This recipe is a bit labour-intensive, but it makes two pans – one to eat tonight and another that freezes beautifully for another time.
This is a great alternative to a whole bird for an intimate holiday dinner. You will need about a 2-1/2 lb (1.125 kg) bone-in skin-on turkey breast to yield the right amount of meat. Ask your butcher or the meat department of the grocery store to bone it for you if you don't feel comfortable doing it yourself.
Bánh mì are crusty French-style buns stuffed with a classic explosion of Vietnamese flavours and textures – sweet and sour, crunchy and soft. To liven things up a bit, we've switched the traditional grilled pork filling for lean flank steak. Plus we use liverwurst as a readily available substitute for the Vietnamese pâté that is spread on the bottom of each bun. For adults, or the adventurous little foodie in your house, add hot chili peppers for an extra kick.
A bit of pesto adds complexity to this quick sauce, without the need to simmer it for hours. This recipe feeds a larger group, so it's perfect for easy entertaining, but it can easily be halved for an everyday dinner. Top the ragù with a bit of extra shaved Parmesan, if desired. Serve with our Sautéed Kale with Golden Raisins.
Better than frozen from the grocery store, this lasagna's fresh-tasting vegetables will appeal to vegetarians and meat eaters alike.
Rich and sumptuous, this simple slow cooker dish becomes a superstar any day of the week. We wouldn’t blame you if you indulged in a second helping. It’s that good.
The best calamari are crispy on the outside and tender on the inside. This requires a thin coating of the flour mixture and then quick-frying in oil at the proper temperature. Enoy it as is, with a squeeze of lemon or with Basil Aïoli Dipping Sauce.
Hosting friends while needing to accommodate for dietary restrictions can be tricky. Impress guests with a wholesome pasta dish that combines braised local duck with all the tastes of fall: sage, hazelnuts and butternut squash.
Stuffed turkey breast is the answer for small Easter dinners. Serve with Asparagus Mushroom Stir-Fry.
