Gluten Free

Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of “meh,” but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.

Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It’s like learning to ride a bicycle—once you’ve mas­tered the technique, it’ll be with you for life. Be sure to come prepared, armed with a whisk and some extra patience. It’s really all about whisking continuously as you slowly stream the oil into the egg yolks, little by little, letting the yolks take in every drop of oil. Slow and steady wins the race—this exquisite, delec­table, over-the-top-awesome race.

Grilled or sautéed, these Vietnamese ground beef–stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.

Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.

These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk every time you pass by, so by all means double the recipe if you want, just to make sure there's enough for folding into the ice cream later on.

Breakfast loaves are so great for grabbing on-the-go, and this deliciously sweet loaf is a firm favourite of mine in the morning. ‘Bread’ just got very interesting!

This gorgeous summer salad contains all the elements of a balanced meal—meat, starch, and veggies.

Wilt mustard greens in seconds by tossing with a warm dressing made from the pork’s pan drippings.

Spread it on toast, stir into pasta, or slather on grilled meats for the springiest meal ever.

The rich and zesty pan sauce is what makes this simple, seasonal supper something you’ll want to eat again and again.

Sauté peas and asparagus in the drippings from a New York strip in this quick-and-easy one-pan dinner.

No need to struggle slicing unruly butternut squash. Roast it whole first, then tear or cut it into portions and sear in a big skillet to caramelize.

A big soup spoon is the way to go for oil basting.

File under: Breakfast for dinner.

To make these soft-boiled eggs, you don't have to wait for them to come to room temperature. Go ahead and cook them straight out of the fridge.

Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.