Mixing beer and tomato juice is classic; some people call it a “soup.” This is an overlooked drink perfect for brunch, lunch, and hot summer afternoons. Molson brewing has been in the Old Port since 1786. It’s the beer we grew up on. It’s a beer for the tavern, Sundays, camping, and hockey. We love microbreweries, but a cold Molson Export, the Habs, and a hockey-arena smoked meat sandwich is the holy trinity. Serve in a tavern glass.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.