To get that rich, dark sauce, it's best to brown the meat before braising. The process takes a little time, but it layers in the flavour. Adding cocoa powder enriches the dish, too.
Sourdough can claim to be the original bread as it's made with spongy starter, the leavener used in making bread before cake and granular yeasts were commercially available. Although it's not a last-minute project — the starter and the bread need time to develop the distinctive tangy taste — this crusty, chewy loaf is actually easy to make and well worth the time. And if you feed the starter regularly, you can enjoy making this bread for years to come.
If you don't mind messy tacos, pour a little extra sauce from your slow cooker over top. Reserve whatever sauce is left over—it makes a great base for chili. Customize the tacos with your favourite toppings, such as thinly sliced radishes, shredded cabbage or lettuce, diced avocado, shredded cheese, sour cream and lime juice.
It doesn't take long to prepare and refrigerate the ingredients the night before, then start them in the slow cooker in the morning for a healthy, hearty soup. Offer some grated Parmesan cheese to sprinkle over the bowlfuls.
This bright salad tastes as good as it looks. Use shelled edamame (Japanese green soy beans), which can be found in your grocer's freezer section, to make this salad in just five minutes.
We've transformed the classic French beef-and–puff pastry entrée into bite-size morsels that pack all the flavours of the namesake dish. Enjoy any leftover pâté spread onto fresh baguette slices.
One sheet of phyllo makes a soft, slightly crisp wrapper for these triangular cheese-filled pastries. For a crunchy version, use two sheets, brushing with butter between layers. Serve with the Greek licorice-flavoured liqueur called ouzo.
The beauty of our twist on a pizza Margherita is in its simplicity. The no-cook tomato sauce, fresh mozzarella and basil don't need fussing over chewy and tender dough like this.
Nice cream is a vegan iced dessert made from mashed frozen bananas. It’s as creamy as soft ice cream and contains no dairy. Infinitely versatile, it’s a great way to use up overripe bananas...other than banana bread!
