This dish combines the delicious taste and flavor of wonton soup with the convenience of a casserole and with the added crunch of chow mein noodles
Executive chef Linda Hatt's special touch is the not-too-sweet red currant glaze she drizzles over the crusted chicken.
Sophisticated yet impressively simple, this ruby-red sauce instantly jazzes up crêpes, French toast, waffles or ice cream. A vanilla bean adds an extra layer of fragrant flavour.
A fresh parsley gremolada on top adds a herby kick to this richly flavoured lamb. Served with short pasta, such as penne, this satisfying dish is right up the alley for family or company fare.
Homemade tomato sauce takes time to develop flavour, so it's smart to use prepared sauce on weeknights. To check your mussels for freshness, tap the shells to make sure they close, and discard any that don't. Once cooked, the shells should open; discard any that remain closed. Serve with a crusty baguette for soaking up the fragrant broth.
Eye of round is a roast but can be treated the same as a very thick marinating steak. This naturally lean cut is made more tender by slicing it very thinly on the diagonal across the grain.
Chinese dishes braised in soy sauce are called red-cooked. This one is a satisfying dish for casual fall or winter entertaining. Serve with noodles or steamed rice.
