Use these pickled beans to garnish drinks, such as Bloody Marys, Caesars or martinis.
This is not real poaching but rather more like steaming, leaving the salmon to taste as if it were simmered in aromatic liquid. It's magnificent hot and mighty tasty cold. Toss any leftovers the next night with pasta and dressing.
The idea of two for the price of one just got a whole lot tastier with the creation of these brownie-cookie hybrids.
This easy dip can be made ahead of time or whipped up with pantry ingredients at the last minute. Serve with about 1 cup (250 mL) loosely packed vegetable crudites per person.
This is so refreshing that you'll want to have it on hand all summer long. It will keep refrigerated for one week, or longer if processed in a boiling water bath.
This flavourful combination of apple, orange and spices is the perfect refreshment after a day spent outside.
This velvety smooth and tangy cheesecake is so delicious that it's hard to believe there is anything light about it. Reduced-fat cottage cheese, light cream cheese and Greek yogurt team up to rival the original full-fat version without giving up any flavour or texture. Omit the candied lemon zest for an even lighter version of classic New York cheesecake.
The secret to meltingly tender beef is all in the right cut: a well-marbled cross-rib pot roast. Bourguignon means as prepared in Burgundy, a district synonymous with Pinot Noir wine. So it makes sense to use a Burgundy or New World Pinot Noir both for braising and serving.
