Sure to be a big hit with kids, these great big meatballs have fabulous flavour and taste even better the next day. You might want to make a double batch and freeze half for later.
For fall-off-the-bone ribs, we start with a dry rub, then cook the rack low and slow and finish with a no-cook barbecue sauce. This is our new classic, soon to become your go-to recipe.
To get that rich, dark sauce, it's best to brown the meat before braising. The process takes a little time, but it layers in the flavour. Adding cocoa powder enriches the dish, too.
This biscuit-topped pulled pork from the oven is one of our cosiest comfort food recipes. Enjoy with salad on the side for a complete meal.
Rich and sumptuous, this simple slow cooker dish becomes a superstar any day of the week. We wouldn’t blame you if you indulged in a second helping. It’s that good.
Mini quiches are easier to serve than one big quiche, and they make for an elegant presentation at your holiday brunch. Prep them the night before, then pop them into the oven to reheat in the morning.
This casserole is great for entertaining friends and family. It can be made with any combination of seafood, such as scallops, crab or lobster. Serve with green beans and an endive salad.
As the winter darkness spills into day, the kitchen brightens with cold-weather favourites. But lest you think this means fiddling with pastry, read on for a pie with a new twist — an ever-so-easy scrunched-up phyllo topping. Chicken Pot Pie has never been more delicious.
Toasted whole wheat matzo gives this stuffing wonderful flavour and texture. If you have schmaltz (rendered chicken fat) on hand, substitute it for the oil in the stuffing for added flavour.
Spring rolls are always a big hit at parties, but they are usually deep-fried and high in fat. Baking spring rolls after brushing them with a touch of oil eliminates the need to deep-fry them, without sacrificing that lovely crispy exterior. You can find the wrappers in the freezer section of many grocery stores. Thaw according to package directions before using. Sambal oelek is widely available, but any hot pepper sauce will do.
