole and Cajun recipes. Try his delicious and sumptuous Pecan-Stuffed French Toast Recipe (My personal favourite!) The book contains recipes for tasty New Orleans classics like Crawfish Pie, Fried Oyster Po-Boy with Blue Cheese and Buffalo Sauce, and Duck and Andouille Gumbo with Potato Salad, as well as foreign favourites with a little New Orleans twist, like Cuban Paella, Vietnamese Wonton Soup with Shrimp Dumplings, and Greek Souvlaki with Tzatziki.

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Cookbook Review: Open Faced

Open Faced

Open-faced sandwiches in all of their chef-driven, cutting edge interpretations are the ne plus ultra of casual-chic comfort food. They are having a moment, and that moment is not going to be over any time soon, if ever.

Open Faced crosses international borders to bring fresh, creative flavours to your toasted breakfast, brunch, lunch, or dinner.

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Book Review: Israel Eats

I must begin with a confession. I adored/obsessed over this cookbook so much that I hesitated to write about it. You know that feeling when you encounter something or someone so great that you are left to fall silent? I felt a bit unworthy. Thankfully, I moved past my insecurities and decided that it was more important to introduce my readers to the brilliance of this book.

Equal parts revelatory memoir, insightful travel guide, expedient cookbook, and sumptuous coffee table book, Israel Eats is an eye-opening experience of Israel’s food culture today.

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