When taste buds discover this savoury meeting of sharp blue cheese with candy-sweet onions, such as Vidalia, you won't miss the tomato sauce on this pizza. Serve it as an appetizer or as a small but satisfying lunch dish.
Either remove the meat and add it back to the finished dish or serve still in the shell with crackers and lobster forks, as Tania does.
Savour tantalizing Hawaiian cuisine and its exciting blend of Pan-Pacific influences with our "Aloha, Hawaii" collection of recipes in the March 2007 issue of Canadian Living magazine.
The Pineapple Grill in Kapalua, Maui, is a woodsy, beautiful restaurant situated on the Kapalua Resort. This is one of executive chef Ryan Luckey's signature dishes, adapted for your kitchen.
Full of sunny flavours and crisp veggies, this salad is equally nice made with barley or couscous.
Buttery, crisp pastry holds a rich caramelized onion-and-cheese filling. You only have to make six mini-galettes to get the 24 bites.
Teaming up foods that are in season is a great way to reduce costs, as in this dish with its Swiss chard and peppers.
Easy chicken and barley one pot meal with a little bit of everything.
Serve these juicy burgers in your favorite buns. Carrot sticks and broccoli stalks with a dip round out the meal.
