Search in:

977 recipes for "thyme"
977 recipes
Crispy Salmon on Braised Vegetables and Spinach Mash

Crispy Salmon on Braised Vegetables and Spinach Mash

Aug 5, 2013

There is nothing quite like salmon skin cooked to crispy perfection. I regularly make this for dinner parties and have converted many a fish-skin hater. The secret to the crispness is cooking the fish 90 percent of the way through on the skin side (in a nonstick pan!); the key to maintaining it is serving the fish skin side up so that the moisture from the fish and vegetables doesn't turn it soggy. Don't try to turn the salmon too early; if it's sticking to the pan, it's not ready to turn. – Annabelle Waugh, Food director

Rolled Turkey Breast with Artisanal Bread Stuffing

Rolled Turkey Breast with Artisanal Bread Stuffing

Oct 21, 2008

Instead of a giant turkey, modest slices of stuffed breast is a tantalizing alternative. Artisanal breads are widely available in a variety of flavours, so choose your favourite for this tasty stuffing.

Coq Au Vin

Coq Au Vin

Jul 14, 2005

This classic dish is ideal for entertaining because you can sit and sip with guests while it simmers. Serve the same type of wine for drinking as you used in the sauce.

Roast Beef with Mushroom Gravy

Roast Beef with Mushroom Gravy

Apr 4, 2009

Oven roast cuts of beef, such as sirloin tip and inside and outside round, are less expensive than premium cuts and can make fine roasts. However, because they are less marbled with fat, they need help to keep them succulent. Here we use a tasty garlic-and-herb-infused butter to do just that.

Boeuf Bourguignon

Boeuf Bourguignon

Dec 15, 2008

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.

Beef Wellingtons

Beef Wellingtons

Dec 1, 2014

Wow your guests with this variation on a classic. Instead of one large Wellington, make individual packages for an elegant presentation and no carving at the table. Cut the steaks to an equal thickness to ensure that they're all perfectly cooked through at the same time.

Grilled Rack of Lamb with Blueberry Shiraz Reduction Sauce

Grilled Rack of Lamb with Blueberry Shiraz Reduction Sauce

May 13, 2009

I am very excited about entering my recipe in the 2009 Canadian Living Cook of the Year Contest. I am an avid home-cook and love creating new and exciting home recipes to make for my family and friends. I am a firm believer in seasonal cooking, using the freshest ingredients available, and making use of local ingredients whenever possible. Consequently, I was delighted to see that this year's contest was to feature Canadian ingredients. I wanted to take things a step further and include some local Newfoundland ingredients. Newfoundland and Labrador has some wonderful producers for fresh, often organic, produce, seafood and meat products...and of course the island is well known for it's abundance of wild berries. Berry picking is a provincial past-time in late summer and early fall and many families, including my own, can be found on the hillsides or barrens, bent over and collecting gallons of sweet, juicy berries to be used fresh, or to be frozen for use during the long winter months. I knew as soon as I read about this year's contest that I wanted to feature these berries, along with our wonderful, locally-raised lamb and artfully crafted local wines, in my recipe. I hope you enjoy a taste of Newfoundland!

© 2025 TVA Group. All rights reserved.

Login

Forgot password ?

Sign up