Scary meatballs with a cool yogurt dip are sure to be the hit of the party. You can also serve them with mini pita pockets and invite guests to make their own “eyeball” bites.
Here’s a tip for lunch packers. Pour boiling water into a vacuum bottle (Thermos), let warm for 5 minutes while you reheat the soup, then drain and fill with hot soup.
A little bit of kimchi goes a lot way to add a burst of freshness to heavy bacon and gooey cheese.
The secret to moist, flavourful meat loaf? Use cooked (rather than raw) onions, mushrooms and seasonings, then gently mix with beef and pack the pan lightly. An easy sauce gives this classic panache.
You actually get three smaller loaves in this recipe, which uses canned chipotle peppers for a nice spicy kick.
Freshly steamed lobster gives this decadent, creamy dip unparalleled flavour and the best texture; it's a splurge compared to frozen canned lobster, but it's totally worth it. Most fish counters will steam a lobster to order in about 15 minutes—saving you time and the fuss of cooking it at home. Serve the dip with warm sliced bread and crackers.
Back bacon, which is from cured, smoked cooked pork loin, is also known as Canadian bacon south of the border. Peameal bacon is also from the pork loin but has been cured in brine, or sweet pickled, and is uncooked. Peameal bacon is characterized by its cornmeal crust.
If you have time, chill the meatballs in the refrigerator for 10 minutes before frying: they'll hold their shape a little better.
