Serve alongside: Sweet-and-Sour Chops
- Portion size 4 servings
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon Italian herb seasoning
- 1 clove of garlic
- 3 plum tomatoes
- 1 lb green bean trimmed
- 1 pinch pepper
Serve alongside: Sweet-and-Sour Chops
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.
French Toast Mug | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
Want your French toast express-style? Skip the frying pan for this decadent, sweet treat that's ready in less than 10 minutes. With the addition of a few pantry staples (see variations, below), you can make this basic version extra sweet or salty.
In bowl, whisk together egg, milk and vanilla. Add bread; mix well. Spoon mixture into microwaveable mug or bowl. Microwave on high, in 30-second intervals, until set, 1 to 2 minutes. Serve warm drizzled with maple syrup.
Change it up: Try these variations for an extra hit of sweetness or a salty spin.
Whisk 1 tbsp marmalade into egg mixture; continue with recipe as directed.
Whisk 1 tbsp chocolate hazelnut spread and 1/4 tsp sea salt into egg mixture; continue with recipe as directed.
Cinnamon-Raisin Sticky Bun
Whisk 1/8 tsp cinnamon and 1 tbsp raisins into egg mixture; continue with recipe as directed.
Best Maple Butter Tarts
Make your own delectable custardy tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.
The Ultimate Clam Chowder Image by: Jodi Pudge
The secret to making this dish ultimately delicious is simple: Leave the cans on the shelf and use only fresh East Coast clams. For an even more spectacular chowder, serve it in bread bowls you make by hollowing out small round loaves or extra-large crusty hamburger buns.
Scrub clams; discard any clams that do not close when tapped. In Dutch oven or large heavy-bottomed saucepan, bring clams and 1 cup water to boil over high heat. Reduce heat to medium, cover and cook until clams have opened, about 10 minutes.
Discard any clams that do not open. Using slotted spoon, remove remaining clams to bowl. Set aside.
Strain cooking liquid through cheesecloth-lined fine-mesh sieve into bowl; pour into liquid measure. Add enough water to yield 3 1/2 cups. Set aside.
Remove meat from all but 8 of the clams to cutting board; coarsely chop meat. Refrigerate chopped clam meat and remaining clams until ready to use.
In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring often, until crisp, about 10 minutes. Using slotted spoon, remove bacon to bowl; set aside.
Reserving 2 tbsp fat, drain. Return reserved fat to Dutch oven. Add butter; melt over medium heat. Cook shallots and celery, stirring occasionally, until softened, about 8 minutes. Add garlic, thyme and bay leaf; cook, stirring frequently, until fragrant, about 1 minute. Sprinkle with flour; cook, stirring frequently, for 1 minute.
Gradually whisk in reserved cooking liquid. Stir in potatoes and pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are fork-tender, about 20 minutes.
Discard thyme and bay leaf. Stir in sherry, lemon juice and Worcestershire sauce; bring to simmer. Cook, stirring occasionally, for 5 minutes. Stir in cream, chopped clam meat and bacon; cook until heated through, about 3 minutes. Stir in chives and parsley.
Ladle chowder into serving bowls; top with reserved clams.
Tip from The Test Kitchen: If any clams remain closed after the 10 minutes of cooking, remove the open ones to a bowl. Continue to cook the remaining clams, covered, for an additional two minutes, then give them a stir. If they still don't open, discard them.
A hollowed-out roll with a thick, sturdy crust makes a great edible bowl!