One of those good home cooked meals that takes about 20 minutes - just enough time for the noodles to be ready!
Brighten up a table with this colourful Thai dish.
Although these traditional crisp potato latkes are best made just before serving, you can make them ahead and reheat them in the oven. They are a bit fragile when not fully cooked, so turn them with a spatula while holding the tops down with a fork or second spatula.
The bright colour and tart flavour of red currants are harmoniously balanced by slivered almonds and almond flavouring. Half of the currants can be replaced by raspberries, if desired.
Leftovers from a turkey dinner are inevitable, and pot pie is a delicious way to serve them. Apples add sweetness to this not-so-traditional version and complement the easy topping.
If you don't have fresh sage on hand, substitute 1 tsp (5 mL) finely chopped fresh thyme leaves or 1/2 tsp (2 mL) dried sage or thyme.
You can serve the salad after the turkey and side dishes to refresh your appetite, then rest for a while before dessert. You can also plate the salads individually.
Coming home to the aroma of this hearty stew with its harvest vegetables is truly comforting.
Dried mushrooms develop rich, earthy flavours in the slow cooker. Dried chanterelles are light coloured and have a lovely taste, but feel free to substitute other dried mushrooms.