This hearty soup might be low in fat, but it's high in flavour.
This rich, savoury soup is the ultimate comfort for chilly nights. Serve with garlic toasts for the perfect accompaniment.
Butternut squash is the easiest of the squashes to peel and cut into finger-size sticks for this sensational side dish.
Serve these chops with beans and mashed potatoes for an easy, crowd-winning meal.
Pull out one of these spicy, filling homemade roll-ups for a microwaveable lunch with a salad or serve them with rice for a hearty dinner.
Fennel seeds are milder in flavour when preground than when whole or freshly ground; if you're starting with whole seeds, grind them using a mortar and pestle or a spice grinder, and use only half the amount called for in the recipe.
To make the most flavourful sauce, use freshly squeezed orange juice. On another night, try this dish with chicken breasts or thighs instead, cooking until the juices run clear when chicken is pierced.
These tostadas have a fast bean spread instead of refried beans. The recipe makes twice the amount of spread that you'll need, so save the rest for a quick sandwich spread or for scooping up with toasted pita. Serve topped with chopped fresh cilantro, if desired.
Janice fondly remembers her dad making this dish when she and her siblings came home for a visit. The meat in the back and body comes apart in four sections and is tender and delicate. Some specialty seafood stores will clean and prepare crab for cooking.
This delicious mix of smoked fish, rice and eggs began as a spicy Indian dish of beans or lentils, onions, rice and eggs. The colonial British substituted the fish for the beans, and it's still a very popular part of weekend breakfasts in Britain.
