Hi Reader, This sour cream peach pie recipe came to me through a brand partnership years ago. It was a peaches-and-cream tart that I was asked to share. The original recipe is long gone (on both my site and the brand's site), but the recipe itself never left my kitchen. Over time, I started adding nutmeg and cinnamon to the custard because the combination reminded me of one of my favourite doughnuts: the old-fashioned sour cream. That warm flavour of the spices pairs so nicely with sweet,...

Hi Reader, Today I'm following up on last week's basil pesto recipe. I wanted to share one of my favourite ways to use it: my pesto pasta salad with feta. I was inspired by a version I had at a cafe in Orillia, Ontario (years ago), and I've been making my own ever since. It's loaded with sun-dried tomatoes, marinated artichoke hearts, olives, and feta, and it tastes even better the next day, which makes it great for meal prep. The pesto recipe I shared last week makes just enough for this...

Hi Reader, I learned to make pesto in a Northern Italian cooking course I took as part of my Culinary Arts certificate at George Brown College. The instructor mentioned that while pine nuts are traditional, walnuts and cashews work just as well, which turned out to be very useful information. Pine nuts have gotten really expensive over the years. At Costco right now, 1 kg costs $47.99, but walnut pieces from the same brand are only $16 for the same amount. So I adapted my basil pesto recipe...