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Moist, sweet and lemony cupcakes — topped with a buttery, lemon-flavoured icing and pretty edible flowers — are an easy spring treat.

One beloved French cake is so easy that it is often the first recipe children are taught. And the main ingredient’s container is as crucial as the ingredient itself.

Cubed lamb replaces beef in this rich, flavourful version of the classic French stew boeuf bourguignon.

What better ingredient for a spring holiday meal than a seasonal food favorite like asparagus? It's at the top of my can’t-wait-for-spring vegetable list. Asparagus can be steamed, boiled, stir-fried, roasted, baked, grilled, or broiled.

Chef Eric Akis shares his recipe for mini Italian-style frittata, an omelette-like creation that in this case is rich with mushrooms, vegetables, ham and cheese.

From May to August each year, the turbulent waters between Sicily and Calabria erupt with fishermen searching for what’s known as the king of the strait, swordfish.

Lettuce prices are likely to rise next month and could stay high into the summer, agriculture experts say, as flooding in a key California farming area becomes the latest example of extreme weather’s effect on the food chain.

The recipe stars fresh, in-season B.C. halibut fillets baked in a hot oven and topped with a rich and tangy sauce featuring lemon, mustard and cream.

The arrival of spring means summer entertaining season isn’t far behind, which is an excellent excuse for a home bartending refresher.

This is a flavourful, easy-to-make soup rich with fresh ginger, spices and coconut milk, made easier by using bagged baby carrots to cut down on chopping.