Serve in warmed pasta bowls with grated Romano or Parmesan cheese to sprinkle over top.
Ease into the flavours of fall with this hearty salad, which boasts beets, lentils, microgreens and goat cheese.
This lightly spiced meat loaf borrows flavours from North Africa. If you don't have couscous on hand, substitute 1/2 cup fresh bread crumbs. You'll find harissa, a fiery hot sauce, in Middle Eastern grocery stores and some supermarkets.
Prepared pizza dough makes quick work of these cheese-filled fingers. Use green or black olives, or a combination, for creepy rotten-looking fingernails. Let the dough rest for a few minutes between stretches and rolls to prevent it from shrinking.
Adding soaked wood chips to the grill gives this American classic its distinctive smokiness. You'll find this recipe in our book The Barbecue Collection.
Watch how The Canadian Living Test Kitchen makes this lamb recipe in our video, How to prepare a rack of lamb.
Brining marinates to the bone, ensuring a juicy turkey every time. We've created a lower-sodium brining option by replacing salted water with apple cider.
A crisp, flavourful coating holds this juicy, tender chicken, which is equally tasty hot or cold.
We're soaking up every last second of barbecue season with this sweet and mildly spicy dish. It's prepped and grilled in less than 30 minutes, making it great for busy weeknights and easy for impromptu entertaining. A sweet summer corn salsa is the perfect pairing for mouth-tingling Cajun chicken.
