Wild rice adds chewy texture and nutty flavour to this rustic and wholesome bread. The batard shape (oval with pointed ends) lends it an artisanal French bakery touch.
An attractive glaze, a slightly piquant gravy and a sweet stuffing meld deliciously in this easy roast.
For a shift from standard royal icing, we've topped these sugar cookies with marzipan, a mixture of sugar and almond paste, which is easy to roll out and adds rich flavour. The sky is the limit when it comes to decorating these star shapes. You can colour the marzipan in a variety of hues. Look for it in the baking aisle of your grocery store.
There is nothing quite like salmon skin cooked to crispy perfection. I regularly make this for dinner parties and have converted many a fish-skin hater. The secret to the crispness is cooking the fish 90 percent of the way through on the skin side (in a nonstick pan!); the key to maintaining it is serving the fish skin side up so that the moisture from the fish and vegetables doesn't turn it soggy. Don't try to turn the salmon too early; if it's sticking to the pan, it's not ready to turn. – Annabelle Waugh, Food director
This loaf, with its lovely wheaty flavour, even crumb and rustic artisanal look, will make even novices into confirmed bread bakers. You do have to begin the day before to mix the flour, water and yeast starter, but all three loaves – multigrain, whole wheat and white – are worth it. For all three, we used Robin Hood Best for Bread flours.
This recipe kicks chicken up a notch with a simple buttermilk marinade—it adds tangy flavour and keeps the meat tender and juicy. For a lighter version, skip the rolls and serve over leafy greens. It's great served with frosty mugs of beer.
Classic spring flavours and a variety of textures combine in a special brunch dish the whole family will enjoy. Mom will definitely appreciate the stylish presentation. Be sure to read through the whole recipe together first and then assign jobs, referring to the work plan below.
This fun twist on chicken tikka masala packs the richly spiced flavours of the popular Indian-style meal into a fresh and easy salad. You can buy chicken breasts already sliced into cutlets or simply cut whole boneless breasts in half horizontally.
Whether it's freshly sliced, or toasted and spread with butter and jam, this is a fantastic breakfast bread. It's full of flavour, rich in fibre and moist, yet beguilingly light textured.
