Sunny days call for refreshing sips, the Bea Arthur does the trick.
by Eat North
source: Ampersand Distilling Co.
No fresh fruit on hand, but want a fruity drink? Try this jam-infused cocktail.
source: Eau Claire Distillery
Try your hand at the preserve that started it all for The Preservatory
source: The Preservatory
This South Indian curry dish is perfect for dinner on a summer night
source: Coconut Lagoon
A classic and comforting Japanese dish that's good any day
This Iranian take on a fennel salad is perfect for summer
source: Bottom of the Pot
This luscious ravioli will undoubtedly have you going back for seconds
source: The Dirty Apron
Sip this fun drink, inspired by country rockers Nice Horse, all summer long
source: Nice Horse
Here's a simple Sunday baking project that'll impress even yourself
source: Little Island Bake Shop cookbook
Embrace asparagus season with this easy dish
source: Mission Hill Winery
Here's an easy salad recipe that is perfect for a picnic over the long weekend, weather permitting.
source: Alaina Yvon-Moreau (adapted)
One of Canada's top bake shops shares its signature recipe for decadent chocolate cookies
source: Duchess Bake Shop
This sparking cocktail is perfect for weekend brunch or sipping on a sunny back deck
source: Empress Gin
A year-round salad that's as good with grilled meats at summer barbecues as it is as with winter dishes.
source: Gather: A Dirty Apron Cookbook
Want a healthy breakfast and dessert in one?
source: The Sobo Cookbook
Making pizza at home is easier and faster than you think
source: Jess Emin for Think Turkey
Chef Joe Thottungal provides a south Indian take on this classic north Indian gluten-free comfort food
source: Coconut Lagoon: Recipes from a South Indian Kitchen
Confetti cake from pastry chef Noel Singh at The Teahouse
source: The Teahouse
Xiao Wang's recipe for a lighter version of the dish
source: Think Turkey
It might sound unusual, but trust us, dill pickle soup is no joke!
source: Dan Clapson
A classic springtime treat from award-winning pastry chef Steven Hodge
source: Temper Chocolate and Pastry