Summer is not summer without corn on or off the cob. Here's a new way to enjoy it – in a salad with a hint-of-heat jalapeño dressing and some crispy glazed salmon.
Think big when you're entertaining this summer and grill a succulent roast of beef or pork to satisfy a crowd. Just close the lid on a herb-and-garlic-coated roast and entice guests with intoxicating aromas as it cooks slowly over indirect heat. For the rack of pork, buy an eight-rib roast; have your butcher chine (remove the backbone) or saw between the ribs for easy carving.
This makes a stunning addition to any buffet table. The pie's sweet rich flavour comes from the winter root vegetables, while the impressive appearance is all about the golden herb-laced pastry.
The interesting aspect of chef Andrew Taylor's turkey recipe is the sautéed onion, celery, carrot, sage and thyme he adds to the cavity to flavour the turkey, then incorporates into the pan gravy.
This aromatic sauce makes an excellent dip with bread, labneh and fresh herbs, or use it to top eggplant or chickpea stews, meatballs or braised lamb.
Poached seafood served in a pretty glass starts any meal with style.
A slightly sweet malt-flavoured autumn-brewed beer, such as a local or European bock beer (for instance, Paulaner-Salvatore), adds terrific flavour to these unctuous ribs. Or use the same beer you are drinking with them, such as a local amber ale. Use large short ribs that are not cut between the bones.
Savour tantalizing Hawaiian cuisine and its exciting blend of Pan-Pacific influences with our "Aloha, Hawaii" collection of recipes in the March 2007 issue of Canadian Living magazine.
The Pineapple Grill in Kapalua, Maui, is a woodsy, beautiful restaurant situated on the Kapalua Resort. This is one of executive chef Ryan Luckey's signature dishes, adapted for your kitchen.
Hosting friends while needing to accommodate for dietary restrictions can be tricky. Impress guests with a wholesome pasta dish that combines braised local duck with all the tastes of fall: sage, hazelnuts and butternut squash.
Chicken stewed with tasty root vegetables has long been a favourite coast to coast. In West Vancouver, Janey Purvis bakes her stewed chicken under a blanket of flaky biscuits. This dish never fails to win raves from family, friends and neighbours. It can be mostly made in advance and kept refrigerated for a day. Then just make the biscuits and bake with the stew.
