Rich in flavour and colour, this soup is comfort food at its best. Croutons tossed in a blue cheese vinaigrette add zip to each hearty bowlful.
Though juicy and flavourful, this roast is best cooked to no more than medium.
Fragrant with roasted garlic, this roast makes an easy and impressive centrepiece to a harvest menu.
Classic, succulent and easy – what more could anyone ask for in this delicious Thanksgiving highlight?
Japanese udon noodles are usually served in a mild-flavoured broth, but here they star in a tasty sauce. Linguine makes a good substitute; just cook it for about 2 minutes less than package directions, since they finish cooking in the sauce.
Halibut and chanterelle mushrooms were and are an important part of Haida food culture. This flavourful recipe contains dried chanterelles because they're much easier to find than fresh. If you're fortunate enough to find them, substitute 1/2 cup fresh, chopped, for the dried; then replace mushroom soaking liquid with dry white wine and omit lemon juice.
Tender beef, sharp cheese and fresh herbs elevate simple pasta dough into elegant ravioli that are packed with flavour. Pulsing the ingredients together is the secret to creating the best texture. Just be sure to use well-marbled short ribs and add any fat to the food processor along with the meat—the result will be a filling that melts in your mouth.
This recipe has been a favorite in my family passed down from my grandmother to my mother, from my mother to me and from me to my daughter.
Economical ingredients, such as potatoes, spinach and ham, really stretch to make a satisfying casual meal for weekend entertaining.
A stylish vegetarian dish is a welcome component of any meal, and this one especially will find favour with both vegetarians and meat lovers.
