Though juicy and flavourful, this roast is best cooked to no more than medium.
Simple Indian spicing perks up a luscious rack of venison, which is accompanied by apple chutney. The chutney should have some heat, so adjust to taste from a very mild pinch of cayenne to a hot 1/2 tsp (2 mL). Since you will have more than enough chutney, serve the remainder with roast pork or turkey or with aged Cheddar cheese and crackers. Caribou or elk racks can also be made this way
Serve ramekins of this classic comfort food on napkin-lined side plates with demitasse or small dessert spoons.
A creamy chicken filling pairs up with a flaky crust for a family dinner winner.
This shortcut version of tonkatsu, a crispy pork cutlet that's a favourite in Japan, doesn't require any deep-frying but tastes just as delicious as the traditionally prepared dish. Toasting the panko before breading the pork results in an even golden crust. Serve with a dab of spicy mustard.
This dish from the February 2005 "Eat Well for Less" set of six budget-wise menus is ideal for Sunday dinner because it leaves leftovers for another night and possibly even sandwich fillings for weekday lunches. Root vegetables are the economical in-season choice.
Skip the drive-thru line with our all-beef patties, stacked high for a double dose of meat and topped off with cheese, pickles and our lip-smacking burger sauce.
Sprinkled with our Everything Bagel Seasoning, these aren’t your average devilled eggs.
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.
