Skillet Stroganoff Pie
There's no need to choose between shepherd's pie and beef Stroganoff, thanks to this simple skillet dinner, which combines a creamy mushroom-and-beef filling with a smooth, buttery potato topping.
There's no need to choose between shepherd's pie and beef Stroganoff, thanks to this simple skillet dinner, which combines a creamy mushroom-and-beef filling with a smooth, buttery potato topping.
These aren't your nonna's meatballs, but they're just as juicy, tender and flavourful. We take this version up a notch with a sweet and savoury glaze that's great in a noodle salad, on personal naan pizzas and bathed in a lemony broth with orzo and zucchini.
Sprinkled with our Everything Bagel Seasoning, these aren’t your average devilled eggs.
This shortcut version of tonkatsu, a crispy pork cutlet that's a favourite in Japan, doesn't require any deep-frying but tastes just as delicious as the traditionally prepared dish. Toasting the panko before breading the pork results in an even golden crust. Serve with a dab of spicy mustard.
This Taiwanese specialty, in which fresh crab steams over cooking rice, is usually prepared in a large steamer, but I've adapted it to conveniently cook in an oven. Either long- or short-grain white sticky rice (also called glutinous rice) can be used.
Flavourful butter tucked under the turkey skin makes for incredibly moist breast meat and ultracrisp skin.
Soft and pillowy, these fold-over orange-hued buns are perfect to sop up the gravy from holiday dinner plates.
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.
Whether it's served for brunch, dinner or as a bite-size appetizer, quiche is always a crowd-pleaser. This classic version, also called Quiche Lorraine, has a deliciously creamy egg custard filling.
The key to this rustic vegetarian pie filled with classic Greek flavours is the pastry: it's made with extra-virgin olive oil. You can make the pie up to five days ahead and serve it warm or at room temperature.
