Although arctic char ranges throughout the Northern Hemisphere, Canadian arctic char is unequalled. Baked in a disposable salt crust, the fish is succulent and juicy.
Tender-crisp edamame adds a healthful twist to this wintery mushroom couscous. Mustard, chicken broth and sage come together with the pork chop pan juices to create a quick and tasty sauce. Serve with arugula salad with a lemony dressing.
This silky soup is a cinch to pull together and can be served as a light lunch or a starter. Lightly whipped cream makes a smooth and airy garnish. To keep it from melting into the soup too quickly, serve it in a small bowl and have your guests spoon it onto their soup just before digging in. If you can't find fresh peas, substitute with frozen, adding them to the soup along with the spinach.
Re-create this rich, velvety, Indian restaurant favourite at home. Serve with pappadams. These crisp savoury crackers are available in supermarkets and South Asian grocery stores.
Have fun with these cookies by modelling them after your favourite aunt, uncle or cousin.
This classic Hungarian dish is traditionally made with sweet paprika, but we used smoked paprika to add depth to the sauce. Add it to your repertoire for a seriously unforgettable meal.
Whole grains make for tasty stuffings, as in these chicken breasts rolled around an Eastern Mediterranean-inspired pilaf mixture. For a little more bulgur pilaf on the side, double the pilaf ingredients.
Always check packaged food labels for gluten, including ketchup (Heinz is gluten-free), sriracha, fish sauce and broth (homemade stock is best – and safest). It's best to steer clear of dry-roasted peanuts for the same reason. To toast nuts, toast in dry skillet over medium heat, shaking pan often, until fragrant and golden, about 4 minutes.
Linda Meinhardt's kitchen is modelled after a philosophy of passion in cooking, using quality fresh ingredients for bold and innovative tastes. These qualities have made Meinhardt Fine Foods a gourmet — foodstuffs and takeout — counter destination of choice in the Vancouver area. Here is an example of the innovative and well-tuned flavours that characterize Meinhardt's kitchen. Lamb or beef, whichever you prefer, is treated to a fusion of Eastern and Western ingredients. If you want to freeze the curry for up to two weeks, omit the potatoes and add boiled potatoes to the curry when reheating.
