Kristie Pryor 
Confession: there hasn’t been a single day in recent memory I haven’t eaten peanut butter in some form. A spoon straight from the jar. On crackers. A sandwich, if I’m feeling civilized. But the holy grail of peanut butter delivery for me? Cookies. Specifically, this Peanut Butter Chunker Cookies Recipe — the one that started … Read more
Growing up, my mum absolutely refused to buy pop tarts. She called them “cardboard with frosting” and wouldn’t even let them past the pantry door. As a stubborn kid who just wanted to eat the same lunchroom snacks as everyone else, this felt like a personal injustice. So she did what mums do — she … Read more
There’s a specific Vancouver morning every spring when the rain finally breaks, the cherry blossoms go full-bloom overnight, and the rhubarb in my garden throws up these gorgeous pink-tipped stalks like it’s been waiting all year for the spotlight. That’s the morning I make these muffins. Every single time. This Spiced Banana Rhubarb Muffins recipe delivers tender, … Read more
If there’s one farmers’ market bundle I cradle home like a newborn, it’s a tied-up bunch of bright pink rhubarb. After baking with it for over a decade, my favourite way to use it isn’t strawberry-rhubarb pie — it’s this rhubarb-banana crumble recipe. The bananas caramelize into toffee while the rhubarb stays tangy under a buttery … Read more
If you’ve ever stood at the stove dodging grease splatters just to end up with bacon that’s burnt at the edges and floppy in the middle — I’m right there with you. After years of weekend brunches and feeding hungry holiday crowds, I gave up the skillet for good. The oven wins. Every. Single. Time. … Read more
There are two kinds of baked chicken wings in this world: the soggy, pale, sad ones — and the kind that crackle when you bite into them and somehow stay juicy underneath. After making these almost weekly through every football season since I started this kitchen, I can tell you the difference between them is … Read more
Ever pull a batch of cookies from the oven only to find pale, puffy discs that spread barely an inch? Or cut into a cake expecting a fluffy cloud and getting a dense brick instead? I have been there, and the culprit was almost always the same thing: using the wrong leavener. Understanding the difference … Read more