The Dish

How Madrina makes a mille feuille twist on a classic tapas snack

It's one hot patata

How Parallel, Toronto’s new temple to tahini, creates one seriously saucy Middle Eastern mash-up

It's name: Hammshuka

Introducing: The Dish’s Food Photo of the Week

Cheese craft: how to make Pangaea’s creamy chèvre at home

DIY Gourmet: how to make La Palette’s Platonic French onion soup