To get that rich, dark sauce, it's best to brown the meat before braising. The process takes a little time, but it layers in the flavour. Adding cocoa powder enriches the dish, too.
Layer after scrumptious layer of rich meat sauce, tender pasta and creamy cheese make this lasagna the best you'll ever have. The family-friendly classic is just as good when you make it ahead, so it's a Monday night lifesaver.
Canadian Living Magazine's April 2004 issue cover recipe, crispy-skinned chicken rolls with an elegant silky tarragon sauce, is worthy of any Easter or entertaining dinner — and easy enough to make often. Choose air-chilled chicken for this recipe.
A creamy chicken filling pairs up with a flaky crust for a family dinner winner.
Extravagant, yes, but this roast is a sight to behold and perfect for a celebratory meal. There's nothing quite like an impressive roast and saffron rice pilaf to elicit oohs and ahs from guests while satisfying their appetites. For easy serving, be sure to ask the butcher for a roast with 12 ribs.
This hearty broth-and-seafood combination has vibrant colour as well as terrific flavour. Choose thick (1 inch/2.5 cm) fish fillets.
Pick up the October 2006 issue of Canadian Living magazine and celebrate Thanksgiving with our "Dining Inn Style" menu for eight featuring this tantalizing main event.
Because chicken cutlets are much thinner than whole chicken breasts, they cook much more quickly and save time. You can buy chicken breasts already sliced into cutlets, or simply cut whole boneless breasts in half horizontally. Asparagus works beautifully in this recipe, but snow peas or sweet peppers would be delicious as well, so work with whatever you happen to have on hand.
This luxurious braised lamb dish is served with a creamy parsnip purée and fresh green salad.
