Texas Barbecue Brisket
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.
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.
This sophisticated French cooking method of baking fish in a sealed parchment paper packet makes a great impression and leaves little mess to clean up, so it's perfect for a busy weeknight. If you don't have parchment paper, you can use foil instead. Serve with steamed brown rice.
This wholesome soup will warm you up on chilly evenings, and it's especially satisfying when served with the herbed oil topping. Use the leftover oil in a salad dressing or drizzle it over pasta, a roast or steamed vegetables.
Rainbow trout is a perfect quick-cooking fish. When it's seared, the tender flesh—enhanced here by smoky, spicy chipotle chili powder—practically falls off the skin. Filled with colourful veggies, smoky lentils and a citrusy vinaigrette, this salad is a comforting meal served warm, and any leftovers make a light, refreshing lunch straight out of the fridge.
Tangy goat cheese and crispy kale adorn this velvety starter that's perfect for warming up on a cold day. Roasting the root vegetables brings out their natural sweetness, resulting in a more flavourful soup.
This calamari is speckled with flecks of sweet nori and served with a tasty dipping sauce that packs a punch. Add the wasabi paste to the mayo a little at a time so you can adjust the amount to suit your taste. Deep-frying is best done in batches for the most consistent results; adding too much calamari at once will bring down the temperature of the oil.
