This delicate and moist fish tastes superb with its seasoned dressing. After taking it off the grill, let it cool for a few minutes to ensure the skin doesn't stick to the foil.
Make lunchtime fun with bite-size pitas. Figure on two to three pita pockets per child aged six to nine. For older children and teens, use regular-size pitas and add lettuce, tomatoes and sprouts.
These irresistible little bites will satisfy any burger craving. Serve them individually as appetizers or two per person for a meal.
This vibrant recipe for Leek and Potato Soup features hints of cheese and bacon to round out a tested classic. For a vegetarian version, simply replace chicken stock with vegetable stock, and omit the bacon.
This saucy side dish is a lovely accompaniment to pan-fried chicken breasts or fish fillets or grilled chops or steaks. We drain the bacon fat and add vegetable oil to reduce saturated fat and cholesterol. However, for a smoky bacon flavour, you can always omit the oil and drain off all but 1 tbsp (15 mL) of the bacon fat.
In a rush to get to weekend practices? Wrap up these warm, tasty sandwiches to take along.
Fennel seeds are milder in flavour when preground than when whole or freshly ground; if you're starting with whole seeds, grind them using a mortar and pestle or a spice grinder, and use only half the amount called for in the recipe.
The trick to making perfectly tender-crisp roasted vegetables is to chop them to a uniform size—that way, you won't end up with some undercooked and some overcooked pieces. Brussels sprouts vary in size, so keep smaller ones whole to prevent them from burning.
