Cooking School
Beef and Mushroom Stew
Sep 6, 2016
Hearty beef stew is a cold-weather favourite. Use a well-marbled pot roast for the best flavour; the fat will melt while the beef cooks, which will help tenderize the meat.
Read MoreDressed in a classic array of herbs that you'll find in your pantry, this turkey is one that your family can enjoy for years to come. To add even more herb flavour, we've added fresh sage to the gravy, but feel free to omit it, if desired.
Read MoreHearty beef stew is a cold-weather favourite. Use a well-marbled pot roast for the best flavour; the fat will melt while the beef cooks, which will help tenderize the meat.
Read MoreWith a zap here and a zap there, these non-invasive treatments can turn back the clock.
Read MoreThis intensely rich dark chocolate cake is for grown-ups only (but you can find the recipe for our kid-friendly version, Spiced Chocolate Bundt Cake, below). We used Cabernet Sauvignon for its balance of deep fruity and black pepper flavours, but you can use whatever type of red you have on hand. A sprinkling of our Candied Sage gives the cake an extra-special finish.
Read MoreThese individually portioned gratins are ideal for serving a larger group. To prevent the stacks from falling over, make your slices as straight as you can. For the best results, use a mandoline.
Read MoreA drizzling of salty feta, tangy Greek yogurt and bright citrus gives loads of flavour to these sweet potato wedges. The almonds lend a satisfying crunch to the tender potatoes and creamy sauce, but feel free to omit them, if you prefer.
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