Search in:

245 recipes for "bone"
245 recipes
Salmon, Zucchini and Potato Frittata

Salmon, Zucchini and Potato Frittata

Jul 14, 2005

Easy enough for a weeknight supper,a frittata also makes a satisfying weekend brunch. Eggs are an important source of high-quality protein. They are also a source of vitamins B12 and E, riboflavin and folate. For added calcium, mash the salmon bones finely - you won't even notice them. Serve with crusty whole wheat bread and Sautéed Spinach.

Citrus and Herb Rib Roast

Citrus and Herb Rib Roast

Nov 7, 2016 Dinner

This impressive roast is coated in a crispy, flavour-packed crust that adds elegance to your dinner plate. To carve, remove the bones and cut thin slices across the grain. If you have guests who prefer different levels of doneness, save the centre slices for the rare-beef lovers and the outer pieces for those who prefer their meat well done.

Maple Whisky Barbecue Sauce

Maple Whisky Barbecue Sauce

Jul 14, 2005

Why pick up store-bought barbecue sauces when you can just as easily make your own at home? Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.

East-West Barbecue Sauce

East-West Barbecue Sauce

Jul 14, 2005

Why pick up store-bought barbecue sauces when you can just as easily make your own at home? Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.

Fruity Barbecue Sauce

Fruity Barbecue Sauce

Jul 14, 2005

Why pick up store-bought barbecue sauces when you can just as easily make your own at home? Here is one that you can brush onto food while grilling or use as a dip for grilled meats and vegetables. Use 1 cup (250 mL) sauce for 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat.

Honey Balsamic Ham

Honey Balsamic Ham

Dec 12, 2011

After all the fussing that's part of a large festive meal such as Christmas dinner, it's a relief the next day to simply put a ham in the oven to serve with Curried Pears. Ham is as delicious hot as it is cold, and the big bonuses are the smoky leftovers for sandwiches and salads and, finally, the bone that enriches a bean soup.

Maple Buttermilk Grilled Chicken

Maple Buttermilk Grilled Chicken

Everyone will love this sweet and savoury chicken. Mix it up by using a variety of white and dark meat so that they all get their favourite pieces. Be sure to cut chicken breasts in half crosswise, through the bone, to make them more similar in size to the thighs and drumsticks. For a fun garnish, cut a lime in half to grill alongside the chicken for the last 10 minutes.  

Barbecued Flank Steak

Barbecued Flank Steak

Jul 14, 2005

Inexpensive flank steak, sometimes known as London Broil, makes a delicious change from burgers and chops when a crowd is coming for dinner. Each steak weighs one to 1-1/2 pounds (500 to 750 g) and because there is no fat or bone, will feed three or four guests. To produce tender meat from flank steaks, grill them until rare or medium-rare and slice them very thinly diagonally across the grain.

Braised Pork Shoulder and White Beans

Braised Pork Shoulder and White Beans

Sep 28, 2009

The humble pork shoulder roast becomes meltingly tender when braised. A bone-in pork picnic roast or boneless pork butt roast can be used interchangeably in this recipe, depending on what is available (but if using a shoulder picnic roast, leave its fat cap on for extra flavour). The Garlic Vinegar Sauce adds a hit of acidity to cut through the richness of the meal. Pass it around so that each person can add it according to taste.

Crisp and Juicy Barbecued Chicken

Crisp and Juicy Barbecued Chicken

Jan 30, 2007

Barbecued chicken can be a challenge. You know the scenario — burned skin and meat red at the bone. But there's a secret to cooking the chicken through and getting crispy golden brown skin that has everyone asking for seconds. It's grilling chicken pieces over indirect medium heat until juices run clear, then moving them over direct heat to crisp and colour. You can buy the chicken whole and cut it up, or opt for parts and choose any combination you like. In our Test Kitchen, thighs rule! They are meaty and taste better than white meat, and there's less risk overcooking than with breasts.

© 2025 TVA Group. All rights reserved.

Login

Forgot password ?

Sign up