Salt cod is a natural for a Christmas buffet. Although it's often deep fried, this version is poached so there's no last-minute fussing
This recipe forms a concentrate for the soup which can be stored in the refrigerator.
“This recipe is inspired by one of the most popular items on the menu at my family's restaurant in Ottawa,” says Food specialist Irene Fong. “My uncle used flat rice noodles in his version, but udon is easier to cook. The restaurant has long since closed, but this recipe is a reminder of the dishes my family loves.”
A traditional Portuguese Christmas Eve staple, salt cod is homey yet perfect for company. Start a day ahead since the salt cod will need plenty of time to soak.
Sautee garlic scapes make for a quick side dish. Green beans are also delicious prepared this way.
We love reinventing a classic, and these adorable mini tarts topped with chocolate buttons up the ante on beloved salted caramel. Think traditional buttery flavour but with a twist of strawberry and the essence of smoky black pepper. This recipe makes enough caramel to have extra for drizzling over fresh berries or ice cream.
We've added sriracha and fish sauce to this salad from our June 1999 issue for more authentic Thai flair. Use freshly squeezed lime juice for the best flavour.
