Chutney is a piquant companion to cream cheese on a cracker, a grilled cheese sandwich, thin slices of firm cheese, such as Gouda, Jarslberg or Cheddar, and ham, pork or poultry, hot or cold.
The classics never go out of style – and vanilla is still the most popular flavour of ice cream in North America.
Crisp, herb-scented vegetables herald spring. You can replace the baby zucchini and squash with two each sweet yellow peppers and zucchini, thickly sliced, and still keep the colours of the dish.
This makes a great vegetarian main course salad or side dish served with grilled meat. Since pea shoots are not as tender as pea tendrils, they are cooked before eating.
To gild the lily, serve these tropical cr?s with small scoops of rum-and-raisin ice cream or mango sorbet.
Making and canning your own salsa from scratch is much easier than you think – and a great way to use summer's best produce.
Spring rhubarb, raspberries, granola and yogurt make an appealing presentation.
A surprisingly secret ingredient — strained baby food plums — provides a convenient way to add luscious texture to brownies without any fuss and without interfering with the genuine chocolate flavour brownies must have.
A mix of baking powder, baking soda and buttermilk makes this bread rise. Bonus: It doesn't require any time-consuming kneading.
Roasting two pork tenderloins at once saves time later on. Eat one tonight, then refrigerate the second to make hearty sandwiches with tomatoes, lettuce and a bit of mayo later in the week.
