Rhubarb is a subtle background flavour in this grapefruit marmalade. Using forced rhubarb (available in late January through March) gives this spread its pink hue.
This crisp, fresh take on the Greek and Turkish dessert is perfect for serving with tea or coffee. Always taste the nuts before adding them to recipes, as their natural oils can cause them to turn rancid quite quickly. Our favourite trick? Stash them away in the freezer to prolong their shelf life.
Goat cheese, olives and roasted tomatoes add up to delicious, intense flavour. The tender, slightly crunchy cornmeal pastry is supple and easy to work with.
If your grill has a smoker pan or insert, follow the manufacturer's instructions rather than using the foil packet described below. To give the fish a stronger, more pleasing smoke flavour, we used hickory wood chips.
Canadian Living Magazine's April 2004 issue cover recipe, crispy-skinned chicken rolls with an elegant silky tarragon sauce, is worthy of any Easter or entertaining dinner — and easy enough to make often. Choose air-chilled chicken for this recipe.
A creamy chicken filling pairs up with a flaky crust for a family dinner winner.
Make the sour cream pastry with non-hydrogenated shortening (available at health food stores and some supermarkets) for a vegetarian dish.
The interesting aspect of chef Andrew Taylor's turkey recipe is the sautéed onion, celery, carrot, sage and thyme he adds to the cavity to flavour the turkey, then incorporates into the pan gravy.
Apple strudel, or Apfelstrudel, hails from Austria. Traditionally, strudel is made with a very delicate homemade dough that's stretched by hand. Our fabulous phyllo pastry version retains the authentic flavours, and is much easier to make.
Chickpeas make the crust of this hearty pie colourful, fragrant and dense. Though the ingredients are many, a lot are pantry staples and the dish comes together easily for an impressive entree.
