Rice & Sausage-Stuffed Tomatoes
The last of summer's bounty, sun-ripened tomatoes are absolutely divine. With options for vegetarians and meat-eaters alike, this recipe is a surefire crowd-pleaser.
The last of summer's bounty, sun-ripened tomatoes are absolutely divine. With options for vegetarians and meat-eaters alike, this recipe is a surefire crowd-pleaser.
Dressed in a classic array of herbs that you'll find in your pantry, this turkey is one that your family can enjoy for years to come. To add even more herb flavour, we've added fresh sage to the gravy, but feel free to omit it, if desired.
November nights are meant for enjoying the rich flavours of a stew made from root veggies and tender beef and topped with an epic potato crust.
For crispier chicken skins, place the roasted legs on a single baking sheet and broil for a couple of minutes.
This fun twist on chicken tikka masala packs the richly spiced flavours of the popular Indian-style meal into a fresh and easy salad. You can buy chicken breasts already sliced into cutlets or simply cut whole boneless breasts in half horizontally.
True Maritimers know lettuce doesn't really belong on a donair—after all, it's about the spiced meat and sweet, garlicky sauce—but adding this leafy green cuts the richness and provides great crunch.
In Canada, we harvest the sweetest, most delicious lobster in the world. If you're short on time or fridge space, most grocery stores or fish markets will steam lobsters for you on request, but boiling them fresh at home is always preferable. Serve them with one (or all) of our signature butters or seasoned mayo.
Citizens of Porto are known throughout Portugal (and, indeed, Europe) as “tripe eaters.” Porto was home to the Portuguese navy and, for most of the 18th century, an important port for the British navy. Porto supplied the ships with huge quantities of salt beef, leaving the city with only the trimmings and innards, which evolved into this famous dish. The ingredient list might look daunting, but it's actually easy to prepare – it just requires lots of time and lots of pots. You can simplify it by eliminating some of the traditional meat ingredients. You can also substitute the calf's or cow's foot with veal shank. Tripe lovers will probably want to increase the tripe by up to double the amount. Porto-Style Tripe is always served with white rice.
