simple
Sylo Nozra & Goldchain Sweeten Up Your Summer with “Simple”
The Torontonian singer and producer team up for a sweet summer track
The US Air Force Wants Cheap, Disposable Killer Drones
The LCAA would be a fraction of the cost of current military drones and be able to go on more dangerous missions than manned aircraft.
Shocking Woven Tapestries Expose Sex, Violence, and Death in America
Erin M. Riley’s new exhibition threads a fascinating look at the modern world.
Autumn Is the Best Time to Make These Super Simple Roasted Potatoes
It doesn’t get easier than this and the return on investment is pretty great.
How-To: Make Lentil Bolognese with Emma Cardarelli
Montreal chef Emma Cardarelli from Nora Gray shows us how to make her staple vegetarian-friendly dish: lentil Bolognese with polenta.
How-To: Make Chicken Milanese with Craig Harding
Toronto chef Craig Harding shows us how to make his take on a classic Italian dish: hazelnut-crusted chicken milanese.
Beer Can Chicken Is the Most Delicious Way to Be Super American
There is perhaps nothing more American—be you a pious pastor or a polyamorous anarchist—than tending a hot grill in summer. It's time to slide a can of cheap domestic (U-S-A!) brew into your bird.
Tommy's Margarita Recipe
Agave syrup is a very natural choice for margaritas, as opposed to using simple syrup made from cane sugar. When I started using it in 1985, little did I know that it would create a new gold standard in the world of tequila cocktails.
'Minecraft' Meets Mondrian in an Artful Puzzle Game
Who knew playing with colored blocks would be still be fun well into your 20s? Game designer Arya Bakhsheshi did.
Fresh Tuna Tostadas Taste Like Cowabunga
Smothered with a spicy chipotle mayo and sprinkled with dried leeks and creamy avocado, this fresh tuna dish's flavor magic will last long past the first day that the thermometer dips below 63 degrees.
You've Never Had Chicken and Rice Like This
A staple of food carts in Thailand, khao man gai literally translates as "chicken fat rice." That's literally all it is, and yet it has the power to pack exponential levels of flavor, like some kind of chicken-y thermal detonator.
Today’s Chefs Need to Step Away from the Garnish
The importance of dishes like Black Forest gateau, Beef Wellington, and quiche Lorraine is that their ingredient combinations are faultless—and yet modern chefs keep adding unnecessary flourishes.