Baking these pies in ramekins makes serving a breeze and ensures that everyone gets their fair share of rich, meaty sauce and crispy mashed potatoes. Cost: $4.95/serving
This juicy burger is grilled to perfection and topped with homemade horseradish mayo, guacamole and pickled red onion, as well as all your favourite fixings, for an elevated burger experience you didn’t know you were missing.
The best part about this classic poutine? The gravy is made using store-bought broth, so you don't have to make your own. With a few added aromatics, it has all the intense, meaty flavour of homemade. If you're really pressed for time, use frozen fries and be done in about 30 minutes.
The secret to making this dish ultimately delicious is simple: Leave the cans on the shelf and use only fresh East Coast clams. For an even more spectacular chowder, serve it in bread bowls you make by hollowing out small round loaves or extra-large crusty hamburger buns.
Full of tender meat in a thick sauce, this classic steamed pudding – the ultimate comfort food – is guaranteed to hit the spot.
Surely one of Britain’s national dishes, steak and kidney pudding has only been around since the mid-1800s. Beefsteak puddings had already featured on the British menu – indeed the poet and cook Eliza Acton’s own creation, Ruth Pinch’s Beefsteak Pudding, was named after one of the characters in Martin Chuzzlewit by Charles Dickens – but it wasn’t until 1861 that the first recipe for the pud that we know and love today appeared in Mrs. Beeton’s Book of Household Management. Cockneys often refer to this national institution as Kate and Sidney pud.
This lamb dish is a wonderful option for Passover.
My family and I own a 16 acre farm of organic cranberries. When I saw the challenge was to use local products, I couldn't resist working with this wonderful, beautiful and tasty fruit. I serve these with roasted buttercup squashe. The sweetness of the squash blends well with the sweetness of onions and cranberries.
