You can adjust from vegetarian to meaty by adding up to 8 oz (225 g) dry chorizo sausage or a piece of lean smoky bacon or smoked turkey thigh.
A phyllo crust takes the heavenly combination of strawberries and cream to the next level in this pie. Assemble the crust quickly, as the pastry sheets dry out easily.
Any brown ale will do for this marinade, but dry stout has a wonderful toasty, coffeelike flavour that lends itself well to the grill. Serve with grilled potato wedges and corn.
Soaking walnuts in water overnight rids them of any bitter aftertaste. This butter may appear dry, but don't worry -- it is extremely smooth and creamy, and spreads very easily.
Tender-crisp green beans and mashed potatoes are perfect fuss-free sides. Tip:?You can substitute any dry white wine you have on-hand for the Marsala in this recipe.
Spinach adds extra nutrients to these juicy meatballs. The easiest way to remove the liquid from spinach is to wrap it in several layers of cheesecloth and squeeze until dry. This important step keeps the flavour of the meatballs from getting diluted and prevents the texture from becoming soggy.
Water replaces extra fat and helps bake the granola into attractive clumps that crisp up as they dry. Enjoy this granola out of hand and sprinkled over fresh fruit or yogurt.
Test Kitchen Manager Heather Howe's daughters, Rebecca, 10, and Olivia, 7, always ask for Caesar salad. They love to wash the lettuce, spin it dry and tear it into bite-size pieces.
If you don't have pumpkin seeds, substitute your favourite kind of nut or seed. Toast pumpkin seeds in dry skillet over medium heat until golden. (This method works for any seed.)
These tender, super flavourful burgers use fresh chorizo sausages found in the meat department, not the dry cured chorizo from the deli section. Can't find manchego cheese? Use Pecorino-Romano instead.
