Our retro version of this chili sauce, which first appeared in our November 1990 issue, called for canned tomatoes; here, we've used fresh instead for an intensified taste. To strike the perfect balance between sweet and spicy, you may want to add more sugar, depending on how sweet the tomatoes are.
Who needs a plate when your sammie is already stuffed and ready to go? These ones pack a surprisingly vibrant punch with big curry flavour and crunchy radishes.
While this twist on a classic already has a little kick from the chili garlic sauce, spice lovers might want extra heat in the form of a thin slice of Thai bird's-eye pepper on top. Older eggs tend to be easier to peel, but you can help the process by adding 1 tsp baking soda to the boiling water.
This is a great dish to serve at a party, even non-vegetarians will love it!
This steak is topped with a flavourful herb mixture, inspired by Argentinian chimichurri, that is also a nice accompaniment to grilled chicken or fish. If you don't have flank steak, substitute your favourite grilling steak. Cover and refrigerate any leftover chimichurri for up to three days.
Serve up this veggie-forward masterpiece for breakfast, lunch or dinner.
Mac and cheese for under 350 calories? You bet! The sauce may seem a little thin at first, but it absorbs into the pasta quickly. Cooking the pasta with the squash saves time and keeps dishes to a minimum; keep in mind that the pasta will need less time to cook, so add it after the squash, following cooking directions on package.
Treat Mom to our May issue cover recipe — succulent shrimp, tender-crisp asparagus and savoury crêpes bathed in a creamy sauce is guaranteed to win rave reviews for the cook.
Stuffed peppers make for a great weeknight dinner, and you’ll love these quinoa-stuffed ones even more than the traditional meat versions.
