All posts by Bessie McDonald-Gussack

Bessie McDonald-Gussack is a Toronto based recipe developer and writer who absolutely lives for food and has always been interested in cooking, baking, food trends, restaurants and of course, eating. After having worked in the baking industry, Kraft Foods and interning in the test kitchens of Chatelaine and Canadian Living magazines, Bessie decided to go solo, working as a freelance recipe developer and culinary consultant. She’s created hundreds of recipes from the savoury to the sweet and all delicious combos in-between.

What’s in Season? Your Guide to Canadian Fruits and Vegetables

Crisp lettuce and juicy tomatoes in your favourite salad. A ripe peach fresh from the farmstand. Sweet, earthy leeks in a creamy soup. Is your mouth watering yet? As Canadians, we have a plethora of seasonal produce at our fingertips throughout the year and knowing what and when to buy seasonally empowers home cooks with the best local flavours possible. Whether you are looking to shop local or support Canadian farmers across the country,  make food shopping a breeze all year round with our Canadian seasonal produce guide covering January to December.  Grab your tote bags and get shopping – bounty awaits!

What’s in Season in  Winter

The dead of winter brings the blahs for most of us. Winter fare, however, can be quite inspiring. Think warm soups and stews, gorgeous roasts with luscious mashed or roasted potatoes, sweet potatoes, squash and rutabagas. Fry onion rings and add sauteed garlic to everything. Braise cabbage or roll it around meat and rice filling for cabbage roll perfection. Dream even bigger with a moist, cream cheese frosted carrot or parsnip cake (yes, parsnip cake!) or rich, dark and dreamy chocolate beet cake. With dishes like these, winter won’t seem long enough!

potatoes-white-red-in-basket

What’s in Season in December

Pears, Brussels Sprouts, Rutabagas, Turnips, Beets, Carrots, Cabbage, Red Onions, Garlic, Leeks, Potatoes, Squash, Sweet Potatoes, Pears

What’s in Season in January

Rutabagas, Turnips, Beets, Carrots, Cabbage, Red Onions, Garlic, Leeks, Potatoes, Squash, Sweet Potatoes

Related: The Best Ingredients to Cook With in Canada This Winter (Plus Recipes)

What’s in Season in February

Rutabagas, Turnips, Beets, Carrots, Cabbage, Red Onions, Garlic, Leeks, Potatoes, Squash, Sweet Potatoes

What’s in Season in March

Rutabagas, Turnips, Beets, Carrots, Cabbage, Red Onions, Garlic, Leeks, Potatoes, Squash, Sweet Potatoes

What’s in Season in Spring

As the seasons change, so does the fresh produce. Asparagus arrives in April in British Columbia, May in the rest of the country, continuing into July towards the East Coast — along with fiddleheads, radishes, spinach and later peas, beans, cauliflower and broccoli. We begin to see fresh lettuce and radicchio, along with celery and fennel in British Columbia, following in July in the rest of Canada. Fruit also begins with outdoor rhubarb, as well as strawberries and cherries in May, continuing into July. Make the most of these months with light pastas, simple salads, pies, tarts and where weather allows — a little grilling.

asparagus-cooked-sauce

What’s in Season in April

Asparagus, Radishes, Fiddleheads, Spinach, Fava Beans,  Rhubarb, Peppers (greenhouse), Tomatoes (greenhouse)

What’s in Season in May

Asparagus, Radishes, Fiddleheads, Spinach, Rhubarb, Kale, Salad Greens, Morel Mushrooms, Arugula, Swiss Chard, Green Onions, Peas, Cherries

Related: Our Fave Spring Dishes That Celebrate Seasonal Vegetables

What’s in Season in June

Asparagus, Radishes, Spinach, Rhubarb, Kale, Salad Greens, Arugula, Beets, Lettuce, Green Onions, Gooseberries, Saskatoon Berries, Strawberries, Broccoli, Celery, Swiss Chard, Garlic (Fresh), Peas, Summer Squash, Tomatoes, Turnips, Zucchini, Fennel, Cherries

What’s in Season in Summer

As summer hits, things kick into high gear with seemingly unending produce options. Stone fruits like peaches, plums, apricots and later nectarines burst onto the scene, tending towards an earlier arrival in British Columbia, soon ripening across the country and finally arriving in the Atlantic provinces in September. Berries also arrive this time of year, making it the perfect opportunity for crumbles, preserves and general good eating. Melons are now in full bloom, begging to be soaked in summery sangrias, wrapped in prosciutto and added to salads. And early pears and apples make their way onto the scene in late August, rounding out fruit season. Vegetables like homegrown corn, peppers, tomatoes, zucchini and rapini are now in their prime. It’s also the start of leek and eggplant season in August.

fresh-strawberries-in-a-basket

What’s in Season in July

Gooseberries, Saskatoon Berries, Strawberries, Raspberries, Currants, Cherries, Blackberries, Apricots, Nectarines, Green Beans, Broccoli, Carrots, Cauliflower,  Celery, Swiss Chard, Cucumber, Garlic (Fresh), Leeks,  Lettuce, Green Onions, Peas, Peppers, Potatoes (New), Radishes, Rhubarb, Salad Greens, Spinach, Summer Squash, Tomatoes, Turnips,  Zucchini, Beets, Peaches, Watermelon, Kale

Related: Summer Weeknight Dinners Ready in a Snap

What’s in Season in August

Raspberries, Currants, Cherries, Blackberries, Apricots, Apples, Crab Apples, Blueberries, Gooseberries, Melons, Nectarines, Pears, Plums, Prunes, Strawberries, Artichokes, Green Beans, Broccoli, Cabbage, Carrots, Cauliflower,  Celery, Swiss Chard,  Corn, Cucumber, Garlic (Fresh),  Leeks,  Lettuce, Green Onions, Parsnips,  Peppers,  Potatoes (New), Radishes, Rhubarb, Rutabagas,  Salad Greens, Shallots, Spinach, Summer Squash, Tomatoes, Turnips,  Zucchini, Beets, Eggplants, Grapes,  Peaches, Watermelon, Kale, Pears

What’s in Season in Fall

We end our big season on a high note with pumpkin, leeks, eggplant, Brussels sprouts, cranberries, crabapples and the continuation from August of muskmelon and grapes. We begin to crave in-season apples and pears — and as cool weather approaches, so does the need for warmer dishes. Back indoors, get set for roasting, holiday feasting and all of the apple desserts.

fall-apples-on-a-cutting-board

What’s in Season in September

Cranberries, Apples, Crab Apples, Blueberries, Grapes, Melons, Pears, Plums, Prunes, Artichokes, Green Beans, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower,  Celery, Swiss Chard, Corn, Cucumber, Garlic (Fresh), Leeks,  Lettuce, Green Onions, Onions, Parsnips, Peppers, Potatoes (New), Pumpkin, Radishes, Rutabagas, Salad Greens, Spinach, Tomatoes, Turnips,  Zucchini, Beets, Eggplants, Nectarines, Watermelon, Kale

What’s in Season in October

Cranberries, Apples, Crab Apples, Pears, Quince, Artichokes, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower,  Celery, Swiss Chard, Corn, Garlic (Fresh),  Leeks,  Lettuce, Green Onions, Onions, Parsnips,  Peppers, Potatoes, Pumpkin, Radishes, Rutabagas, Salad Greens, Spinach, Turnips, Beets, Eggplants, Kale

Related: Our Most Popular Fall Recipes on Pinterest

What’s in Season in November

Cranberries, Pears, Quince, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower,  Leeks, Onions, Parsnips, Potatoes, Pumpkin, Radishes, Rutabagas, Turnips, Apples, Beets

What’s in Season in Canada Year-Round

Don’t forget about options available regardless of the season. Take mushrooms, for instance, which are grown year-round and across the country. In addition, many greenhouse farms are using methods that help cut down on waste and reuse water, soil and energy, producing year-round. Cucumbers, peppers, tomatoes and lettuce are excellent greenhouse-bought options in winter when local outdoor choices have dwindled so you can enjoy a taste of summer, whatever the weather.

mushrooms-crimini

Published May 5, 2018, Updated April 7, 2021

Photos courtesy of Getty Images

How to Make Bruschetta in 15 Minutes (Plus the Best Bruschetta Bar for Nights Inside)

Nothing says staying indoors quite like a delightful seasonal spread bursting with fresh ingredients. We absolutely love to use the best of the season, and one summer and early fall favourite is tomatoes. Fresh, juicy and perfectly ripe at the end of summer, we’re always looking for ways to make them a star. Our new favourite is to assemble a quick and easy bruschetta bar when spending time inside with loved ones (because we’re desperate to switch things up these days!).  With a few simple ingredients, you can showcase the bright, herbaceous flavours of this beloved app and present an impressive spread in just a few minutes.

How to Make Bruschetta (And the Best Bruschetta Bar!)

bruschetta-bar-spread

Related: From Homemade Bread to Pickles, 20 Recipes to Master While Indoors

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:
4 tomatoes, seeded and diced or 12 cocktail tomatoes, diced
1/2 cup Vidalia onion, minced
1 clove garlic, grated
3 Tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
3/4 cup labneh or Greek yogurt
3/4 cup ricotta
3/4 cup hummus
1/2 cup chopped, toasted walnuts
1/2 cup chopped parsley
1/2 cup chopped basil
1/2 cup shaved Parmesan
1/4 cup toasted pine nuts
1 Tbsp za’atar
1 baguette, cut into 1/2-inch slices
Olive oil

bruschetta bar assembled

Related: Ranking Canadian Retailers Offering Grocery Delivery Right Now, by Price

Directions:
1. In a medium bowl combine tomatoes, onion, garlic, olive oil, salt and pepper.
2. Place labneh, ricotta, hummus, walnuts, parsley, basil, parmesan and pine nuts into small bowls and place on platter.
3. Sprinkle labneh with za’atar and drizzle with olive oil. Sprinkle ricotta with herbs, if desired.
4. Assemble all items on a platter and serve with plates for guests to assemble their appetizers.

Looking for more easy peasy recipes? Trust us: these snack plates are the easy dinner option you need this week!

These Coconut Shrimp Tacos are Cheaper Than Taking a Vacation

Looking for a simple, bright and sunny dish to cast away your winter blues? Look no further! These flavour-packed tacos are the key. Fresh and flavourful charred pineapple salsa, zesty pickled cabbage, tender, crispy coconut shrimp and zesty lime crema come together to make for a new 30-minute dinner favourite.

Tropical Pineapple Coconut Shrimp Tacos

Prep/Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 12 tacos

Ingredients:
1 cup water
1 cup rice vinegar
1 Tbsp sugar
1 tsp salt, divided
2 cups finely sliced red cabbage
4 slices pineapple, about ½ inch thick
1 jalapeno
2 rings red onion, about ½ inch thick
½ cup cilantro leaves and tender stems, chopped
2 limes, divided
1 cup sour cream
1 tsp agave syrup or honey
450g medium shrimp, thawed, peeled and deveined
½ cup flour
¼ tsp pepper
2 eggs, beaten
1 cup shredded, unsweetened coconut
¾ cup panko breadcrumbs
12 small flour tortillas

Directions:

1. Bring water, vinegar, sugar and ½ tsp salt to a boil in a medium saucepan. Add cabbage and boil for 2 minutes. Remove from heat, cover and set aside for 10 minutes. Drain and set aside to cool.

2. Heat a cast-iron skillet over medium-high heat. Cook pineapple, jalapeno and onion in batches until charred and tender, about 4 to 6 minutes, flipping halfway. Set aside to cool slightly. Once cooled, remove pineapple rind and chop the fruit and vegetables (use the seeds of the jalapeno if you want heat, discard if you want a milder salsa). Toss with the juice of one lime and cilantro.

3. Stir together the sour cream, juice of remaining lime, agave syrup or honey and 1 tsp zest in a small bowl.

4. Place flour and eggs into separate medium sized bowls. Stir remaining ½ tsp salt and pepper into eggs. Stir together coconut and panko in another medium bowl.

5. Dredge shrimp in flour, then egg mixture followed by coconut mixture. Heat enough oil to generously coat the bottom of a non-stick skillet over medium heat. Fry shrimp in batches until golden brown, about 3 to 4 minutes, turning halfway and replenishing oil, if needed between batches. Set aside on a cooling rack-lined baking sheet.

6. To warm tortillas, heat a cast-iron skillet over medium-high. Add tortillas in batches, cooking until browned on both sides, about 1 to 2 minutes, turning halfway. Wrap in a clean kitchen towel to keep warm while cooking remaining tortillas.

7. Spread tortillas with lime crema, topped with pickled cabbage, shrimp and pineapple salsa.

For a vegan alternative, whip up these coconut-crusted cauliflower tacos. For a post-meal treat, stick with the tropical theme and make one of our sunniest dessert recipes.  You can also add this reliable dinner staple to your arsenal of healthy Mexican recipes.

This Jalapeño Popper Dip Will Be Your New Favourite Super Bowl Appetizer

Everything you love in a jalapeño popper is whirred into a cheesy, party-perfect dip. Spicy jalapeños, crispy bacon, cream cheese and a crunchy topping come together for a delicious, ultra-indulgent dip. Serve this up with veggies and tortilla chips at your next party for a crowd-pleasing riff on the new-classic appetizer.

Related: Score a Touchdown with These Vegetarian Finger Foods

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Serves: 8 to 10

Ingredients:
6 strips bacon
2 (250 g) pkgs cream cheese, softened
1 cup mayonnaise
1 cup shredded Cheddar cheese
4 jalapeños, seeded and finely diced
3 green onions, minced
1/2 cup panko breadcrumbs
Sliced veggies or tortilla chips for serving

Directions:
1. Preheat oven to 350ºF.
2. In a large skillet over medium heat, cook bacon, turning occasionally, until crispy, about 10 min. Remove bacon to a paper-towel lined plate and reserve 2 Tbsp bacon grease in a medium heat-safe bowl. Once bacon is cool, chop or crumble into pieces.
3. In a large bowl, mix cream cheese until smooth. Gradually mix in mayonnaise until fully combined. To cream cheese and mayonnaise, add Cheddar, jalapenos, green onions and bacon pieces and mix to combine. Spread cream cheese mixture evenly into a 9-inch round ovenproof dish.
4. Stir panko into reserved bacon grease and sprinkle over cream cheese mixture. Bake for 35 to 40 minutes, until bubbling at the sides. Serve warm with tortilla chips or veggies for dipping.

Make-Ahead: You can make this dip ahead of time (without the panko topping, and prior to baking) and store covered in the refrigerator for up to 2 days. Warm refrigerated bacon renderings in the microwave until liquefied and stir in panko. Sprinkle cream cheese mixture with panko mixture and bake, adding 5 minutes to the cooking time (40 to 45 minutes instead of 35 to 40 minutes).

Nothing gets a crowd going like a good app, so here are 35 last-minute party appetizers that are beyond easy.

cheeseball bites

Cheese Ball Bites Are the Ultimate Make-Ahead Party Appetizer

Your favourite party-perfect appetizer made mini! A simply adorable starter for the holiday season, these mini cheese balls are easy to put together and can be rolled in a variety of delicious ingredients. Serve with fresh bread for spreading, and you’re set for festive entertaining. No time? Make your gathering even easier by preparing and rolling the cheese ball bites (without coatings) up to two days ahead (wrap and refrigerate). When guests arrive, roll in your desired coatings, then dive right in.

Mini Cheese Ball Bites

Mini Cheese Ball Bites

Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 24

Mini Cheese Ball Bites

Ingredients:

Cheese Ball Bites
1-½ cups shredded Cheddar cheese
1 brick (250g) cream cheese, softened
2 green onions, minced
1 tsp paprika
⅛ tsp cayenne pepper

Coating
3 Tbsp chopped, toasted walnuts
3 Tbsp chopped dried cranberries
3 Tbsp chopped crispy fried onions
3 Tbsp minced chives
3 Tbsp (3 strips) cooked, crumbled bacon
3 Tbsp roasted sunflower seeds

Serving
Sliced fresh baguette
Crostini
Crackers

Directions:

Cheese Ball Bites
In a large bowl, stir together cheddar cheese, cream cheese, green onions, paprika and cayenne pepper. Form mixture into 24, 1 Tbsp balls (tip: dampen hands with a little water if mixture is sticking).

Mini Cheese Ball Bites

Coating
Roll 4 balls into walnuts, pressing lightly to adhere, and place on a serving platter. Repeat with remaining balls and coatings (4 balls per 3 Tbsp of topping).

Mini Cheese Ball Bites

Serving
Serve finished cheese ball bites with fresh baguette, crostini or crackers.

Add these mini cheese ball bites to an epic Canadian cheese platter at your next holiday gathering. You can also try these 25-minute everything bagel smoked sausage rolls, along with our best last-minute party appetizers that are beyond easy.

The Best Way to Cook with Wine This Season: Chorizo al Vino Tinto

Take a trip to Spain without leaving your kitchen with this simple, comforting dish that boasts bold flavours. Whether served as an accompaniment to other tapas or on its own as a companion to a lovely bottle of vino, this dish is sure to impress. It’s the perfect way to cook with red wine, as it showcases the depth and character of the fermented grapes. Try it tonight!

Chorizo al Vino Tinto

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Serves: 4 to 8

Ingredients:

3 Tbsp extra-virgin olive oil, divided
2 garlic cloves, 1 thinly sliced, 1 cut in half
2-4 cured chorizo sausages
2 cups dry Spanish red wine, such as Tempranillo
1 Tbsp chopped parsley
1 demi baguette, cut into ½-inch thick slices on a slight bias

Directions:

1. Heat 1 Tbsp oil in a small, non-stick skillet over medium heat. Add garlic and cook, stirring often, until softened, about 2 minutes.

2. Pierce each sausage a few times with a fork and add to pan along with wine; bring to a simmer.

3. Cover and cook for 20 minutes, flipping sausage halfway. Remove from heat and let stand covered for 5 minutes. This will infuse the sausages with flavour.

4. Remove sausages from pan and cut into ½-inch thick slices. Pour wine into a heat-proof bowl or measuring cup and set aside.

5. Return sausages to pan over medium-high and cook until browned on both sides, about 4 minutes. Reduce heat to medium and add reserved wine; cook until slightly reduced, about 5 minutes.

6. Meanwhile, position an oven rack 6-inches from top of oven and heat broiler to high. Place baguette slices on a rimmed baking sheet and brush both sides with remaining 2 Tbsp olive oil. Place in oven and broil until golden, 1-2 minutes per side, checking often.

7. Once toasted, rub with cut side of remaining garlic clove.

8. Remove sausages and wine sauce to a serving dish and sprinkle with parsley. Serve with toasted bread.

Here, we’ve rounded up 50 creative ways to cook with sausage for dinner, plus our coziest fall comfort food recipes.

These Comforting Fried Mashed Potato Balls Make Leftovers the Star

Who doesn’t love creamy mashed potatoes at Thanksgiving? A classic favourite, this delicious side dish is usually one that leaves you with leftovers to repurpose. Instead of simply reheating them (not recommended), get creative in the kitchen with this ultra-tasty and easy appetizer idea that’s great for entertaining. Use whatever cheese and fun add-ins you have in your fridge to change up the flavours and suit your mood!

Mashed Potato Croquettes

Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 18 balls (approx.)

Ingredients:

2 cups leftover mashed potatoes
¾ cup shredded old cheddar cheese
3 strips bacon, cooked and crumbled
1 cup panko breadcrumbs
½ tsp salt, divided
½ cup sour cream
2 Tbsp chopped chives
¼ tsp pepper
Oil, for frying

Directions:

1. Stir together mashed potatoes, cheese and bacon in a medium bowl. Portion into 1-inch balls.
2. Mix panko with ¼ tsp salt in a small bowl. Roll potato balls in panko mixture, pressing lightly to adhere.

3. Heat 1-1/2 -inches oil in a medium, heavy bottomed saucepan to 350°F. Line a rimmed baking sheet with a cooling rack. Fry potato balls in batches of 4 or 5 until golden. Set aside, and continue frying remaining batches.
4. Stir sour cream with chives, remaining salt and pepper in a small bowl. Serve with warm croquettes.

Don’t stop reimagining your leftovers there! Here are 12 turkey soup and stew recipes, plus tips on how long you can actually eat your Thanksgiving leftovers. Also, this braised turkey sandwich is worthy of becoming a new holiday tradition.

Spaghetti Puttanesca with Cauliflower is the Vegetarian Pasta to Beat

Spaghetti alla puttanesca is a classic Italian pasta dish that’s packed with the salty, umami flavours of capers, olives, tomatoes, Parmesan cheese and fresh herbs. For this spin on a staple, we add dimension with golden, lightly crispy roasted cauliflower and the sweetness of roasted tomatoes, making for a filling, delicious vegetarian main that’s simple, hearty and healthy. Enjoy!

Cauliflower Puttanesca

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 4 to 6

Ingredients:

4 cups (2 pints) halved cherry tomatoes
1 small cauliflower, cut into florets (about 4 cups)
¼ cup olive oil, divided
1 Tbsp balsamic vinegar
½ tsp salt
½ tsp pepper, divided
450g long pasta, such as spaghetti, bucatini or linguini
1 small onion, diced
3 cloves garlic, minced
3 tbsp tomato paste
¼ cup kalamata olives, chopped
2 Tbsp capers, drained and rinsed
½ cup chopped parsley
½ cup torn basil
½ cup shaved Parmesan

Directions:

1. Preheat oven to 450°F.
2. Place tomatoes on one half of a rimmed baking sheet, and the cauliflower on the other.
3. Whisk together 3 Tbsp oil, vinegar, salt and ¼ tsp pepper in a small bowl. Drizzle over vegetables; stir to coat (keeping the veggies separate will allow the cauliflower to crisp up when cooking despite the juicy tomatoes). Roast until cauliflower is golden and tender, about 25 minutes.

4. Cook pasta according to package directions in a large pot of generously salted water. Reserve ½ cup pasta water. Drain and set aside.
5. Heat remaining oil in a large skillet over medium heat. Add onion and garlic and cook until tender, about 6 to 8 minutes.
6. Add tomato paste and cook for 1 minute. Add cauliflower, tomatoes (and any juice), olives, capers, parsley, remaining pepper, pasta and pasta water; toss to coat.
7. Serve sprinkled with fresh basil and parmesan.

Craving more veg-friendly dinner ideas?  We’ve culled our 50 all-time best vegetarian recipes and 20 satisfying vegetarian casseroles.

Rutabaga & Sweet Potato Casserole is the Vegetarian Comfort Food to Beat

What is a rutabaga, you ask? The bulbous root vegetable is similar to a turnip, with a sweeter and milder flavour, making it an excellent partner for sweet potatoes. Rutabagas also pack a nutritional punch, rich in vitamin C, fibre and potassium. That brings us to this oh-so-comforting casserole recipe that’s frankly a cold-weather must.

Cutting the rutabagas a bit thinner than the sweet potatoes accounts for their longer cooking time and ensures the veggies cook evenly, resulting in a tender, earthy and creamy side that’s a great accompaniment to a sumptuous roast, roast chicken or fish dish. Fall flavours come together in all their glory. Are you ready for it?

Rutabaga and Sweet Potato Casserole

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Servings: 8 to 10

Ingredients:

⅓ cup butter, cut into small cubes
⅓ cup flour
1 Tbsp fresh thyme leaves
1-½ tsp salt
1 tsp pepper
3 cups whole milk
2 medium sweet potatoes, peeled and sliced (about ¼-inch thick)
1 small onion, thinly sliced (about ⅛-inch thick)
1 small rutabaga, peeled and thinly sliced (about ⅛-inch thick)

Directions:

1. Heat oven to 375°F. Grease a 2L baking dish with butter.
2. Melt butter over medium heat in a non-stick skillet. Add flour, thyme, salt and pepper and whisk constantly for 1 minute. Pour in milk in three additions, whisking until thickened each time. Remove from heat.

3. Lay about half the sweet potatoes in an even layer into prepared dish. Top evenly with half the onion.

4. Pour and spread ⅓ of milk mixture over the vegetables. Layer with rutabaga and remaining onion, followed by another ⅓ of milk mixture. Top with remaining sweet potato and milk mixture, spreading to cover.

5. Bake until top is golden and vegetables are tender when pierced with a paring knife, about 60 to 70 minutes, covering with foil if top is browning too quickly.
6. Let stand 10 minutes before serving.

Looking for more creative ways to cook with root veggies? Here are 50 hearty recipes you’ll devour, plus 60 must-try casserole dishes for easy weeknights.

Carrot Cake and Cheesecake Combine Into One Glorious Dessert

Moist carrot cake topped with rich cream cheese icing is one of life’s sweetest delights. Cheesecake just happens to be another. Here, we’ve created a super fun and easy dessert recipe that combines the two classic cakes. Squares of creamy cheesecake atop tender, spiced carrot cake will have you reaching for another taste – because when you’re offered two desserts in one, second helpings are encouraged.

Carrot Cake Cheesecake Squares

Prep Time: 20 minutes
Bake Time: 40 minutes
Total Time: 1 hour (plus cooling time)
Servings: 16 squares

Ingredients:
1 cup flour
1 tsp baking powder
¾ tsp cinnamon
¾ tsp ground ginger
¼ tsp allspice
¼ tsp baking soda
½ tsp salt, divided
4 eggs, divided, room temperature
½ cup packed brown sugar
½ cup canola oil
1 cup grated carrots
2 tsp vanilla, divided
2 bricks (250 g each) cream cheese, room temperature
⅔ cup granulated sugar
⅓ cup sour cream, room temperature

Directions:
1. Heat oven to 350°F. Spray an 8-inch baking pan with cooking spray. Line with parchment so the paper comes up an inch above pan edges. Set aside.
2. Whisk together flour, baking powder, cinnamon, ginger, allspice, baking soda and ¼ tsp salt in a small bowl.
3. Whisk together two eggs and brown sugar in a large bowl. Add oil and whisk to combine. Stir in flour mixture until combined. Stir in carrots and 1 tsp vanilla. Spread mixture into prepared pan. Set aside.
4. Beat together cream cheese and granulated sugar in a large bowl with a hand mixer on high until well combined and fluffy, scraping down bowl occasionally. Add remaining eggs, one at a time, on low speed, scraping bowl between additions. Stir in sour cream along with remaining salt and vanilla.

5. Pour mixture gently over carrot mixture, spreading evenly to edges of pan. Bake for 35 to 40 minutes, until the centre jiggles slightly when gently shaken.
6. Turn oven off and prop door ajar with a wooden spoon for 1 hour. 7. Remove pan to a wire rack to cool completely, about 1 hour.
8. Refrigerate at least 2 hours. Lift from pan by parchment edges and cut into squares to serve.
9. Tip: If you like your carrot cake with some crunch or tender sweetness, add a half cup of chopped walnuts or raisins with the carrots to add another dimension of taste and texture.

For more show-stopping dessert creations, learn to make this Spectacular Spring Carrot Cupcake Bouquet along with this Rhubarb Raspberry Cheesecake For Your Easter Table.

5 Genius Ways to Use Cornbread Mix (Hint: Buttermilk Pancakes)

It’s always best to have a few easy-peasy dishes in your recipe arsenal to rely on in a pinch. One product we can’t get enough of is cornbread mix. Classic cornbread is oh-so-delicious and perfect to accompany fried chicken, macaroni and cheese or your favourite chili recipe, but with a couple of flourishes, you can whip up a myriad of creative and easy dishes that will have you using this convenient product all the time!

1. Jalapeno and Bacon Cornbread Muffins

This simple recipe involves using the mix as you normally would, and adding one diced jalapeno (keep in the seeds if you want extra spice) and ½ cup (about 6 slices) of cooked, crumbled bacon. Portion into 12 lined muffin cups and bake at 375°F until golden, about 20 minutes. For a cute decoration, top each muffin with a thin slice of jalapeno before baking.

Read More: 45 Totally Awesome Ways to Use a Muffin Tin

2. Maple Pecan Cornbread Cake

A surefire winner, this simple skillet cake can be made by adding 1/2 cup maple syrup and 1 cup chopped pecans to the mix and pouring into a well-buttered cast iron skillet. Bake at 350°F until a cake tester inserted in the centre comes out clean, about 25 to 30 minutes. Once out of the oven, poke the top of the warm cake with a toothpick and brush with a bit more maple syrup. Kick it up a notch by serving warm with a scoop of maple pecan or vanilla ice cream.

3. Savoury Buttermilk Pancakes

This recipe is bound to become your new favourite savoury brunch dish. Make these pancakes by adding 1 cup buttermilk, 1/2 cup shredded old cheddar cheese, 1 egg, 2 Tbsp melted butter to 1 cup of mix along with 3 finely sliced green onions and 1/2 cup of thawed frozen corn kernels. Cook in batches in a non-stick skillet brushed with butter over medium-low until bubbles appear on surface; flip and continue to cook until golden on both sides, about 6 minutes.

Read More: 70 Pancake Recipes That Will Make You Drool

4. Mexican Spiced Cornbread

An exciting twist on regular cornbread, stir 2 Tbsp adobo and 3 chopped chipotle peppers into the batter along with ¼ cup finely chopped cilantro stems, 1 tsp each chili, garlic and onion powders and ½ tsp cumin. Bake as directed on the package until a cake tester inserted in the centre comes out clean.

5. Cornbread Crab Cakes

These delicious cakes will have you coming back for more! Mix together 2 cups crab meat with 2/3 cup cornbread mix, ¼ cup mayonnaise, 1 egg, 2 minced green onions, 2 Tbsp each minced parsley and cilantro, 1 tsp lemon zest and ½ tsp salt. Form into ¼ cup patties and fry in batches in a generously oiled non-stick skillet until golden on both sides, flipping halfway, about 4 to 6 minutes.

Looking for more life-changing cooking hacks? Here are 5 Ways to Fix Over-Salted Food, 5 Tasty Ways to Use Hummus (That Aren’t Dip!) and 5 Make-Ahead Chicken Marinades to Freeze Now.

A Heavenly Blueberry and Bacon Breakfast Casserole Made With Croissants

Blueberry pancakes with maple syrup and a healthy serving of bacon on the side has to be one of the most celebrated breakfasts of all time. When you find yourself with stale croissants, do yourself a favour before tossing them: make this super simple (and reliably delicious!) casserole dish that’s a riff on the quintessential breakfast. With maple syrup, wild blueberries and bacon, it ticks all the boxes of our favourite Canadian ingredients… and the buttery croissant base takes it to the next level. Your weekend brunch game just got a whole lot sweeter.

Blueberry, Maple and Bacon Croissant Casserole

Prep Time: 10 minutes
Bake Time: 50 minutes
Total Time: 1 hour
Serves: 6 to 8

Ingredients:
3 eggs
2 egg yolks
1-¼ cups milk
⅓ cup 35% cream
⅔ cup maple syrup, divided
2 tsp vanilla
½ tsp kosher salt, divided
8 cups lightly packed stale croissants, cubed or roughly torn into 1-inch pieces
6 slices bacon, cooked and crumbled
2-½ cups frozen wild blueberries, divided
1 Tbsp flour

Directions:
1. Heat oven to 350°F. Butter a 2L casserole dish; set aside.
2. Whisk together the eggs, egg yolks, milk, cream, ⅓ cup maple syrup, vanilla and ¼ tsp salt in a large bowl.
3. Add the croissant bread and bacon, and toss to combine.
4. Toss 1 cup blueberries with flour in a small bowl. Add it to the croissant mixture, tossing gently to combine.
5. Spoon into prepared casserole dish and bake until golden and set, about 45 to 50 minutes.  

6. Meanwhile, add remaining blueberries, maple syrup and salt to a medium saucepan over medium heat. Cook, stirring occasionally until thickened, about 10 minutes.
7. Drizzle the sweet, syrupy blueberry sauce over each individual casserole serving. Bon appétit!

Looking for more comforting breakfast inspiration? Here are 10 Must-Eat Canadian Breakfast Sandwiches and 25 Easy Breakfast Casserole Recipes.

antipasto-cups-on-cutting-board

Salami Antipasto Cups are Your New Favourite Make-Ahead Appetizers

Parties, parties and more parties rule this time of year. From ugly sweater get-togethers to cookie swaps to annual potlucks, your calendar seems to fill up quickly in this season of celebration. With party-going comes the need for fun and flavourful appetizers you can toss together with ease, no matter the occasion.

These cute little salami antipasto cups are a perfect holiday party date. Each savoury cup is packed with delicious and fresh flavours that are guaranteed to make you a favoured guest. The best part? You can use virtually any and all kinds of salami, fresh herbs, cheese and veggies you have on hand for a delicious array of flavour combinations. Plus, you can make these bites in advance, and use a muffin tin to safely transport to your party.

stuffed-salami-antipasto-cups

Salami Antipasto Cups Recipe

Prep Time: 15 minutes
Total Time: 40 minutes
Makes: 24 cups

Ingredients:
24 slices round salami
½ cup  mozzarella cheese, torn or cubed
½ cup artichoke hearts, chopped
⅓ cup cherry tomatoes, quartered
10 basil leaves, torn
2 Tbsp roasted red peppers, chopped
1 Tbsp olive oil
1 Tbsp balsamic vinegar

salami-cup-ingredients

Directions:
1. Heat oven to 375F. Line 24 mini muffin tins with salami. Fill each cup with a 1-inch loose tinfoil ball. Bake 12 to 15 minutes until crispy. Let cool completely.

2. Toss together remaining ingredients. Spoon into cooled cups.

Looking for more tasty ideas? Try these Holiday Party Appetizers Your Guests Will Love.

feature-image-gingerbread-cookie

These Chewy Gingerbread Eggnog Sandwich Cookies are a New Christmas Classic

Few flavours evoke the holiday season as well as spicy ginger cookies and creamy eggnog. For these soft, chewy and indulgent sandwich cookies, we combined these two beloved flavours to make one delectable treat. A perfect hostess gift or for your cookie exchange, they’ll even have Santa coming back for seconds!

cookies-cooling-and-filling

Chewy Ginger Eggnog Sandwich Cookie Recipe

Prep Time: 25 minutes
Total Time: 1 hr 25 minutes
Makes: 16 sandwich cookies

Ingredients:
Cookies
2-¼ cups flour
2 tsp ground ginger
1 tsp cinnamon
1 tsp baking soda
½ tsp cloves
¼ tsp salt
⅔ cup butter, softened
1 cup granulated sugar, divided
1 egg
⅓ cup molasses

Icing
½ cup butter, softened
½ tsp vanilla
½ tsp nutmeg
¼ tsp salt
2-¼ cups icing sugar
¼ cup eggnog

gingerbread-cookies-on-rack

Directions:
1. Heat oven to 350F. Line 3 rimmed baking sheets with parchment and set aside.

2. In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, cloves and salt.

3. In a large bowl, cream together butter and ¾ cup sugar with a hand mixer until lightened in colour and well combined, about 2 minutes. Add egg and mix to combine, scraping down sides of bowl. Add molasses and mix until well blended. Add flour mixture in two additions and mix until fully combined.

4. Place remaining sugar in a small bowl. Roll dough into generous tablespoon-sized balls and roll in sugar. Place on prepared sheets 2-inches apart and bake in batches until puffy and cracked on top, about 13 to 15 minutes. Cool for 3 minutes on sheets before transferring to a wire rack to cool completely.

5. For filling, beat together butter, vanilla, nutmeg and salt in a large bowl with a hand mixer on medium until combined. Decrease mixer speed to low and add icing sugar gradually until well combined. Gradually add eggnog and increase speed to high until light and fluffy, about 2 minutes.

6. Spoon icing into a piping bag fitted with a large round tip. Place 16 cookies upside-down and fill with a generous tablespoon of icing. Top with remaining cookies, pressing down lightly to adhere.

eggnog-gingerbread-sandwhich-cookies

Looking for more sweet inspiration? Try our Best Classic  Christmas Cookie Recipes.

Apple and brie roses holiday appetizer

Make These Beautiful Brie and Apple Cinnamon Rose Appetizers

These pretty little appetizers are as easy on the eyes as they are to eat. Tender apple and creamy Brie all wrapped up in a delectable crispy, buttery puff pastry cup with a cinnamon sugar swirl. These are sure to be a hit with your guests – and will make it onto your roster of simple and delicious appetizers for the holidays!

Brie and Apple Cinnamon Roses

Prep time: 15 minutes
Total time: 1 hour
Makes: 16

Ingredients:
½ cup brown sugar
2 tsp cinnamon
4 sheets (two 450 g packages) frozen puff pastry, thawed in refrigerator
1 egg, beaten
1 Granny Smith apple, very thinly sliced
400 g Brie cheese, thinly sliced

Directions:
1. Heat oven to 375°F. Spray two muffin tins with cooking spray (you’ll need 16 cups total).
2. Stir together brown sugar and cinnamon in a small bowl.
3. On a lightly floured surface, unroll one sheet of puff pastry (keep the other chilled). Cut into four 2½-inch wide strips. Egg wash ½-inch of one long end and one short end of each strip.
4. Place apple slices along the opposite long edge from the egg wash, extending slightly over the edge. Top with slices of Brie cheese. Sprinkle evenly with cinnamon sugar.
5. Starting at unwashed short side, roll dough, upwards. Press lightly to seal edge. Pinch bottom to seal and place into prepared tin. Egg wash the exposed pastry lightly. Repeat with remaining strips, sheets of pastry and ingredients.
6. Bake for 35 to 40 minutes until pastry is golden. Carefully remove pastries from tins immediately and place on wire cooking rack to cool 10 minutes before serving.

Love this recipe? Check out 10 more puff pastry holiday appetizer recipes.

pumpkin-seed-feature-image

The Best Pumpkin Seed Granola to Make When Pumpkin Carving

Roasted pumpkin seeds are a delicious way to turn your Jack O’Lantern innards into a tasty treat. But this crunchy and flavourful pumpkin seed granola takes your favourite season snack one step further. Crunchy nuts and seeds are mixed with cinnamon and maple syrup, then baked with oats and coconut make a sweet and simple granola you’ll want to eat by the handful. Finish off by stirring in dried cranberries and a little cayenne for subtle heat. Eat for breakfast or save for snacking as you wait for trick-or-treaters.

pumpkin-seed-granola-in-jar

Pumpkin Seed Granola Recipe

Prep Time: 5 minutes
Total Time: 1hr 5 minutes (includes 20 minutes cooling)
Makes: 4-1/2 cups

Ingredients:
1/4 cup maple syrup
3 Tbsp canola oil
2 Tbsp packed brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp cayenne pepper
1-1/2 cups rolled oats
1 cup raw pumpkin seeds (cleaned and dried if removed from carving pumpkin)
1/2 cup shaved coconut
1/2 cup chopped pecans
1/2 cup sunflower seeds
1/2 cup dried cranberries

pumpkin-seed-granola-recipe

Directions:
1. Heat oven to 300°F. Line a rimmed baking sheet with parchment.
2. In a medium bowl, whisk together maple syrup, oil, brown sugar, cinnamon, salt and cayenne.
3. In a large bowl, combine oats, pumpkin seeds, coconut, pecans and sunflower seeds. Pour oil mixture over and stir to combine.
4. Spoon mixture onto prepared sheet and bake until golden, stirring halfway about 35 to 40 minutes.
5. Cool completely and stir in cranberries.

pumpkin-granola-yogurt

Looking for more roast pumpkin seed recipes? Try these Tasty Ways to Use Pumpkin Seeds.

halloween-pretzels-3-ways

Make These Spooktacular Halloween Pretzels and Watch Them Disappear

Halloween is the time of year for sweet and salty treats and we’ve come up with some super fun recipes that transform pretzels into spooky and delicious Halloween party eats. On top of being easy to make, all the ingredients can be picked up at your grocery or bulk food store. Plus each of these adorable bites come together in minutes and are guaranteed to bring a smile to your face!

halloween-pretzel-party

Pretzel Ghosts Recipe

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 24 treats

Ingredients:
1 cup white chocolate molding wafers
24 small pretzel twists
½ cup dark chocolate molding wafers

Directions:
1. Line 1 large baking sheet with parchment paper.
2. Melt white chocolate wafers in a small heat-proof bowl over a small pot of gently simmering water. Dip each pretzel in chocolate and place on parchment sheet. Place in fridge to set for 10 minutes.
3. Melt dark chocolate wafers in a small heat-proof bowl set over a small pot of gently simmering water. Spoon chocolate into a pastry bag fitted with a writing tip.
4. Fill each opening in pretzels to create eyes and mouth.
5. Place in fridge to set, about 20 minutes.

spider-web-halloween-pretzels

Pretzel Cobwebs Recipe

Prep Time: 15 minutes
Total Time: 45 minutes
Makes: 12 treats

Ingredients:
1 cup white chocolate molding wafers
72 pretzel sticks
Halloween candy quins or sprinkles

Directions:
1. Line 2 large baking sheets with parchment paper.
2. Melt chocolate wafers in a small heat-proof bowl set over a small pot of gently simmering water. Spoon chocolate into a pastry bag fitted with a writing tip.
3. Dollop six dime-sized rounds of chocolate onto each prepared tray. Lay 6 pretzels in the centre so they touch the chocolate and radiate out. Dollop another circle of chocolate on centre. Working in a circular motion from the centre out draw web lines about a ¼-inch apart. Finish web design at edge of pretzels, repeating the circle three times to add strength to the web.
4. While chocolate is still wet, sprinkle edges and centre with candy quinns or sprinkles. Place in fridge to set, about 30 minutes.

cookie-and-pretzels-spiders

Pretzel Spiders Recipe

Prep Time: 15 minutes
Total Time: 45 minutes
Makes: 12 treats

Ingredients:
36 pretzel sticks
12 chocolate wafer sandwich cookies with double filling (such as Double Stuffed Oreos)
3/4 cup dark chocolate molding wafers
24 candy eyeballs

Directions:
1. Line 1 large baking sheet with parchment paper.
2. Break pretzels in half and stick three into each side of the cookie about ¼-inch apart to resemble legs.
3. Melt chocolate in a heat-proof bowl set over a small pot of gently simmering water. Spoon a quarter-sized dollop onto cookies, spreading to edge. While still wet, press candy eyeballs into chocolate.
4. Place in fridge to set, about 30 minutes.

Looking for more spooky recipes? Try our Zombie-Approved Recipes for your next Halloween party.

An Easy, No-Bake Pumpkin Trifle That’s Right at Home on Your Thanksgiving Table

This lovely layered dessert is complete with all of the spice and flavours of pumpkin pie, minus the hard work of rolling, crimping and baking. Layers of rum-soaked ladyfingers, spice-infused pumpkin, sweetened whipped cream, crunchy toasted walnuts and white chocolate come together for delicious flavours and perfect textures. Simple to toss together for the everyday but special-occasion-worthy, this showstopper pumpkin dessert is a spectacular recipe to make for Thanksgiving.

This dessert doesn’t stop at the end of pumpkin season. It can easily be made into a springtime treat by folding ½ cup lemon curd into the whipped cream in place of 1½ cups pumpkin puree; and omitting the cinnamon, ginger, nutmeg, and allspice. Add 1 cup raspberries or blueberries (or a mix) to each layer instead of 1½ walnuts, and you’ve got an entirely new dessert!

Pumpkin Trifle

Pumpkin Pie Trifle Recipe

Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Serves: 12 to 16

Ingredients:
1 L 35% heavy whipping cream
⅔ cup icing sugar
2 tsp vanilla extract
1½ cups pure pumpkin puree (not pumpkin pie filling)
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp allspice
2 (150 g) pkgs ladyfinger cookies
3 Tbsp rum
1½ cups chopped toasted walnuts
1½ cups shaved or grated white chocolate

Directions:
1. In a large bowl with a hand mixer, beat cream until it holds soft peaks. Slowly add icing sugar and continue to beat until stiff peaks form. Using a rubber spatula, fold in vanilla. Transfer 3 cups of whipped cream mixture into a separate large bowl and fold in pumpkin puree, cinnamon, ginger, nutmeg and allspice. Reserve pumpkin cream mixture and plain whipped cream mixture.

Trifle prebuild

2. In a 9-inch trifle dish, arrange one-third of the ladyfingers on the bottom of dish and brush with 1 tbsp of rum. Layer with about a third of the reserved pumpkin cream mixture, ½ cup (one-third) of the walnuts, one-third of the plain whipped cream mixture and ½ cup (one-third) of the white chocolate shavings. Repeat this process twice, finishing with chocolate shavings. Cover with plastic wrap and chill for at least one 1 hour before serving.

Love to layer? There are more seasonal trifle recipes right this way.

Melon Frosé Sangria is Made for Warm Summer Nights

Summer nights are made for sangria. Fresh summer fruit, chilled wine and a little bubbly make the ever-popular summer sipper. Yet, you can easily take this drink for classic to epic with the help of your freezer and blender. Trade your red wine for rosé and combined with juicy, ruby-red watermelon, cantaloupe and herbaceous elderflower liqueur. The result is a cool summer frozé that will be a hit at your next summer barbecue or dinner party. Learn how to make this easy summer cocktail with our simple 4-ingredient recipe.

melon-froze

Melon Frosé Sangria Recipe

Prep Time: 10 minutes
Total Time: 4 hrs 40 min
Makes: 6 cups

Ingredients:
1 bottle rosé wine
1-½ cups chopped watermelon, plus more for garnish
1-½ cups chopped cantaloupe, plus more for garnish
3-4 ounces elderflower liqueur

rose-frozen

Directions:
1. Pour wine into a 13×9-inch baking dish or pan. Cover and freeze for 3-½ hours.

2. Blend watermelon, cantaloupe and liqueur until fully pureed. Scrape wine into blender and blend until smooth. Return to freezer and chill until thickened and slushy in consistency, about 1 hour. Serve immediately, garnished with skewered chunks of watermelon and cantaloupe.

melon-in-blender

Looking for more sweet summer drinks? Try these 30 Summery Sangrias.

5 Budget-Friendly Cuts of Beef and How to Cook Them

As grocery prices mount, it’s a bonus to find cheaper alternatives, especially when it comes to meat. One area where you can save big and find some great new favourites is by seeking out inexpensive cuts of beef, a typically higher-priced protein. These new cuts of beef are as delectable and easy to cook as some of your old standbys, but far more affordable. Before you head to the butcher this week, take note of what to ask for and how to cook it with this handy guide.

chuck-steak-in-pan

7-Bone Steak or Chuck Steak

Often thought of as the ground meat in a good burger, chuck steak is akin to a rib steak in its fattiness and makes an excellent, cheaper alternative cut. If prepared correctly, it provides the perfect balance of marbling and highly flavourful meat. Because it contains bones, you’ll also benefit from the richness they impart.

How to Cook: Best marinated to tenderize, this steak yields greatest results when grilled over high temperature just to medium-rare doneness – overcooking will lead to a chewy, dry steak.

Bavette Steak

Also called a flap steak, this cut comes from the bottom of the sirloin. This inexpensive option boasts major flavour and benefits from being marinated and scored as you would a flank steak.

How to Cook: After grilling it should be seared at a high heat for a short time and rested before slicing against the grain. A perfect cut for a steak salad, sandwiches or tacos.

Petite Filet with Wasabi CreamGet the recipe for The Pioneer Woman’s Petite Filet with Wasabi Cream.

Shoulder Tender or Petit Tender

The consequence of being difficult to cut from the animal, the shoulder tender is an underused piece of beef. Similar to filet mignon and pork tenderloin, only more flavourful, it’s a very tender cut of beef weighing about 8 to 12 oz. Like pork tenderloin, it occasionally has a silverskin that can be easily cut away.

How to Cook: Try it seared and finished in the oven, cut into medallions and grilled or cut into strips for a fast stir-fry. It’s best cooked no further than medium to maintain tenderness.

Merlot Steak

Perfect for grilling, broiling and stir-frying, the merlot cut is known for its flavour, but is also a lean steak, making it one that needs proper attention to avoid dryness and toughening.

How to Cook: It’s recommended to cook this cut over high heat for only a few minutes per side, which helps maintain flavour and tenderness. Like the shoulder tender, keep this steak below medium doneness.

oyster-steak-with-chrimp

Oyster Steak

The oyster steak’s higher fat content and exposure to air means bigger, beefier taste. It’s called oyster steak because this cut’s interesting fat pattern looks a bit like an oyster shell.

How to Cook: Deeply flavourful, this little 6 oz gem is another steak benefiting from higher temperature for a shorter period of time, about 3 minutes per side.

Get ready for barbecue season with our essential tips for grilling any cut of steak perfectly.