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.
Sweet and sophisticated, these pears get their stunning golden hue from a hint of saffron.
Poaching chicken creates an intense, clear broth. However, you can make an even quicker version using leftover chicken or turkey. Sprinkle soup with sliced warm tortillas and hot pepper sauce and serve with a romaine-and-avocado salad.
Making homemade chicken soup chock-full of vegetables is easy with this hearty slow cooker recipe. For a great boost of colour, stir in fresh parsley at the end.
Stephen Alexander of Cumbrae's Meats in Toronto is a third-generation butcher. “Every cut is a great one; it really depends on how you prepare it,” he says. Follow the recipe to remove the connective tissue in the flatiron steak (actually a top blade) or ask your butcher to prepare it for you.
What's for Dinner? Delicious meals make the most comforting weeknight suppers.
Butternut squash is the easiest of the squashes to peel and cut into finger-size sticks for this sensational side dish.
This focaccia dough is moist and a bit difficult to handle at first. It needs a long kneading (easiest in a stand mixer) and a rise overnight in the refrigerator to come together in texture and flavour. To prevent the dough from taking on any fridge odours, place the covered bowl in a plastic bag. Whole spelt flour gives a wonderful and subtle nutty boost to the flavour of the white flour; you could replace it with whole wheat flour, if you prefer. To prepare the chipotle peppers, soak them in boiling water until softened, about 15 minutes. Remove stems; split and seed.
