This vibrantly coloured salad is tangy and refreshing—the perfect pairing for mild crab.
Looking for a twist on chicken salad? This cold noodle version is made with an aromatic and slightly spicy dressing that adds Asian-inspired flavour.
Not enough broccoli slaw? You can easily bulk it up with more chopped broccoli.
For this stunning salad, use the thinnest setting on your mandoline to shave crisp root vegetables into delicate medallions. Miso paste is generally used to flavour soups, but here it acts as a savoury base for the simple Japanese-inspired dressing.
"Spatchcocking” a chicken means flattening it after removing the backbone. This decreases cooking time and, along with the superflavourful basting sauce, keeps the meat moist and juicy.
Use the remaining ginger-flavoured oil to stir-fry sliced red peppers and snow peas for a colourful, tasty side dish.
Tostadas are given a fresh makeover in this crispy grilled version of the fried Mexican favourite, topped with our recipe for “cheater” refried beans. This recipe yields four servings for a light dinner, but you can easily double the ingredients to satisfy larger appetites. Serve with extra sour cream, if desired.
Three simple ingredients are all you need to make the best ricotta you've ever tasted. For an extra-indulgent treat, opt for organic whole milk, which is slightly higher in milk fat. This ricotta is most delicious served right away and warm, and it makes the most decadent and impressive topping for toasted bread.
You can marinate and freeze these tasty wings ahead of time. (From the January, 2005 issue of Canadian Living Magazine.)
