The light tomato broth in this soup is utterly delicious as is, but it really comes to life with the addition of creamy avocado, fragrant fresh cilantro, and crunchy radish slices and tortilla strips. Corn tortillas give this dish authentic Mexican flavour, but flour tortillas will work just as well if you have them on hand.
Using milk instead of whipping cream in the sauce cuts down on fat (plus, it’s less expensive!). To get a similar thickness to cream, we sprinkle in a bit of flour before the milk is added. Feel free to swap out the feta for crumbled goat cheese.
Don't have fusilli? Use another short pasta, such as penne or rotini.
This rustic bread has best results when baked on a baking stone. Heat the stone in the oven as it preheats. Use a cornmeal-dusted baker's peel to transfer the loaf to the stone just before baking. However, if you don't have a baking stone, you can still use a baking sheet. You can find stone-ground rye flour in bulk food stores.
Kids will love this take on fries, even though they're secretly made from an unexpected vegetable. Marinara Dipping Sauce makes a tasty alternative to ketchup. Kids can help by cracking the eggs, shaking the flour mixture and dipping the zucchini sticks. Have them use one hand for dry ingredients and the other for wet, so the breading sticks to the zucchini and not their fingers.
Pies aren't usually among the gluten-free goodies in grocery stores. This all-purpose crust solves that problem. The pastry is delicate, so roll it out between sheets of parchment paper to keep it from crumbling. That will also make transferring it to the pie plate a cinch. Dust the paper lightly with tapioca flour between rolls if you find the pastry is sticking to it.
The Four Seasons Hotel Toronto has a renowned kosher kitchen that caters everything from weddings and bar and bat mitzvahs to conventions and dinners for hundreds of guests. Executive pastry chef Sitram Sharma shares this layered chocolate cake made especially for Passover with potato flour. "Chocolate is the No. 1 dessert, a very popular item on the kosher menu," he says. Garnish with red currants, red or golden raspberries, quartered strawberries or cape gooseberries.
A loaf of bread takes too long to make — and isn't it fattening, too? So why bother? Irish soda bread says phooey to both these ideas. With baking soda instead of yeast, you can bake a loaf in less than an hour. With buttermilk and whole wheat flour, this dense, moist bread fits very nicely into a healthy diet. Here's a master recipe with two variations — one with honey and fruit and one with cheese and onion.
Toronto chef Chris Klugman took over the catering and takeout-food department of the Summerhill Market in the fashionable Toronto district of Rosedale in 2001. His soups and prepared main courses are flying off the shelves of this upscale family-run grocery store, which was established in 1954. The most popular dinner item is chicken pot pie, subtly flavoured and rich in chicken taste. Klugman likes to thicken the sauce with a roux of rendered chicken fat and flour; try it if you wish. You can also boil cubed potatoes in the cooking liquid to add to the pie.
This recipe delivers silky, delicate dough that's endlessly adaptable to any number of pastas—simply adjust the shape, size and thickness of your noodles. For easy rolling, a pasta machine or a stand mixer attachment can be found in most kitchen supply stores.
Traditionally served with tea and often enjoyed for breakfast, buttery scones can be customized with your choice of fruit and dairy.
