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.
For ease of preparation, tear, rather than slice, fresh mozzarella; the creamy fat that's between the cheese's curds will come apart naturally, making the mozzarella better able to absorb the dressing.
My family is very health conscious, I try to prepare meals that are high in flavour and low in fat. This recipe is economical and delicious. My inspiration came after having Butter Chicken at a restaurant with my husband. Both of us loved it. but Butter Chicken is very high in calories and fat. I decided to cook up my own version with less fat and more good things like vegetables and tomato sauce.
I like to serve this with couscous on the side and warmed pita bread. To prepare the pita, I mix olive oil and minced fresh garlic, brush this onto each pita, then stack them together and wrap tightly in foil. Then I bake them for 20 minutes at 375 F. My son uses the pita as a wrap, filling the pita with the chicken mixture!
Bursting with the fresh flavours of tiny garden tomatoes, this tart makes a perfect alfresco lunch or dinner.
This portable sandwich fills the bill for fun picnic fare. A make-ahead filling rolled up in easy no-rise dough is sliced into pretty pinwheel servings to enjoy warm or cool.
This delicate and moist fish tastes superb with its seasoned dressing. After taking it off the grill, let it cool for a few minutes to ensure the skin doesn't stick to the foil.
Plums might not be the first fruit you think to grill, but their gorgeous burgundy skin gets even prettier as the natural sugars caramelize. The sweetness pairs well with grilled pork and this aromatic sauce full of warming spices.
