“You can roll the boiled bagels in sesame, poppy, sunflower, pumpkin or flax seeds, or a mix of your liking! You can also use premixed everything seasoning — just check that the garlic and onion aren’t already toasted; otherwise, they may burn in the oven.” — Matthew James Duffy

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“It wasn’t until I started dating my husband that I began to understand what legit oats should be like,” says Raegan Steinberg. She’s part of the husband-and-wife team behind Montreal’s famous Arthurs Nosh Bar and co-author of Arthurs: Home of the Nosh. “I’m more of a crunchy-crispy girl myself — but now I can at least appreciate them. We added oats to the Arthurs menu when the almond milk craze was going strong.” 

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“Delicious, nutritious goodness—there is nothing more comforting in the morning than a bowl of oatmeal. Start your day off right with this quinoa carrot oatmeal bursting with beautifully caramelized pears, toasted nuts, coconut, and warm spices. You can even serve this oatmeal for dessert—it’s that good!”

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“Babka is made with a rich brioche dough and usually filled with layers of fudgy chocolate or cinnamon. There is an infinite number of variations, from sweet fillings to savoury flavours like goat cheese, bacon, and caramelized onions. While we do love those versions, our ultimate favourite is this babka packed with sweet cherries and toasted walnuts. We pick the cherries from our one and only cherry tree next to our garden. It always gives us just enough fruit to make a batch of jam to make this recipe.”

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Perfect for the holidays, a lazy morning or a special brunch, get recipes from Chuck Hughes, Alison Roman, Yotam Ottolenghi and more.

See H&H’s best brunch recipes below!

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“Montreal-style bagels are moist and chewy on the inside with a crispy, pretzel type shell, a touch of honey and a salty finish.”

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Q: When we go to Vancouver’s Granville Island on the weekend, we always get the fresh Blueberry Bread from Terra Breads — it’s just divine. Could you get the recipe? — BRIGITTA, Delta, B.C.

A: Mary (pictured) was inspired by a Tuscan grape focaccia she ate years ago, where the grapes burst in the oven to form a natural jam on the top. She decided to try the idea with blueberries. “It’s a soft, chewy bread that’s lightly sweetened and packed with berries while white chocolate melts and caramelizes in pockets inside the dough,” says Mary. The final dusting of icing sugar ties it all together.

The post Ask A Chef: Terra Breads’ Mary Mackay Shares Her Blueberry Bread Recipe appeared first on House & Home.

“Use a lot of olive oil, way more rosemary than you think you should and a ton of black pepper to create flapjacks that have a crunchy, crusty exterior with a creamy interior.” – Chris Nuttal-Smith

The post Creamy, Crunchy, Chickpea Flapjacks Cacio e Pepe–Style appeared first on House & Home.

Perfect with a cup of tea, these buttery-soft scones are a treat worth indulging in. Don’t forget the strawberry jam and clotted cream!

The post Signature Raisin Scones: Fairmont Empress, Victoria appeared first on House & Home.

“This stir-fried tomato and egg dish was common on our dinner table, or for a quick lunch. During the beginning of the pandemic, I was seeking comfort foods from my childhood and shared this dish on Instagram. It warmed my heart how many messages I received from others whose families also used to make this dish. Every family has their own version—this is the one from my childhood.” —Carmen Cheng, Calgary-based food writer

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