Pesto adds pizzazz to this classic fall soup and is a great way to use up the last of the basil from the garden.
This thick, hearty soup is adapted from a recipe by George Cifa of the Stratford Optimist Club in Stratford, Ont. It's featured in the cookbook Simply Soup by the Alzheimer Society of Perth County, Ont., based on the society's annual Soup's On fund-raiser, which attracts huge lunch crowds to enjoy soups made by the city's restaurants and service clubs.
Pasta and cheese is our family's favourite comfort food. How can you go wrong? Orecchiette ('little ears') is our preferred pastsa with this dish; however, you can always substitute your favourite.
Guests will be surprised to find that these appetizers, studded with nuts and bejewelled with pepper jelly, are not to be saved for dessert. This is one cookie recipe that can be made only in a food processor and should certainly be paired with cocktails.
Bright flavours of smoked salmon, green onions and lemon add a special-occasion feel to a puffy soufflé which is excellent for brunch, lunch or supper.
This pasta has few ingredients, cooks up in a snap and tastes of summer. It's perfect for a main dish but also makes a lovely first course for six to eight people. Bread crumbs and pasta water help make the delicious light sauce. Keep this recipe on hand to try with homegrown tomatoes when they are in season.
Prosciutto-wrapped figs take just a few minutes to crisp up in the oven, plus they elevate this simple yet elegant salad. Small figs work best, but if you can find only large ones, cut them into quarters. Balsamic dressing brings out the sweetness of the figs.
One of our most popular recipes, just one skillet is needed to cook the chicken and cherry tomatoes while the linguine boils away. Toss everything together when cooked and serve in just 20 minutes or less.
This flavourful and hearty soup can be on your table in only 30 minutes. For a vegetarian option, omit the salami and use vegetable broth instead. If you’re doing this, be sure to adjust the seasoning and fat to taste.
Cooking the sausage in the pan first helps flavour the entire dish. Adding some of the pasta water at the end helps loosen the sauce and coats the pasta without adding any fat.
