“This is my take on a wintertime favourite that's served in my childhood home,” says Food specialist Irene Fong. “My dad loves this braised beef with noodles, but it's just as good served over rice.” We've used brisket here because it's unbelievably tender when braised.
Stunning and festive, a crown roast of pork makes an elegant holiday entree. You'll need some of the mushroom soaking liquid from the Hot Mushroom Rice Pilaf (recipe link below), which adds great flavour to the gravy.
There's no need to trim the outer leaves of the brussels sprouts because they will fall or pull off easily when you trim and cut the sprouts in half.
Dry rubs are fuss-free, require no chopping and become easy flavour heroes for your protein of choice.
Tender pork rib chops and a lightened-up green bean and potato salad come together for an easy and well-rounded weeknight dish.
Crushed black peppercorns add a spicy touch to this make-ahead winter stew. Lots of garlic (it sweetens and turns mild as it cooks), onions, carrots and celery simmer along with the beef and are then pureed to thicken the gravy. Make this peppery stew the day before, then add more carrots and celery, attractively cut on the diagonal just before serving.
Sweet squash and anise-flavoured fennel make this stew particularly satisfying on cool nights. Instead of the wine, you can use sodium-reduced chicken stock mixed with 1 tsp (5 mL) wine vinegar.
Honey and figs provide a glossy companion for this holiday entree
Beef pot roast is such a versatile dish. So many different flavours and cuts of meat lend themselves to this method. You can also use a bone-in roast, which will have a beefier flavour than a boneless one, but either will be tender and delicious.
