This hearty dish can be as spicy as you want, depending on whether you use sweet or hot Italian sausages. Serve with a Caesar salad.
The name devilled comes from the bite of mustard and horseradish in the sauce.
It's hard to believe that this velvety soup is nondairy. Serve in shot glasses or cappuccino cups – no spoons required.
Consider this dish as a Greek paella: Greek because of the classic shrimp, feta and dill combo; paella because all the ingredients are cooked with the rice and served at the table out of the pan.
This sophisticated, effervescent cocktail is tailor made for serving with seafood. Pastis is an anise-flavoured liqueur with herbaceous undertones. Originating from France, it’s typically diluted with water and served as an aperitif, but it’s also delightfully crisp when paired with fresh sage, tangy citrus and a splash of bubbly.
Serve this stylish make-ahead dip with cracker bread, Belgium endive leaves, radishes and blanched cauliflower and broccoli florets. To blanch, immerse the vegetables in boiling salted water for 30 seconds; drain and chill in cold water. Immediately drain well.
Succulent pork with an intriguingly flavourful gravy is just right for company. Serve with egg noodles and Quick-Pickled Red Cabbage.
This versatile fish stew is a classic of the West Coast. For the best flavour, use the freshest seafood you can find. Cut scallops in half if they are larger than 1 inch (2.5 cm). Serve with a sprinkling of fresh basil and a slice of crusty Italian bread to soak up al the juice.
