Roast chicken with simple classic flavourings is the perfect Sunday dinner. With a large chicken, there will be leftovers for sandwiches the next day or to chop and use in a salad.
This chowder comes from executive chef Andrew Morrison of the spectacular Dalvay By-The-Sea Heritage Inn and Dining Room on P.E.I.'s North Shore. Morrison garnishes his bisquelike chowder with chervil and lobster roe. Many fishmongers sell fish stock, or you can make your own. In a pinch, dilute bottled clam juice with water or substitute chicken stock.
Serve these vegetable samosa–inspired appetizers with plain Balkan-style yogurt mixed with chopped fresh coriander, salt and pepper for dipping.
Leave the guilt at the door because these steak and fajita bowls are actually good for you thanks to a healthy dose of greens and veggies.
A smoked turkey leg or drumstick adds richness to the simple broth that forms the base of this hearty root vegetable soup. Leftovers make a great lunch the following day or can be frozen for later.
In high season, David Hammonds, executive chef at The Fairmont Empress Hotel in Victoria, prepares about 4,000 meals a day. This sumptuous pie is one of his secrets for making a splash without cooking all day.
Prepare this comforting meal in the morning and enjoy its aroma all day long. We guarantee, your mouth will be watering by dinnertime.
