Chicken Pot Pie with Mushrooms, Bacon & Leeks
A creamy chicken filling pairs up with a flaky crust for a family dinner winner.
A creamy chicken filling pairs up with a flaky crust for a family dinner winner.
Skip the drive-thru line with our all-beef patties, stacked high for a double dose of meat and topped off with cheese, pickles and our lip-smacking burger sauce.
We've transformed one of the most popular Indian dishes, a potato-and–cauliflower curry called aloo gobi, into easy-to-make individual cakes. Serve with a dollop of raita or plain yogurt.
A special occasion calls for an impressive roast. Beef tenderloin is a bit of a splurge but easier to cook than turkey. The melt-in- your-mouth texture and rich flavour make for an unforgettable holiday meal.
Mild and rich smoked trout is special enough for a festive brunch tart.
The best calamari are crispy on the outside and tender on the inside. This requires a thin coating of the flour mixture and then quick-frying in oil at the proper temperature. Enoy it as is, with a squeeze of lemon or with Basil Aïoli Dipping Sauce.
This recipe is a bit labour-intensive, but it makes two pans – one to eat tonight and another that freezes beautifully for another time.
Rob Feenie, chef of the renowned Lumiere Restaurant in Vancouver, author of Rob Feenie Cooks at Lumiere (Douglas & Mc-Intyre, 2001) and star of “New Classics with Chef Rob Feenie” on Food Network Canada, serves a tasty rolled lamb shoulder and beans. For home cooks, we have simplified the recipe while preserving all the vibrant flavours of Feenie's original.
