- Portion size 4 servings
- Credits : Carolee Gross
- 1 link kielbasa
- 4 cups dry penne pasta
- 1/2 cup spinach
- 1 carrots finely scraped
- 1 jar Alfredo sauce
Classic Irish Soda Bread | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
Historically a poor man's staple because it needs only the most basic of ingredients, this must-have for any Irish supper is also a great introduction to bread-making for novice bakers—there's no fussing with yeast! Out of the oven, the top is super crispy and the soft inside tastes yummy slathered with butter.
In large bowl, whisk together flour, thyme, caraway seeds, sugar, baking soda and salt. Make well in centre; add buttermilk all at once.
Using hands, mix buttermilk into flour mixture to form soft sticky dough. Turn dough out onto lightly floured work surface. Lightly knead a few times to form smooth ball.
Place dough on parchment paper–lined or greased rimless baking sheet. Using sharp knife, cut large X in top of dough. Bake in 425°F oven until bottom is browned and loaf sounds hollow when tapped, about 35 minutes. Serve warm.
Tip from The Test Kitchen: You can substitute 2 cups whole wheat flour for half of the all-purpose flour for a toothsome texture and a fibre boost.
This hearty French stew (named after the earthenware pot that it's traditionally cooked in) normally takes hours to prepare. Using canned beans and chicken thighs (instead of the usual duck confit) allows you to get it on the table in just minutes!
The Ultimate Beef Stew image Image by: The Ultimate Beef Stew image
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Roasted Cabbage Wedges With Buffalo Sauce | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
Excess moisture in cabbage can cause it to burn during roasting. To prevent this, we've cured these cabbage wedges in salt for an hour before cooking to draw out any liquid.
Arrange cabbage on rimmed baking sheet; brush cabbage all over and between leaves with oil. Sprinkle with salt. Let stand for 1 hour.
Place cast-iron or ovenproof skillet in oven; heat to 450°F. Transfer cabbage to skillet; roast, gently turning once, until tender, about 30 minutes.
While cabbage is roasting, in blender, purée together 3 tbsp of the blue cheese, the yogurt, cayenne pepper sauce, buttermilk and sugar until smooth; drizzle over cabbage. Sprinkle with remaining blue cheese.