Food

Made with ingredients that get tastier with time.

Enjoy them on their own, or pair them with soup or salad.

Travelling in Rome made me fall in love with burrata, especially when it’s dressed simply with good olive oil and a bit of salt and pepper. I like adding roasted vine-ripened tomatoes and placing it all on a thick slice of crusty sourdough. Perfect for lunch under the sun.—Diala Canelo

I love a good open-faced sandwich for lunch or dinner, and this mushroom tartine is by far one of my favourites. It’s simple to make, but the flavour of all the mushrooms together is so complex and rich. Adding the creamy ricotta makes it a great appetizer as well—double or triple the recipe and cut into finger-food portions.—Diala Canelo

Bonus: They’re all vegetarian!