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6467 recipes for "pepper"
6467 recipes
Maple Cranberry Ribs

Maple Cranberry Ribs

Dec 9, 2009

By Christine Wheeler, London, Ont.
Cook of the Year 2009 Winner, Game & Meat category

Christine wanted to make meals for large groups of family and friends that would appeal to adults and kids alike. She also wanted to be able to prepare them ahead so she could spend time with her guests. This recipe makes a little more sauce than you will need for the ribs, but you'll find lots of other delicious uses. Christine serves the ribs with her coleslaw (see Christine's Coleslaw).

Spiedi

Spiedi

Nov 6, 2009

The menu at Locanda Sandi, the Polegatos' country inn, offers this specialty of the town of Valdobbiadene. A variety of meats – chicken, duck, rabbit, pork and veal – cook on a spit over hot coals for five hours. This home version is slow-roasted in the oven to achieve the same melt-in-the-mouth quality. Don't be tempted to use lean cuts of meat – the fat keeps the spiedi succulent.

Golden Roasted Roots

Golden Roasted Roots

Aug 27, 2012

Tired of the same old vegetables on your table? Try this medley of the season's finest root vegetables. A simple roasted garlic vinaigrette adds flavour while preserving the natural sweetness of each vegetable. Use a high-quality heavy baking sheet for roasting the vegetables because it holds an even heat and helps give them a nice golden colour. 

Eggplant and Pasta Charlotte

Eggplant and Pasta Charlotte

Jul 14, 2005

Thin slices of eggplant form the covering for this robust baked pasta from our new book, Canadian Living Cooks (Random House, 2003), which features a collection of favourite recipes from our show on Food Network Canada.

Marion Warhaft's Imam Bayeldi

Marion Warhaft's Imam Bayeldi

Jul 14, 2005

"When I was a kid, my mother cooked something different every night. She made a lot of great French and Mediterranean dishes." Graduate student Mark Warhaft has inherited a discriminating palate and love of food from his mother, Winnipeg Free Press restaurant critic Marion Warhaft. He entertains frequently, specializing in Thai food, and for the past two years has operated a very successful food booth at the Winnipeg Folk Festival. "I love her Imam Bayeldi. It's great, and I've been trying to get her to write down her recipe for years." Imam Bayeldi, a robust Turkish dish of tomatoes and eggplant, is a terrific accompaniment for barbecued chicken, burgers or kabobs. It's also a sensational and easy make-ahead starter to enjoy with pita or crusty bread.

Lemon and Herb Spatchcock Chicken

Lemon and Herb Spatchcock Chicken

Flattening (a.k.a. spatchcocking) a whole chicken makes it easier to carve and helps it cook quickly and evenly throughout. Once you become comfortable with this method, customize the recipe by switching up the herbs and seasoning.

Meinhardt's Lamb Curry

Meinhardt's Lamb Curry

Aug 1, 2005

Linda Meinhardt's kitchen is modelled after a philosophy of passion in cooking, using quality fresh ingredients for bold and innovative tastes. These qualities have made Meinhardt Fine Foods a gourmet — foodstuffs and takeout — counter destination of choice in the Vancouver area. Here is an example of the innovative and well-tuned flavours that characterize Meinhardt's kitchen. Lamb or beef, whichever you prefer, is treated to a fusion of Eastern and Western ingredients. If you want to freeze the curry for up to two weeks, omit the potatoes and add boiled potatoes to the curry when reheating.

Lemon and Thyme Roast Turkey With White Wine Gravy

Lemon and Thyme Roast Turkey With White Wine Gravy

This lemon-kissed herbed turkey is equally suitable for a fancy affair or a casual family get-together. Choose a good-quality white wine to use in the gravy, and serve the rest of the bottle to guests at the table.

Maple Crusted Cedar Plank Salmon

Maple Crusted Cedar Plank Salmon

May 13, 2009

I love to barbecue, and this is my family's favourite way to eat salmon. We always buy a few extra maple sugar leaves from the farmer's market to use on the salmon. We also make our own maple syrup from our trees, so this makes it more personal. I serve the sweet salmon with a tart cranberry icewine compote, which sets the flavours off nicely. The icewine is made not far from us, in Prince Edward Country, Ontario, so that is local as well. Finally, we grow fiddleheads on our property, which are just coming into season now, so I think this makes a perfect side dish.

Classic Tourtière

Classic Tourtière

Jan 15, 2009

This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourtiere fans will be happy with the extra flavour.

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