Cook this: Strawberry ricotta cakes from Honey & Co. at Home — National Post

Our cookbook of the week is Honey & Co.: At Home – Middle Eastern recipes from our kitchen by Sarit Packer and Itamar Srulovich, the award-winning chef-owners of two restaurants and a deli in London, England. Tomorrow, we’ll feature an interview with its authors. Read More via Cook this: Strawberry ricotta cakes from Honey & Co. … Continue reading Cook this: Strawberry ricotta cakes from Honey & Co. at Home — National Post

Cook this: Soft cheese salad with blackberries, mint and nibs from Cocoa — National Post

Our cookbook of the week is Cocoa by award-winning food writer Sue Quinn. Tomorrow, we’ll feature an interview with its author. To try another recipe from the book, check out: Malted chocolate fudge sauce, and salted honey, pear and chocolate tarte tatin. Intensely chocolatey with a satisfying crunch, cacao nibs deserve more culinary attention. In Cocoa, Sue Quinn highlights their versatility in both … Continue reading Cook this: Soft cheese salad with blackberries, mint and nibs from Cocoa — National Post

Cook this: Seared duck breast with brown sugar–vinegar cabbage, roasted potatoes and herb salad from Ruffage — National Post

Our cookbook of the week is Ruffage by chef, writer and former farmer Abra Berens. Over the next three days, we’ll feature more recipes from the book and an interview with its author. Ribboned and caramelized red cabbage is the centrepiece if Abra Berens’s comforting main dish. Using a quick, high-heat cooking method on the cruciferous vegetable … Continue reading Cook this: Seared duck breast with brown sugar–vinegar cabbage, roasted potatoes and herb salad from Ruffage — National Post

Cook this: Leek and pancetta tart from Bake the Seasons — National Post

Our cookbook of the week is Bake the Seasons by Marcella DiLonardo, creator of the blog Hey Modest Marce. Tomorrow, we’ll feature an interview with its author. Mild and sweet, leeks are at their best in the spring. Here, Marcella DiLonardopartners them with pancetta in a savoury tart perfect for Mother’s Day brunch. “The pancetta was … Continue reading Cook this: Leek and pancetta tart from Bake the Seasons — National Post