Poach only three or four eggs at a time so you don't crowd the pan. For best results, use the freshest eggs possible. Serve with sliced fresh fruit or a light green salad.
Serve this fresh summery salad at your next backyard barbecue or potluck. Grilling the corn brings out its natural sweetness, which pairs well with the edamame. To remove kernels from the corncob, hold the cob at an angle and carefully cut down the ear with a sharp knife, removing several rows of kernels with each slice. If you're short on time, substitute with 1 cup frozen corn kernels, cooked and cooled.
Brisket becomes ultra-tender when braised in red wine and beef broth. It makes the perfect centrepiece for a holiday meal. If the brisket has the fat attached (which is ideal for maximum moistness), place it fat side up in the roasting pan.
Slow-roasting ribs in the oven before finishing them on the grill makes them fall-from-the-bone tender.
The crunchy exteriors and tender, greenflecked centres make these cakes a tasty way to get your daily dose of healthful greens. If you have time in the morning, prep, shape and refrigerate the cakes— they'll be ready to fry for a nearly instant dinner when you get home.
Serve up this simple and flavourful soy-glazed cod and crunchy bok choy toss for a light but satisfying dinner on busy weeknights.
Raw or cooked, oysters give a sense of occasion to any menu.
Serve Savoury Cheddar Cheesecake Spread with buttery crackers and sliced baguette. With its perfect balance of creamy, spicy, sweet and savoury, there will be no leftovers. It just gets better with every bite. Look for peach chutney in specialty food stores. Substitute mango chutney if you can't find peach.
Serve this savoury tart as either an appetizer or a side dish. For the easiest prep, thaw the puff pastry in the fridge the night before.
