A plate of crispy fries is always universally loved – but what if you amped them up a bit? This week’s recipe for loaded fries with a makhani sauce looks both sophisticated and easy, and is packed with flavours. The buttery, creamy tomato sauce is drizzled over the spuds hot out of the oven, resulting in an irresistable snack or side dish. See full recipe.

Also this week, wine writer Christopher Waters takes stock of how the tariff war is playing out on local menus. He caught up with some Canadian restaurateurs who are pulling U.S.-made wines from their offerings. Says Chef Sebouh Yacoubian on his decision: “The more people started to appreciate us for who we are, the more their interest in those international wine selections diminished,” he says. Read more.

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