Polenta squares topped with chicken cacciatore will bring make-it-again requests at home or for a potluck.
Fennel seeds are milder in flavour when preground than when whole or freshly ground; if you're starting with whole seeds, grind them using a mortar and pestle or a spice grinder, and use only half the amount called for in the recipe.
Bright, citrusy lemongrass, heady star anise and fresh ginger add flair to store-bought beef broth in this Asian-inspired twist on chicken noodle soup. Different brands of udon noodles vary greatly in sodium content. Look for noodles that have about 400 milligrams of sodium per 200-gram package.
The meatballs take a little time to prepare, but they boost this pasta dish to a deliciously flavourful meal.
In high season, David Hammonds, executive chef at The Fairmont Empress Hotel in Victoria, prepares about 4,000 meals a day. This sumptuous pie is one of his secrets for making a splash without cooking all day.
You can treat this chili-inspired stew as a model for pork or lamb. Feel free to replace the lima beans with peas if they're handier or better liked.
On a cold, dreary day, there's no dish more soothing than a steaming bowl of chicken soup. In this one-pot version, we've poached the chicken in the savoury broth to intensify the chicken flavour and added a touch of cream for a velvety, rich consistency.
Simmering ribs add richness to the sauce. When removed from the bone, the meat is meltingly tender. A short tubular pasta, such as ziti, catches sauce inside and out.
The addition of artichoke hearts updates this classic. If you make it ahead, adding the artichokes after thawing prevents the dish from getting watery during reheating.
