In Morocco, tagines, or stews, are cooked in a special pottery dish called a tagine slaoui, which has a conical lid that helps capture the steam to produce moist stews in thick sauces. You can use a large Dutch oven or saucepan for similar results. Serve this stew with couscous or warmed flatbreads.
Save time, effort and cleanup by using frozen mixed seafood. But feel free to substitute fresh seafood. Use an equal weight of a mix of seafood such as squid, octopus, mussels and clams.
Grated onion and tomato juice provide moisture for extra-lean beef in this selection from Canadian Living's June issue story, "Our Very Best Burgers." Mustard and capers give it real zing. For anchovy lovers, mash in two anchovy fillets, rinsed to remove excess salt. Top with Fresh Tomato and Onion Relish.
Take your pick of nine delicious, easy-to-make party delights in our "Fantastic Finger Foods" collection in the January 2007 issue of Canadian Living magazine -- also featuring a helpful cocktail party planner.
To soak dried fruit in rum quickly, microwave with rum on medium-high for 1 to 2 minutes or until hot. Let cool until room temperature, 1 hour.
This delightful corn-kernel-and-cornmeal cake is an adaptation of one served for breakfast on the Toucan, an Amazon riverboat. The cook, Francisca Martins Pimental, shared the recipe with Elizabeth Baird, our food & nutrition editor.
Our December 2004 issue story, "A Showcase Christmas Dinner," lets you in on some Test Kitchen secrets. Perfect gravy comes from good stock and a few tricks to keep it lump-free.