Food and Drink

Tomatoes, basil and fresh cheese are stuffed in a deluxe sandwich with tapenade, salad greens and balsamic glaze.

Circassian chicken is an elevated form of chicken salad that ditches the classic mayonnaise in favour of a rich and creamy garlic and walnut sauce. Serve with warm pita bread, sliced radishes and pickles on the side.

Olives, tomato and feta accent a summery salad good for lunch or dinner.

Restaurant critics appear to have the best job in journalism, enjoying meals a few nights a week on someone else’s dime. But New York Times restaurant critic Pete Wells had painted a more complicated picture.

Two flavours of ice cream are layered in a graham cracker crumb crust and topped with fresh berries, whipped cream and homemade chocolate syrup.

Tacos al pastor is a dish from Mexico with Levantine roots stemming from the 19th century when Lebanese immigrants arrived, bringing their tradition of vertical spits for roasting lamb shawarma.

Grilled salmon fillets are topped with an easy-to-make drizzle with lemon juice, mustard and maple syrup. Serve them with a potato, pea and arugula salad.

Here are four sauces to add sizzle to your grilling: arugula chimichurri, chipotle honey mustard, madras curry ketchup, and cola barbecue sauce.

Tagliata, a sliced steak dish that gets its name from the Italian word tagliare, meaning “to cut,” is the inspiration for this steak salad in which the meat is perfectly seasoned with a simple dry rub of salt, pepper and ground fennel.

Noodles are tossed with sesame oil and topped with a mix of vegetables and peanuts and served with a sweet and sour Thai sweet chili dressing.