Start a new tradition with a sage-and-oregano corn bread stuffing for roast turkey. If time is too tight to make Corn Bread Loaf, buy corn bread at a local bakery; you'll need 3 lb (1.5 kg).
Pair up these two Ontario products for a spectacular rolled and barbecued roast. Buy a few of each mushroom - button, cremini, shiitake (use caps only) and oyster - for the stuffing. Wrapping the roast in bacon imparts smoky flavour and keeps the meat moist. It would be hard to deny that bacon makes everything taste better.
Few Chinese banquets are without a fancy preparation of a whole chicken or duck. The rich chestnuts and shiitake mushrooms suit the New Year's table and represent fall and winter respectively. The carrot slices stand for gold coins that welcome the coming spring with riches, and the green bok choy reminds us of summer. Don't think of this dish as only for Chinese New Year; it makes a wonderful main course at any table.
In The Test Kitchen, we cook rib eyes to medium-rare—just enough to render some of the fat but not enough to toughen the meat. This béarnaise recipe yields a full cup; leftovers don't keep well in the fridge, so if you're serving a smaller crowd that won't need all of the sauce, consider substituting with our Shallotand-Herb Compound Butter (see below).
Featuring fresh, East Coast lobster, this delicious pasta is sure to warm any lobster lover's heart and make for an impressive feast for an intimate, special reunion.
You don’t need to cook an entire turkey to enjoy a Thanksgiving meal. Here, spinach, kale, bacon and chicken, along with flavourful herbs and fruits, are stuffed into a turkey breast for a succulent gobble-gobble feast.
You can turn this colourful and delicious lasagna into a vegetarian main course by omitting the pancetta.
Chef Gail McCully of Port Alberni, B.C., created this dish, which was the winner of the 2009 Master Garlic Chef cook-off. Port Alberni, the salmon capital of the world, has since adopted this delicious prosciutto-wrapped salmon as the official recipe of the Alberni Valley. Opt for wild-caught salmon if possible for our adaptation of the recipe.
This one-pot meal is loaded with juicy chicken, smoky bacon, hearty potatoes and tender-crisp veggies. We like to call it comfort in a bowl.
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.
