Roast Spiced Chicken
A North African–inspired blend of fragrant spices flavours this chicken. For an extra spicy kick, add another 1/2 tsp cayenne pepper to the dry rub. Serve with Pomegranate Spinach With Garlic Chips.
A North African–inspired blend of fragrant spices flavours this chicken. For an extra spicy kick, add another 1/2 tsp cayenne pepper to the dry rub. Serve with Pomegranate Spinach With Garlic Chips.
The tender and juicy results of this chicken will impress anyone who usually finds grilled chicken a little dry. Slice, and serve with salad greens drizzled with olive oil and a squeeze of lemon.
While all parts of the dandelion plant are edible, the leaves are always the best. To prepare the greens, trim off root ends, rinse leaves well under cold running water and spin dry.
Rice paper can be found in the Asian aisle of the grocery store. Be sure to dry it thoroughly after soaking to get a nice crispy texture and handle it gently to prevent tearing.
Stuffing is best cooked separately from the turkey. A stuffed bird will often dry out by the time the stuffing inside reaches a safe temperature. This method also ensures a nice crispy top.
For the duck to be truly tender, it must be cooked medium-rare and sliced thinly. Instead of port, you can use 3/4 cup dry red wine and 2 tsp granulated sugar.
Scout farmer's markets for tasty offerings from local cheesemongers and butchers selling house-made salami, prosciutto, pepperoni and other dry sausages. Then add your own marinated olives for an easy dockside hors d'oeuvre platter.
This traditional roast goose with its richly flavoured dark meat is enhanced by the Chinese technique of searing the skin with boiling water and refrigerating the bird overnight to air-dry and ensure a glassy crisp skin.
This colourful salad, topped with sweet, plump scallops, is perfect for a casual alfresco dinner. For a succulent, golden crust, pat the scallops dry before searing. Serve with flatbread, pita wedges or a crusty baguette.
Mix the dry ingredients the night before and bake these holiday muffins fresh for Christmas morning or a holiday brunch. To replace the rum, use 1 tsp (5 mL) vanilla in 1/4 cup (50 mL) water.
