Pass the sauce around so that each person can add it according to taste.
Crostini is a classic Italian appetizer made extra fresh with bright shrimp and zucchini.
You can whip up this quick pasta dish faster than you can say souvlaki. Splash leftovers with a little wine vinegar for lunch, or double it up and plan for leftovers. Choose precrumbled feta when shopping to cut your kitchen time.
We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.
By Cindy Ball, Vancouver
Cook of The Year 2009 Winner, Vegetarian category
Cindy layers roasted and sautéed vegetables between three highly flavoured quinoa mixtures to create a colourful vegetarian “lasagna.” This dish was invented not only for her oldest daughter (the lone vegetarian in a household of meat lovers), but also so the whole family could enjoy more vegetarian meals.
This Thanksgiving, enjoy a succulent roast turkey that's stuffed and glazed to perfection.
