You can also use two 14-inch (35 cm) round pizza pans instead of the rectangular ones, but the yield will be smaller and shapes inconsistent.
The combination of sweet orange, savoury salmon and fresh herbs makes this pasta salad a tasty, healthful option. If you like, serve smaller portions as a side dish at your next gathering.
These super-moist cupcakes make a tasty canvas for a constellation-themed dessert. Mixing black and royal blue paste food colouring makes a deep navy icing that resembles the night sky. Add a little bit of each colour at a time until you reach your desired shade—it will take more food colouring than you may think, but the longer the icing sits, the darker it gets!
Executive chef John Cordeaux of The Fairmont Royal York Hotel in Toronto gets back to his British roots with this rich and traditional beef pie, enriched with Guinness and updated with notes of smoky bacon.
Diane Ward of Calgary likes to garnish with both a sprinkle and sprig of fresh thyme. A spinach salad is her preferred side dish.
This makes the highlight of an elegant spring brunch for Mother's Day, a birthday or graduation celebration.
For a family reunion or just a dinner with friends, a boneless prime rib is easy to cook on the rotisserie or on indirect heat. It's a snap to carve and serve, and, frankly, it's mighty impressive.
Creamy mushroom sauce elevates meat loaf to new heights. A double dose of mushrooms – dried in the loaf and fresh in the sauce – is a dream for mushroom lovers. We've used dried mixed mushrooms, but you can substitute whatever dried mushrooms you can find. Serve with mashed potatoes for a deliciously indulgent dinner.
The star of this meal is definitely the dressing. Made with protein-rich white miso, maple syrup and a little heat from punchy ginger, it has a light, yet full-bodied, flavour. Make a double batch to keep on hand—it's great on rice, noodles and nourish bowls (see tip, below), too.
