Slightly coarse cornmeal adds a pleasing crunchy texture to cornbread. No multigrain flour? Use 1/3 cup (75 mL) each all-purpose flour and whole wheat flour. Be sure to measure out the ingredients before you put the skillet in the hot oven. There's just enough time to mix them while the butter melts and the skillet heats.
The spectacular look of this succulent roast belies how simple it is to make. If you want one rib per person, you may need to have the butcher tie two racks together for you.
Chicken is a natural at absorbing different taste accents when it's marinated or glazed or, maybe even better, when it's stuffed. The bonus? A surprise inside each portion.
Apple adds moistness and a touch ofsweetness to these delicious patties; pancetta, an Italian bacon, adds richness.Use an unsliced chunk of pancetta for best results.
Toasting the bread beforehand means you won't have to worry about sogginess, while adding flavourful pork sausage keeps it moist in the oven.
Turkey cooks more quickly in a convection oven than a conventional one (about an hour less) and the stuffing might not have time to reach the safe temperature of 185°F (85°C). But that doesn't mean you can't have stuffing. Bake it in a separate dish while the turkey is standing.
A crispy garlicky topping balances the sweetness of butternut squash.
Paillard is another word for cutlet, or a piece of meat that has been pounded thin to ensure quick and juicy cooking results. Serve these chicken paillards with a garlic broccoli toss and red potatoes with chives.
