701 recipes for "wine"
Crispy Polenta with Vegetable Ragù

Crispy Polenta with Vegetable Ragù

A bit of pesto adds complexity to this quick sauce, without the need to simmer it for hours. This recipe feeds a larger group, so it's perfect for easy entertaining, but it can easily be halved for an everyday dinner. Top the ragù with a bit of extra shaved Parmesan, if desired. Serve with our Sautéed Kale with Golden Raisins.

Turkey Breast Stuffed With Herbed Butter

Turkey Breast Stuffed With Herbed Butter

Dec 17, 2011

This is a great alternative to a whole bird for an intimate holiday dinner. You will need about a 2-1/2 lb (1.125 kg) bone-in skin-on turkey breast to yield the right amount of meat. Ask your butcher or the meat department of the grocery store to bone it for you if you don't feel comfortable doing it yourself.

Hearty Gluten Free Penne With Braised Duck Leg

Hearty Gluten Free Penne With Braised Duck Leg

Feb 22, 2017 Dinner

Hosting friends while needing to accommodate for dietary restrictions can be tricky. Impress guests with a wholesome pasta dish that combines braised local duck with all the tastes of fall: sage, hazelnuts and butternut squash.

Crab and Sticky Rice

Crab and Sticky Rice

Sep 28, 2009

This Taiwanese specialty, in which fresh crab steams over cooking rice, is usually prepared in a large steamer, but I've adapted it to conveniently cook in an oven. Either long- or short-grain white sticky rice (also called glutinous rice) can be used.

Beet Risotto

Beet Risotto

Jun 30, 2016 Dinner

Risotto is at its best when served straight from the stove, as it loses its silky texture while it sits. Roasted beets give this risotto its subtly sweet flavour. For the most beautifully hued dish, we've added the beets toward the end of cooking.

Slow Cooker Pork Charcutière

Slow Cooker Pork Charcutière

Sep 23, 2015

This recipe incorporates all the flavours of a charcuterie platter into a single dish. It can be difficult to cut this tender roast into thin slices, so separate the meat into chunks before serving. It will be much easier—and just as tasty! For a hearty meal, serve with mashed potatoes and our Quick Braised Red Cabbage.

Roast Stuffed Goose

Roast Stuffed Goose

Dec 31, 2007

This traditional roast goose with its richly flavoured dark meat is enhanced by the Chinese technique of searing the skin with boiling water and refrigerating the bird overnight to air-dry and ensure a glassy crisp skin.

Pickerel With Mustard Cream Sauce and Wild Rice Pilaf

Pickerel With Mustard Cream Sauce and Wild Rice Pilaf

Feb 6, 2012

Pickerel and wild rice, two of the most iconic foods of Manitoba, are paired in this dish. The simple, creamy pan sauce pulls them together. This entrée is ideal for a casual Manitoba-style dinner party, but perfectly suited for a weeknight meal, too.

Roast Turkey With Hazelnut Gremolata

Roast Turkey With Hazelnut Gremolata

Dec 3, 2012

Toasted hazelnuts, vibrant parsley, a hint of orange and diced prosciutto get tucked under the skin of a turkey to make a super moist bird for your holiday table. It's not pretty work, but it's worth it to gently loosen the skin from the tops of the legs, too. This allows the flavour of the gremolata to permeate both the white and dark meat so no one misses out.

Login