For the duck to be truly tender, it must be cooked medium-rare and sliced thinly. Instead of port, you can use 3/4 cup dry red wine and 2 tsp granulated sugar.
Tenderloin grilling steaks get the royal treatment in this recipe with cremini mushrooms and red wine.
A perfect fusion of Brie, apple and walnuts hides inside crisp, buttery phyllo pastry. Since they freeze beautifully, you may want to make several batches to have on hand for impromptu get-togethers or to take to potluck suppers.
We've transformed the classic French beef-and–puff pastry entrée into bite-size morsels that pack all the flavours of the namesake dish. Enjoy any leftover pâté spread onto fresh baguette slices.
Cataplana is both the name of this dish and the copper vessel in which it's traditionally cooked. The dish originates in southern Portugal and commonly features clams and other coastal delights.
This pork roast demands little marinating time and just a couple of quick bastes while it's in the oven. Ontario pork and locally made Riesling wine are some of the province's best ingredients. Make sure you enjoy a sip or two of that Riesling while you roast the pork.
Halibut and chanterelle mushrooms were and are an important part of Haida food culture. This flavourful recipe contains dried chanterelles because they're much easier to find than fresh. If you're fortunate enough to find them, substitute 1/2 cup fresh, chopped, for the dried; then replace mushroom soaking liquid with dry white wine and omit lemon juice.
