Use the medium-coarse side of a box grater or a zester to coarsely shred the orange rind.
For the real Greek experience, you first pick out the fish from the iced ones on display in any taverna worth its lemons. Then it's whisked away for grilling and comes back to the table, where an accomplished waiter bones it – a formidable task if you're not an expert, especially when diners are awaiting their portions. Our filleted fish is easier on the cook, and since getting fish from the Mediterranean is chancy across Canada, we're recommending pickerel. Other fish can be just as tasty, so choose whatever's freshest.
Tapas refers to a variety of bite-size Spanish appetizers traditionally served with sherry or cocktails. These veal-and-pork meatballs are flavoured with oil-cured olives and served in a delicately spicy tomato sauce. To save time, use 3 tbsp prepared black olive tapenade instead of pitting your own olives. Avoid canned pitted olives, because they don't have as much flavour as oil-cured olives or tapenade.
A simple fresh salsa brings grilled pork chops to life. This dish pairs nicely with Herbed Israeli Couscous, but feel free to serve it with your favourite grain or potato, or a mess of grilled vegetables.
Chops are quick to cook and work best with just simple preparation.
Preserved Lemons give this dish its unique, mellow flavour that is just not obtainable from fresh lemons. You can find preserved lemons in Middle Eastern stores or make our quick recipe.
The fragrant spices of North African cuisine come to life in this Moroccan-style tagine, which features sweet-tasting cinnamon. You'll find jarred preserved lemons in specialty grocery stores and the international section of many supermarkets.
This showstopping dessert will wow your crowd with both its looks and its taste. The combination of moist cakes, mascarpone icing and orange cream is a match made in heaven.
A few pantry staples and just 10 minutes of cooking gives you a pasta dish that is sure to become a weeknight favourite.
