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.
We've taken the hassle out of stuffing for an easier rolled version of traditional chicken cordon bleu, which is perfect for busy weeknights. Grilled thinly sliced potatoes make a great alternative to roast potatoes when grilling season is at its peak.
Our Cauliflower Mac & Cheese is topped with garlicky, buttery bread crumbs.
Risotto is generally a labour of love. Our shortcut version eliminates most of the stove-top stirring, but produces equally silky results and turns ho-hum turkey leftovers into a special meal. Make sure to serve the risotto as soon as it's done cooking; as it stands, it thickens quickly and loses some of its creamy texture.
Blanching the greens helps to rid dandelion of some of its bitterness, making it a delicious side dish. For best results, look for tender young leaves instead of big, woody, hairy ones. Dry the dandelion greens very well before adding the cheese sauce so that it doesn't split or become watery. If you can't get dandelion greens, tender young Swiss chard leaves make a perfect substitute.
This stuffing works best with day-old bread, which doesn't shrink as much once the liquid is added. If you have a fresh loaf on hand, cut it into cubes and spread on a baking sheet, then toast in 350°F (180°C) oven until slightly crisp, about 10 minutes.
These mouthwatering burgers are adapted from the meat loaf recipe of Rosa Paris of Toronto. Rosa is from the small town of Modugno in southern Italy, and this burger reflects the rich flavours of her native cuisine.
