Sometimes Caroline serves stir-fried vegetables and rice with this fish.
Saffron is a key ingredient in this classic from Italy. Though beef stock is traditionally used, we preferred the risotto's colour using chicken stock. This makes six side dishes, or four if you want leftovers to turn into Risotto Balls.
This nourishing Italian sauce makes an effortless Saturday supper. The batch is generous, so there's plenty for guests or to freeze for weeknight suppers.
These steaks are traditionally prepared in a skillet to capture all the meaty juices and brown bits for the peppercorn sauce. However, you can grill the steaks and prepare the sauce on the side, if desired.
We’re all for root vegetables but—let’s be honest—we can’t wait for summer salad season, with its fresh ingredients ready to be tossed with a tangy vinaigrette and enjoyed alfresco. It only follows, then, that this full-flavoured orzo recipe has us giddy at the thought of digging in.
Serve this robust sauce over spaghetti or penne. There's enough for 1-1/2 lb (750 g) pasta, or two meals of 12 oz (375 g) each. Freeze any leftover sauce for future use.
Mussels are very economical yet make a party feel extremely special, especially with this elegant presentation.
Another winning chicken dinner in the books. We've taken this dinner favourite from the wok to the sheet pan for a super easy but just as delicious meal.
