Zesty, sweet-sour sauce slathered on pork ribs makes a fantastic fall entrée.
Never fear dry chicken burgers again. Using your meat thermometer will result in a brilliantly juicy patty every time. Topping this burger with smoky chipotle mayo and sweet sugar snap pea slaw adds great crunch and a hit of spice.
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.
Enjoy these Australian squares just as they are, or dip them in a mug of hot cocoa for the ultimate treat. While they're traditionally made with sponge cake, our version uses easy-to-make chocolate pound cake instead, making them a sinfully indulgent dessert for chocolate lovers. To retain their moistness, store the squares in the fridge.
This aromatic curry starts with a practically prep-free sauce that gets its potent flavour from garam masala, a finely ground blend of cardamom, cinnamon, nutmeg, coriander, mace and cloves. To save time on prep, look for the ready-made mix in the spice aisle.
Short cut noodles make for an easy-to-share pasta dish. Simple to prep and effortless to make, this recipe features fresh ingredients like sweet cherry tomatoes, baby arugula and Brussels sprouts, along with locally sourced West Coast halibut and Ontario pancetta making it a bright and flavourful meal.
Spelt is an increasingly popular ancient grain. The flour has an inherent nuttiness and toasty flavour, which make it an ideal complement to the fresh pear and fall spices in this muffin.?
I don't eat beef, but I love shepherd's pie, so I decided to make up my own. Instead of potatoes, I use sweet potatoes because they add a bit of sweetness to the pie, and the colour is gorgeous on a crisp white plate! The addition of the cheese on top balances the sweetness of the potatoes and provides a delicious gooey treat! I mean, hey, isn't everything better with cheese?
