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There’s something special about making your morning latte at home — not only do you save money, but you also get to experiment with flavours you’ll never find in a café. This week, I’ve been playing with a bright and refreshing take on the classic matcha latte by using a homemade fruit syrup. Both blueberry and haskap berries work beautifully here, adding a subtle sweetness and gorgeous colour to your cup.

Discover the best tomato varieties for every use, from sandwiches and salads to sauces, roasting, and snacking. Use our visual guide to find your perfect tomato match, featuring heirloom, paste, beefsteak, and cherry types.

After a long winter, spotting those vibrant green shoots of wild leeks (also known as ramps) pushing up through the forest floor is pure magic, a true sign of spring. Their bold, garlicky flavour brings fresh energy to the kitchen, and for many of us, cooking with them feels like reconnecting with the land itself.

But with that joy comes responsibility. Let’s celebrate the gift of wild foods — with gratitude, restraint, and care for the future.

With holiday meals and gatherings approaching, I wanted to share a reminder that it is actually SO EASY to make your own cranberry sauce rather than buying the canned cranberry jelly from the store. And it tastes so much better! 

If you have access to fresh or frozen wild blueberries, you have to try this recipe for homemade blueberry preserves, made with wild blueberries, and spiced with vanilla and cardamom. This adds warmth and complexity to your traditional wild blueberry jam, a flavour of home for many of us in the north.