Tomatoes come in a rainbow of colours. Follow our suggestions or look to your local market for other varieties, such as dark purple, green-striped zebra or red-and-yellow-striped carnival tomatoes.
A classic favourite gets updated with shiitake mushrooms and sun-dried tomatoes. Leftovers make great sandwiches.
Whether enjoyed warm or cool, this combination of cinnamon, hazelnuts and plums offers homey satisfaction.
Beer takes on a new role in this sweet sauce served over rich ice cream. Choose brightly coloured, shiny cherries and consider investing in a cherry pitter: It makes for less mess and half the work. This sauce calls for kriek (a Dutch word for cherries) lambic beer.
Polpette, or Italian meatballs, are fantastic with a side of sautéed rapini or other leafy greens. Or serve with cooked pasta, quinoa or rice.
Here's a rich but superlative way to honour the pumpkin and celebrate the Thanksgiving harvest.
From our book and video, Fast-Fix 5 Ingredient Cooking (Robert Rose Inc., 1997), here is a delicious vegetarian burger. Experiment with various toppings: diced avocado, shredded romaine lettuce, or Monterey Jack or fontina cheese. Mild or medium salsa is plenty hot, especially when salsa is not just a condiment but the central ingredient.
Dill pickles and thick-cut potato chips are the perfect accoutrements for this European-deli-inspired burger. Serve on pumpernickel buns or kaiser rolls.
Just because it's from your freezer doesn't mean it has to be an everyday meal. This chicken is fancy enough to make you feel like you're dining out.
This refreshing dessert is ideal for any gathering. Vary the flavour of the sorbet and fruit depending on preferences.
