This beautiful pie is for those who like their pizza a little on the spicy side.
Either remove the meat and add it back to the finished dish or serve still in the shell with crackers and lobster forks, as Tania does.
The Negroni is an aperitif, or predinner drink, intended to stimulate appetites with the bitter Italian aperitif Campari. For best flavour, choose a full-bodied gin, such as Beefeater or Gordon's.
Thanks to the mushrooms, this has the taste of luxury. If that doesn't make it special enough, Chive Mayonnaise (recipe follows) and caramelized onions will.
Breaded and fried oysters, called kaki fry in Japanese, do take some effort to prepare, but make a showstopping addition to any party. Use the largest oysters you can find. Serve them in cleaned oyster shells for a striking presentation, or serve them on sprouts or a lettuce-lined plate.
Fresh dill gives this family-friendly dressing great flavour. You can substitute 1 tsp (5 mL) dried dillweed in a pinch.
Sushi lovers will enjoy these golden burgers with all the fun elements of a California roll. Surimi — imitation shellfish usually made from pollock and flavoured with crab or lobster — is available in the refrigerator or freezer section of most grocery stores and makes these large patties affordable.
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.
Full of sunny flavours and crisp veggies, this salad is equally nice made with barley or couscous.
