The best part about this classic poutine? The gravy is made using store-bought broth, so you don't have to make your own. With a few added aromatics, it has all the intense, meaty flavour of homemade. If you're really pressed for time, use frozen fries and be done in about 30 minutes.
This English-style game pie has a rich holiday flavour that is a lovely change from tourtière. Look for fresh rabbit at many grocery and specialty stores.
This impressive roast is coated in a crispy, flavour-packed crust that adds elegance to your dinner plate. To carve, remove the bones and cut thin slices across the grain. If you have guests who prefer different levels of doneness, save the centre slices for the rare-beef lovers and the outer pieces for those who prefer their meat well done.
These juicy chops have a surprise in the centre: an ooey-gooey cheese filling. Brining the pork before cooking infuses the meat with flavour and ensures that it'll stay moist no matter how you cook it. To avoid leaks, make sure the filling is properly centred in each chop.
Get two meals (one for now and one to freeze) from an economical whole chicken. If you don't feel like going all the way and making pies, the filling is a great stew when served over rice. Use any shape of aluminum pan as long as the volume (4 cups/1 L) is the same.
There's no single recipe for chicken pie, or kotapita, in Greece. Instead, this flaky pie is make with ingredients on hand, which often include a firm sheep's milk cheese, such as Kefaloteri or Kefalograviera. This mixture of Romano and feta cheeses has a similar flavour. Enjoy these individual turnovers with rice and salad.
Two birds combine to make an interesting flavourful pie. This recipe makes two pies, so you have one for now and one for later.
This turkey is full of flavour thanks to the brine and smoke. Cooking on the barbecue not only allows you to smoke the bird but also keeps your oven free for other dishes. For best results, do not use a bird larger than 13 lb (6 kg) on the barbecue. You'll need about 2-1/2 cups applewood chips; be sure to soak them in water for an hour before using.
Smoking turkey with applewood chips imparts a subtle sweet flavour that will make your meal extra special. If you love a strong smoky aroma, opt for a more potent wood, such as hickory. Always read the label before buying a turkey; for this recipe, you'll want an unseasoned bird, as turkeys labelled "seasoned" have already been salted.
