“The recipe uses fresh lemon pieces instead of a dry seasoning blend, which lends a bright citrus punch of lemon flavour.” — Andrea Buckett

The post Lemon-pepper Shrimp Rolls appeared first on House & Home.

“Fresh, crisp snap pea salsa on warm grilled chicken creates a remarkable textural and temperature contrast that’s both unexpected and completely addictive.” — Andrea Buckett

The post Maple-dijon Chicken Thighs with Snap Pea Salsa appeared first on House & Home.

Flank steak works great for this recipe, says chef Andrea Buckett, since it falls somewhere between a marinating and grilling steak.

The post Steak Fajitas with Chimichurri Avocados appeared first on House & Home.

“To avoid a gray-black latke, fry your latkes immediately after shaping. Lemon juice, citric acid, or onion juice help but alter the final taste. If you want to prep the potatoes in advance, grate, cook, dry, freeze, and strain them before using.” — Alexandre Cohen

The post Latkes With Roasted Applesauce appeared first on House & Home.

“Hearty and earthy mushrooms are seasoned well and seared until caramelized and golden,” says chef TV host Eden Grinshpan of this mushroom shawarma recipe from her cookbook Tahini Baby. It includes nine different topping options (see the cookbook for details!), and the mushrooms are seasoned with coriander, cumin, paprika, harissa, shawarma spice and tumeric before being seared and served in a pita, laffa, or with rice.

The post Ultimate Shroom Shawarma appeared first on House & Home.

“This is the perfect do-ahead recipe that you simply finish on the grill. The sauce is super tangy, slightly spicy and has a subtle bitter bite,” says chef Bill Clark. Get his tasty and surprisingly easy-to-make barbecued ribs recipe below.

The post Twice-cooked Ribs appeared first on House & Home.

“Keftedes is a special childhood comfort food that I absolutely loved and looked forward to,” says Irene Matys. “My mama would make a double batch weekly, and any leftovers would make it into our school lunches. My brother and I would always sneak a few before they even made it to the table for lunch or dinner. And when our school friends would stay for meals, they would always ask if keftedes were on the menu.”

The post Keftedes (Cypriot Meatballs) appeared first on House & Home.

“The fat from the fish balances perfectly with the briny brightness from the lemon and olives,” says culinary influencer and model Maryah Ananda. Get her fresh and herby grilled salmon recipe below.

The post Herby Olive Grilled Salmon appeared first on House & Home.

This gnocchi dish that our reader calls “amazing” comes from Fernando Cruz of 1 Hotel Toronto!

Q: I had the most amazing gnocchi at 1 Kitchen Toronto recently. The sauce was incredible! Could you get the recipe for me? — KAREN, Toronto

A: Fernando’s bright green roasted poblano pepper sauce sets his 1K Gnocchi apart from the traditional Italian dish. “The gnocchi is soft and savoury, and the sauce has an earthy richness,” says Fernando. Wild mushrooms and charred corn add hits of fresh Ontario flavour. Get the delicious spring gnocchi recipe below.

The post Ask A Chef: How To Make A Fresh and Earthy Gnocchi That’s Perfect For Spring appeared first on House & Home.

“Hachis parmentier, a staple in French cuisine, usually features minced duck meat. However, this vegetarian version with lentils and eggplant surpasses it, in my opinion. It’s a versatile and convenient dish, which is ideal for prepping meals for the week ahead.” — Géraldine Leverd

The post Vegetarian Lentil and Eggplant Parmentier appeared first on House & Home.