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5794 recipes for "pepper"
5794 recipes
Lobster Thermidor

Lobster Thermidor

Dec 3, 2008

This dish is thought to have been created in 1894 by Chez Marie, a Paris restaurant, for the opening of Victorien Sardou's play Thermidor. Others say it was first tasted by Napoleon during Thermidor, the 11th month of the calendar invented during the French Revolution.

Boeuf Bourguignon

Boeuf Bourguignon

Dec 15, 2008

The secret to meltingly tender beef is all in the right cut: a well-marbled cross-rib pot roast. Bourguignon means as prepared in Burgundy, a district synonymous with Pinot Noir wine. So it makes sense to use a Burgundy or New World Pinot Noir both for braising and serving.

Sausage Cabbage Rolls

Sausage Cabbage Rolls

Jul 14, 2005

Sausage and cheese roll up together in cabbage leaves for a tasty twist on an old favourite.

Sheet Pan Peach, Prosciutto and Arugula Pizza

Sheet Pan Peach, Prosciutto and Arugula Pizza

Peaches might seem like an unusual pizza topping, but in this recipe, their sweetness is the perfect foil for salty, crispy prosciutto, creamy mozzarella and sharp arugula. We promise, once you try this, you'll be converted!

Toad in the hole (Sausages in Pudding Batter)

Toad in The Hole (Sausages in Pudding Batter)

Plump pork sausages, crispy Yorkshire pud and a rich onion gravy come together to make this family favourite.

An everlasting favourite of children, this dish is known and loved by most British people as sausages (the toad) cooked in Yorkshire pudding batter (the hole). But it wasn’t always so. In 1861, Mrs. Beeton described a version that used steak and kidney instead of sausages, while other early recipes called for cheap offcuts or leftovers of any kind of meat . The Art of Cookery (1747) even includes a recipe for “pigeon in a hole.” Sausages became integral to toad in the hole during World War I – perhaps as a way to
stop them exploding in the pan when frying – and the dish rapidly became a national hit.

Kale and Pancetta Quiche

Kale and Pancetta Quiche

Jan 31, 2008

A pale yellow filling laced with green kale in a golden crust is pretty enough for any brunch table. With all the components ready and waiting in the fridge, it takes only minutes to assemble and pop the quiche in the oven.

Smoked Tomato Bruschetta With Canadian Gouda

Smoked Tomato Bruschetta With Canadian Gouda

Cooking the tomatoes low and slow infuses them with smoky flavour and makes this simple appetizer anything but average. Cocktail tomatoes, which are about an inch wide, are the ideal size for this recipe. Use strongly flavoured wood chips, such as hickory, for the best taste.

The Ultimate Beef Stew Recipe

The Ultimate Beef Stew Recipe

This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.

Green Pea and Leek Galettes

Green Pea and Leek Galettes

May 1, 2017 Dinner

These galettes are loaded with buttery peas, leeks and tomatoes, plus enough gooey mozzarella to hold it all together. Round out the meal with a peppery arugula salad.

Traditional Scotch Pies

Traditional Scotch Pies

Jan 10, 2012

Enjoy these hearty pies hot or the next day cold for lunch. They travel well, which makes them ideal for potluck events.

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