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.
Making a hearty beef stew has never been easier with an Instant Pot. Create this favourite comfort food in a fraction of the time and don’t forget to serve with crusty bread to sop up the gravy.
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.
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.
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.
Rice vermicelli is easy to find among the Asian noodles in an increasing number of grocery stores. You can substitute 2 cups (500 mL) rinsed drained cooked vermicelli pasta.
By Eva Fong, Burnaby, B.C.
Cook of the Year 2009 Winner, Fish & Seafood category & Grand-Prize winner
The inspiration for this dish comes from Eva's husband, who loves fish and seafood. Before the couple had children, Saturdays were known as Seafood Saturday in the Fong house. The Asian spin on this dish displays the diversity we have in Canada: fish and cucumbers from British Columbia, sweet potatoes from Ontario. Eva serves this dish with Sweet Potato Fries.
Ready in 90 minutes, our beautifully juicy spatchcock turkey will change the way you view holiday dinner forever. Serve it with our Real Gravy.
Thin slices of eggplant form the covering for this robust baked pasta from our new book, Canadian Living Cooks (Random House, 2003), which features a collection of favourite recipes from our show on Food Network Canada.
Serve this savoury tart as either an appetizer or a side dish. For the easiest prep, thaw the puff pastry in the fridge the night before.
