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Award-winning chef Thomas Boemer gave us some great grilling tips and fantastic recipes, including these Toasts with Grilled Chicken Livers and Peach Agrodolce. The chicken livers get a long marinade in buttermilk seasoned with salt, pepper, and fresh thyme, before being perfectly grilled.

Poutine, Montreal’s beloved snack and late-night drunk food, gets the pulled pork treatment here. You start by cooking oven fries that—easily enough—you get from the freezer case, then topping with cheese curds and a mound of pulled pork. Ladle gravy over the top, pop the whole thing back in the oven briefly, just enough to melt the cheese, and you and your guests are ready to scarf.

I could go on and on about how much I love olive trees. I even have olive trees growing in my yard — and that’s just the beginning of my obsession. So, it didn’t take much convincing for me to try making a dessert with olive oil, and citrus is a natural pairing. I like to serve this cake with plain whipped cream and basil leaves for garnish. Or simply dust the top with confectioners’ sugar and call it a day.

Lemon and herbs flavor this easy slow cooker poached salmon recipe adapted from the The Kitchen. Serve with Basic Aioli.

Meringue has been one of my favorite desserts since I was a child. I love its light, fluffy texture that melts in your mouth leaving a perfect sweet taste. Over the years, I have made meringue countless times and have perfected the technique to get that perfect peak and bright white color. Here I share my homemade meringue recipe, I hope you enjoy it as much as I do.

Cashew cream is one of my favorite recipes to have in the refrigerator. It is very versatile and can be used as a dairy alternative in various culinary preparations, which is ideal for me since I am a vegetarian. Besides being creamy and delicious, it is also very nutritious, rich in protein and healthy fats.

Steamed halibut fillets sit atop kale and potatoes in spicy lemon-thyme vinaigrette, in this healthy recipe adapted from Real Simple.

Food writer and cooking teacher Nadine Abensur introduced us to this superpunchy pestolike sauce from North Africa in her book The Cranks Bible: A Timeless Collection of Vegetarian Recipes. Chermoula is delicious with grilled fish and grilled or steamed vegetables, a secret flavor weapon for making healthy stuff taste great. Game plan: Chermoula is best right out of the food processor, but it will keep for up to 1 week in the fridge.

Mango lassis are commonly served at Indian restaurants, but their thick consistency and sweet flavor can be like drinking a milk shake with your meal. This savory and refreshing version of the yogurt drink from Chef Susan Feniger of Street restaurant in Los Angeles is flavored with fresh mint and cumin, and lightened by the addition of sparkling water. What to buy: Indian black salt, also known as kala namak, is a sulfurous-tasting salt used in Indian and Pakistani cuisine.

This easy recipe teaches how to make the best homemade zucchini muffins. Don't miss it!

This easy recipe teaches how to make the best homemade Swiss Meringue Buttercream, a preparation for cakes and desserts. Don't miss it!