Cushing uses this unusual “no hands” method of making a kind of rough puff pastry, which works very well.
Frizzled onions add instant sophistication to even the most humble side dish. Garlic and hot pepper flakes infuse the oil—and the Swiss chard—with flavour.
A festive turkey dinner is absolutely delicious, but what to do with all the leftovers? Try this delicious sandwich to help you use up every last bit of the bird.
Tired of eating the same old barbecue basics all summer long? Put hot dogs and hamburgers on the back burner and elevate your grill game with this succulent dish instead.
A pandowdy is like a deep-dish fruit pie with a biscuit topping that bakes into a flaky crust. Serve at room temperature or warm (with ice cream), breaking the crust into the fruit when serving.
For the mango purée, blend 4 cups of frozen cubed mango, thawed, (or 2 to 3 peeled and pitted ripe mangoes) in a food processor until smooth. Press the purée through a fine-mesh sieve for a silky, smooth texture.
Green lentils hold their shape after hours of cooking, so they're ideal for slow cooker recipes. Partially blending this classic vegetarian curry creates the same thick, velvety texture you'd find a restaurant. Serve with roti or rice.
Stunning and festive, a crown roast of pork makes an elegant holiday entree. You'll need some of the mushroom soaking liquid from the Hot Mushroom Rice Pilaf (recipe link below), which adds great flavour to the gravy.
