Çilbir (pronounced "chilber") is a traditional Turkish dish made with poached eggs and yogurt. Here, we've transformed it into elegant dinner tartines.
We replaced the traditional beef with beets in this "carpaccio" to make a colourful dish. Check your local farmers' market or Asian grocery stores for fresh pea shoots—they're the curly, leafy tendrils of the pea plant.
Slow-roasting ribs in the oven before finishing them on the grill makes them fall-from-the-bone tender.
Rice vermicelli is easy to find among the Asian noodles in an increasing number of grocery stores. You can substitute 2 cups (500 mL) rinsed drained cooked vermicelli pasta.
A favourite among chefs and home cooks alike, cold-pressed canola oil has a pleasing earthy taste, tolerance to heat and heart-health benefits. Try this liquid gold whisked into a vinaigrette over your favourite greens.
White rice and fatty pork chops are replaced with protein-packed quinoa and lean pork tenderloin in this twist on a Vietnamese favourite. Daikon radish has a very pungent aroma, but its crunchy sweetness works well when pickled. If it's not your thing, you can substitute the same amount of carrot. This recipe is a great way to use up leftover quinoa; if you don't have any on hand, make it ahead and spread it out on a large rimmed baking sheet to cool quickly.
