Prunes flavour this rich sweet-and-sour beef stew. If using beef stock instead of beer, reduce the salt by half.
Pour the soup over the whipped cream at the table so guests can watch it foam to the surface (resembling the froth on a cappuccino coffee). This vibrant peppery soup is an impressive kickoff to a spring dinner party!
This kimchi is the most popular and widely consumed in Korean households and is synonymous with Korean cuisine.
Flank steak absorbs intense flavours from this marinade. Wear rubber gloves while handling chilies.
Five-spice powder, which usually combines cinnamon, anise, fennel, Szechuan pepper and cloves, is the perfect base for this spice rub. The slow and even cooking of indirect heat creates the most tender ribs without burning the meat.
Choose ripe, firm blush-red peaches for vibrant-looking syrup. The lemon juice mixture prevents the peaches from discolouring.
Enjoy the taste of summer long after the season has passed. Choose ripe firm blush-red peaches for vibrant-looking syrup. The lemon juice mixture prevents the peaches from discolouring.
Yakitori, a Japanese skewered chicken, is so easy to make. We love using thigh meat because it stays nice and juicy on the grill. Save any leftover sauce for stir-fries or noodles.
Bicol province in the Philippines is known for its spicy food, often using coconut. Here, the coconut is in the accompanying bread, Puto. In the Philippines, sweet potato leaves are traditionally used in this soup, but in Canada, spinach makes a fine substitute. Add hot peppers to taste.
Japanese udon noodles, which cook in a matter of minutes, soak up all of the slightly spicy umami-rich sauce in this stir-fry. Cubes of golden tofu make the meat-free supper substantial. You can also use cubed chicken or pork. Cost: $2/serving
