Few things are more satisfying than making an impressive dish that’s also deceivingly simple. That’s the case with this week’s recipe for honey hazelnut-crusted sockeye salmon, which sounds and looks fancy but is actually easy to pull off on a weeknight. Taken from Spencer and Rachel Greening's cookbook Gyetk, meaning ‘to feed the people’, the recipe is just one example of how food connects to people, culture and land.

And foodies, take note: For the fifth year in a row, the Michelin Guide has bestowed a few new restaurants in Toronto and the surrounding area with its coveted honours. Here’s a list of restaurants that made the cut.

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