Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson

A spicy, citrusy take on bruschetta.

This vegan take on Korean bibimbap is packed with crunchy veggies like bean sprouts, carrots, and kimchi.

Who says you need to bake Brie in an oven? Try this campfire recipe, which heats up Brie in a cast-iron skillet with toasted pecans and a bit of brown sugar.

Homemade harissa — a zesty North African chili paste — is the key to these ribeye-steak skewers.