Combine beef and pork in these classic rolls or use all beef if you prefer. Save leftover green cabbage for braising or stir-frying.
Cheesy, creamy broccoli soup is a family-friendly dish that's a great way to get kids to eat their veggies. The crispy Cheddar croutons add a satisfying crunch. For a lighter finish, replace the sour cream with Greek yogurt.
Rice replaces bread in this hearty gluten-free stuffing. Slowly caramelized shallots add layers of flavour, while a sprinkling of crispy fried shallots delivers a satisfying crunch. The rice mixture is best made the day of, but if you'd like to do some prep work ahead of time, chop the veggies and caramelize the shallots the day before.
The last of summer's bounty, sun-ripened tomatoes are absolutely divine. With options for vegetarians and meat-eaters alike, this recipe is a surefire crowd-pleaser.
Janice Beaton loves good cheese, which led her to open Janice Beaton Fine Cheese just three years ago in Calgary. Besides the large selection of carefully chosen Canadian and European cheeses and other fine-food products, the store also widely promotes local products, such as organically grown heirloom-seed tomatoes. Recent and popular additions to the store are in-house prepared frozen foods, the most in-demand item being this macaroni and cheese, made with blends of cheese from the store. Beaton always likes to include a sharp and tangy cheese in the mix for extra flavour and combines at least two different cheeses, although she says using all old Cheddar or Gruyère will make a fine dish, too. She encourages you to experiment with favourite cheeses; just remember to use ones that melt well.
Italian sausage and bread make a flavourful, moist stuffing. After rolling the pork, your hands will be dirty, so have the twine precut and ready to go.
There is nothing quite like salmon skin cooked to crispy perfection. I regularly make this for dinner parties and have converted many a fish-skin hater. The secret to the crispness is cooking the fish 90 percent of the way through on the skin side (in a nonstick pan!); the key to maintaining it is serving the fish skin side up so that the moisture from the fish and vegetables doesn't turn it soggy. Don't try to turn the salmon too early; if it's sticking to the pan, it's not ready to turn. – Annabelle Waugh, Food director
The combination of crisp phyllo pastry and a colourful yellow pepper sauce makes this Severn Lodge dish a stylish vegetarian entr? Hubert Obermeier, the executive chef, drops small spoonfuls of tomato sauce into the yellow pepper sauce and gives them a dramatic swirl.
A rolled turkey breast is an elegant entr?solution for small gatherings.
Many tourtières have a medley of meats, often including game. Our version with pork, chicken and veal is milder flavoured but still rich and delicious.
