A delicious twist on a Greek favourite, this hors d'oeuvre uses couscous in place of rice. Grape leaves are available at Greek, Middle Eastern, Italian and most supermarkets. Serve warm or at room temperature along with olives.
Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times.
Bulb fennel isn't a new vegetable, but its popularity is fairly recent in Canada. You can slice it, crunchy and fresh, into a salad or cook it to enhance the mild licorice flavour as we have done for the stuffing in this no-carve turkey breast.
Everything we love about a spanakopita, but on top of a delicious sweet potato.
Economical and efficient, braising is common in Asian recipes. Look for Korean coarse chili powder in Asian food markets. During autumn in Korea, this dish, called tak tchim, is made with chestnuts, so if you like, add a dozen vacuum-packed peeled chestnuts, about 65 g.
Fig-stuffed cookies are essential Sicilian holiday sweets. Sometimes dressed with icing and sprinkled with nonpareils, these egg wash–glazed X-shaped ones offer a fantastic little twist.
