Lamb is perfect for a dinner party, it has a classy cachet, and it is so easy to cook at home following the Boba method.
Cooking chicken in a soaked clay pot helps retain the bird's moisture and gives tender, juicy results. And because the vegetables simmer in the same pot, there's minimal cleanup.
Slices of this delicious creation of Judy Simpson of Maple Ridge, B.C., look fabulous fanned out on the serving plate.
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.
All over the Caribbean there are variations of dishes with rice and peas. Cookup Rice is the Guyanese one; the coconut and salt pork add richness and flavour.
Yukon Gold potatoes keep their golden hue and structure when cooked, making them an ideal choice for this dish. Serve with roast chicken, pork or fish.
Rotisserie chicken is the ultimate weeknight cheat. It shreds beautifully into this salad and soaks up the nutty citrus dressing.
