If you cook the ham first thing in the morning, you will have enough time for it to rest while the egg dish bakes. Enjoy the leftovers the next day.
Quatre épices, or four spices, is a mix used in French dishes. It consists of pepper, nutmeg, cloves and ginger and pairs nicely with honey, red wine and Dijon mustard as an elegant flavour combination on baked ham.
Dial up the drama with this impressive Sunday dinner roast. After the main event, turn the leftovers into internationally flavoured dishes such as an Argentine sandwich and a hearty Vietnamese soup.
Simmering whole shanks adds tons of flavour from the bones, and the rich gelatin from any marrow gives the soup body. To round out the meal, serve with a side of couscous.
Rosemary and lamb are a match made in heaven. Editor-in-chief Susan Antonacci loves to serve lamb, and here she shares one of her favourite recipes – a perfect welcome to spring.
Whole grains make for tasty stuffings, as in these chicken breasts rolled around an Eastern Mediterranean-inspired pilaf mixture. For a little more bulgur pilaf on the side, double the pilaf ingredients.
Canadian Living Magazine's April 2004 issue cover recipe, crispy-skinned chicken rolls with an elegant silky tarragon sauce, is worthy of any Easter or entertaining dinner — and easy enough to make often. Choose air-chilled chicken for this recipe.
Elwira Slavutych is known throughout Edmonton's Ukrainian community as a fine cook. One of her acclaimed poultry recipes is a whole chicken stuffed with rice and mushrooms, then baked in cream and butter. Keeping all the good, rich Ukrainian flavours, we're substituting breasts.
Serve with: Sliced beets and garlic pickles drizzled with oil
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.
