Roast Spatchcock Turkey
Ready in 90 minutes, our beautifully juicy spatchcock turkey will change the way you view holiday dinner forever. Serve it with our Real Gravy.
Ready in 90 minutes, our beautifully juicy spatchcock turkey will change the way you view holiday dinner forever. Serve it with our Real Gravy.
A traditional fermented Korean side dish, kimchi is a sweet and spicy combination of sliced cabbage, other vegetables and seasonings. About a day after jarring the kimchi, you will begin to see bubbles in the liquid; this is a sign that the fermentation process is working.
Roasting all but one of the garlic cloves pumps up flavour to the max without having the overpowering taste of raw cloves. Roast a few extra heads and spread the soft cloves onto toasted baguette slices or crackers for a tasty snack.
In The Test Kitchen, we love a brined turkey. In this recipe (which originally appeared in our October 2011 issue), a sweet brine replaces a more traditional salt brine. The result is an ultra-tender and moist turkey with just a subtle hint of sweet apple cider.
Here, the classic Greek pairing of spinach and feta cheese combines with eggs to fill a crisp phyllo pie. Use a serrated knife for neat and easy cutting.
Chef Jeff McCourt of the Courtyard Café in Confederation Centre of the Arts in Charlottetown gussies up his chowder with even more seafood, including oysters, scallops and crab — all Island-fished or grown.
There's no need to heat up your oven to make this cheesy herbed corn bread. Parchment paper protects the bread from overbrowning and allows you to lift the loaf out of the slow cooker with ease.
From Jennifer McLagan's wonderfully innovative cookbook Bones: Recipes, History and Lore (HarperCollins, 2005), comes this aromatic dish that celebrates succulent oxtails. It's delicious with rice and a vibrant green vegetable.
This layered casserole is a snap to put together for a youngster who's able to handle the stove. If there are any leftovers, you can pack them in a container to reheat for lunch the next day.
Freezing meatballs already in the sauce a few days or weeks ahead makes them an easy one-pot appetizer on the day you need them. You can easily substitute lean ground beef or chicken for the pork. Don't miss the link to our video tutorial on this recipe below.
