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At our house, the BBQ isn’t a summer luxury; it’s a year-round workhorse. It sits just outside the kitchen on the deck, and it gets used whether it’s 35°C or snowing sideways. But let me be clear, just because we use the BBQ year-round does NOT mean that I am a grilling expert by any stretch of the imagination. I’m not one of those people who’s curing their own brisket or smoking ribs for hours. I will eat at anyone's house who does grill like this, but that's just not me. 

There’s something magical about cooking with kids. This spring, why not turn your kitchen into a mini adventure?

Here is the recipe for what we are calling the Tropical Balsamic Breeze

Here’s the thing—paprika is lowkey a game-changer. It’s not just for looks. It can be smoky, sweet, bold, or spicy, depending on what king.