Kreplach are classically boiled and served in soup. For a party, we created a fried appetizer version that is fun to serve with toothpicks.
Katie Taylor of Thornhill, Ont., was inspired to create this recipe with chicken after making it with mussels. She serves this with jasmine or basmati rice, to which she adds grated lime rind, chopped peanuts, butter, salt and pepper. Kaffir lime leaves and lemongrass are available at Asian markets and some supermarkets.
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.
Look for cans of chipotle peppers in adobo sauce in your grocery store's Mexican food aisle. If you can't find it, replace chipotle peppers with 2 jalapeño peppers, roasted and seeded, and 1 tbsp (15 mL) hot pepper sauce (such as Tabasco).
Very little prep is needed for this tasty one-dish dinner—simply toss together and bake! We've made our own jerk spice, which will keep for months in a sealed container, but you can also look for a prepared mix in the international section or spice aisle of your grocery store. Serve with our Pineapple Salad.
DID YOU KNOW? These yummy desserts were inspired by the Cronut (trademarked in 2013 by French pastry chef Dominique Ansel), which is known as half doughnut, half croissant. Fun!
Ground almonds thicken this Spanish zarzuela sauce, traditionally used with seafood. If you like potatoes, boil up a few, cut into chunks and add to the casserole before heating through.
These eggs are a twist on classic crisped rice bars, and they’re as fun to make as they are to eat.
