Whole fresh sage leaves tucked under the skin show through when the skin turns translucent, golden and crisp. Because of its intensity, dried sage is best for the Sage Butter.
Savoury aromatics, such as shallot, garlic and ginger, soften the sweetness of this blended chutney.
The subtle mushroom flavour, the crunch of fried peanuts and the flavourful golden shallots make familiar rice special.
This tasty side dish can be partly made ahead for easy finishing during the busy Thanksgiving serving time.
Sweet honey and tender shallots mellow the typically strong flavour of lamb shoulder. Serve with roasted potatoes and steamed greens for a complete meal.
At a glance, this may look like an everything-but-the-kitchen-sink salad, but its seasonal ingredients meld beautifully. Soaking the shallots in vinegar pickles them slightly.
Cooking the shallots until caramelized creates the flavour base, and their subtle sweetness naturally balances out the sharp blue cheese. If you're not a fan of blue, try extra-old Cheddar instead.
The best part about this roast is that it's mostly hands-off once the initial prep is done. The balsamic vinegar loses its bite as it cooks and becomes a sweet coating on the grapes and shallots.
Roasting the carrots, shallots and garlic brings out their natural sweetness. If you prefer a looser dip, add a little more water. Keep it covered with plastic wrap until just before serving then give it a stir. Offer it with flatbread for dipping.
