When you're hungry after a day's fishing (or a day at work) and you want to eat fast, this 10-minute glazed fish is just the ticket. Serve with rice and wilted fresh spinach.
Here's a quick summer fruit sauce that's great over ice cream, sorbet, pound cake or angel food cake.
Wheat beer goes perfectly with light delicious mussels. Choose a favourite from a local microbrewery or go afar and try Blanche de Chambly by Unibroue from Quebec, the Belgium Hoegaarden or the German Schneider Weisse.
Saunders tops each warm serving of this fragrant dessert with a scoop of Vanilla and Lavender Ice Cream (see below).
This is a New Zealand favourite recipe being used for years for lunch or dinner extras.
Wild rice adds chewy texture and nutty flavour to this rustic and wholesome bread. The batard shape (oval with pointed ends) lends it an artisanal French bakery touch.
The tomato paste used in this recipe is a concentrated source of lycopene, with 28 mg per 1/4 cup (50 mL) compared with 3 mg in 1 raw tomato. It is also noteworthy that research indicates lycopene from cooked or processed tomatoes is more readily absorbed by the body, especially if cooked with olive oil.
A cookie just isn't Greek unless it combines honey and walnuts. These cookies are perfect for a potluck because you can make and freeze them well ahead of time. Paired with a cup of strong Greek coffee, they really satisfy a sweet tooth.
These slightly puffed, crisp crackers don't need to be dunked or spread with anything. They're perfectly delicious on their own and work well cut into festive shapes, such as trees, stars and snowmen.
