Making mayonnaise from scratch is easier than you think! For best results, bring the ingredients to room temperature before you start blending. No food processor? Omit the egg white, using only the yolk, and make this mayonnaise using a bowl and a whisk.
A delicate dance of flavour and elegance — this dish marries fresh ocean bounty with a spirited, silky vinaigrette in a crisp, golden cone.
The classic recipe as featured in our Test Kitchen Video: How to cook a turkey
Plump pork sausages, crispy Yorkshire pud and a rich onion gravy come together to make this family favourite.
An everlasting favourite of children, this dish is known and loved by most British people as sausages (the toad) cooked in Yorkshire pudding batter (the hole). But it wasn’t always so. In 1861, Mrs. Beeton described a version that used steak and kidney instead of sausages, while other early recipes called for cheap offcuts or leftovers of any kind of meat . The Art of Cookery (1747) even includes a recipe for “pigeon in a hole.” Sausages became integral to toad in the hole during World War I – perhaps as a way to
stop them exploding in the pan when frying – and the dish rapidly became a national hit.
For crispier chicken skins, place the roasted legs on a single baking sheet and broil for a couple of minutes.
This classic Roman dish is typically made using tonnarelli or pici pasta, which are slightly thicker versions of spaghetti. It tastes best when made with fresh pasta, but you can substitute with 340 grams of any other long pasta, cooked al dente.
I am very excited about entering my recipe in the 2009 Canadian Living Cook of the Year Contest. I am an avid home-cook and love creating new and exciting home recipes to make for my family and friends. I am a firm believer in seasonal cooking, using the freshest ingredients available, and making use of local ingredients whenever possible. Consequently, I was delighted to see that this year's contest was to feature Canadian ingredients. I wanted to take things a step further and include some local Newfoundland ingredients. Newfoundland and Labrador has some wonderful producers for fresh, often organic, produce, seafood and meat products...and of course the island is well known for it's abundance of wild berries. Berry picking is a provincial past-time in late summer and early fall and many families, including my own, can be found on the hillsides or barrens, bent over and collecting gallons of sweet, juicy berries to be used fresh, or to be frozen for use during the long winter months. I knew as soon as I read about this year's contest that I wanted to feature these berries, along with our wonderful, locally-raised lamb and artfully crafted local wines, in my recipe. I hope you enjoy a taste of Newfoundland!
You don’t have to trek to the nearest bakery to enjoy a great bagel. Try this recipe and you may never want to purchase these delicious classics again!
Try preparing this delicious meal ahead of time so all you’ll need to do on a busy weeknight is warm up the food—minimal effort required—and the rest of the evening is yours to savour.
If ever there was a British national dish, this has to be it. Loved from John O’Groats to Land’s End, fish and chips is the perfect Friday night supper.
In mid-19th-century Britain, the worlds of Irish immigrants – with their potato dominated diet – and Jewish fried fish vendors collided, and a national dish was born, spawning countless chippies on high streets and seaside piers up and down the land. About a quarter of all white fish and 10 per cent of the potatoes now sold in Britain are sold in fish and chip shops. Not to mention the pickled onions and eggs, curry sauce and mushy peas that go with them.
