Swiss Chard with Frizzled Onions
Frizzled onions add instant sophistication to even the most humble side dish. Garlic and hot pepper flakes infuse the oil—and the Swiss chard—with flavour.
Frizzled onions add instant sophistication to even the most humble side dish. Garlic and hot pepper flakes infuse the oil—and the Swiss chard—with flavour.
Tired of eating the same old barbecue basics all summer long? Put hot dogs and hamburgers on the back burner and elevate your grill game with this succulent dish instead.
Grilling the vegetables before baking gives them a subtle smokiness that makes this casserole special. For extraordinary results, use fresh mozzarella (the kind stored in water at Italian delicatessens and cheese shops).
The spectacular look of this succulent roast belies how simple it is to make. If you want one rib per person, you may need to have the butcher tie two racks together for you.
Hearty is the description for this vegetarian dish that is sure to be a new buffet and potluck favourite.
There are two steps to braising. First you brown the meat to seal in the juices, then
cover and cook it with a small amount of liquid at a low temperature for a long
time to break down the fibres.
Simple pantry ingredients make a flavourful sweet-and-sticky glaze for juicy chicken thighs. Feel free to use frozen broccoli for the couscous, if that's what you have on hand. (Psst, it's cheaper than fresh broccoli, and precut florets will cut down on prep time.) Cost: $3.50 per serving
