Hosting a small crowd this Thanksgiving? Try this delectable, cooked-to-perfection turkey breast dinner that (bonus!) doesn’t take all day to prepare.
This aromatic sauce makes an excellent dip with bread, labneh and fresh herbs, or use it to top eggplant or chickpea stews, meatballs or braised lamb.
Enjoy this traditional Sicilian sauce over pasta, or on a ciabatta bun with a slice of provolone cheese and a handful of mixed greens.
This is a wonderful late summer or early fall recipe using fresh vegetables and berries, with the added touch of our local dark rum and truly Canadian maple syrup. You can vary the vegetables depending on what is available at the time, just use about a half pound of vegetables per person. Also, we like the tarragon, but a combination of fresh herbs could be used with the vegetables. This recipe will serve 6 ? 8 people. Easy to prepare,it is fancy enough for company but simple enough and quick enough for a family supper. Because the vegetables and roast cook together and the sauce it quick, it can be cooking while you enjoy your company. Begin by preparing the pork and vegetables and then while they are cooking, prepare the barbeque sauce.
The inspiration for this recipe was to have as much seafood as possible in one dish; my partner loves seafood and cannot get enough. I serve this dish in a large tureen in the middle of the table and let everyone serve themselves "family style". I serve with a great glass of cold white wine and everyone has a great time.
A bit of pesto adds complexity to this quick sauce, without the need to simmer it for hours. This recipe feeds a larger group, so it's perfect for easy entertaining, but it can easily be halved for an everyday dinner. Top the ragù with a bit of extra shaved Parmesan, if desired. Serve with our Sautéed Kale with Golden Raisins.
The best calamari are crispy on the outside and tender on the inside. This requires a thin coating of the flour mixture and then quick-frying in oil at the proper temperature. Enoy it as is, with a squeeze of lemon or with Basil Aïoli Dipping Sauce.
This dish is low-fuss because you can bread and refrigerate the chicken up to 8 hours ahead—meaning you can avoid greeting guests with eggy, floury, crumby fingers. If you can't find watercress, arugula makes an equally appealing salad topper for the meal.
