Our classic recipe for hearty cabbage rolls is a labour of love that won't disappoint. Use two smaller cabbages rather than one large head, as the leaves will be more consistent in size. The best leaves for rolling are in the middle of the head, so save the outer ones for coleslaw or soup. Serve with a dollop of sour cream and a little fresh dill.
This recipe from Kristeen Deyell of Lindsay, Ont., is one of her casual entertaining favourites. The burgers are also delicious on their own. If you are short on time, use bakery hamburger buns instead.
Being blessed with living near the Pacific ocean, we have always been experimenting with different ways to serve salmon. We've tried pan frying, poaching, baking, etc. but always come back to the BBQ. With our BC weather, we have barbecued in the dead of winter, in the (mild) snowy season and throughout the year. After purchasing our newest & best barbecue (grill) ever 2 years ago, we feel we have perfected the ultimate salmon BBQ recipe. It's easy to prepare and the blend of herbs & spices lend a unique flavour "memory" of tangy & sweet without covering up the salmon's own natural goodness! We pretty much only eat our salmon this way now and especially incorporate it into any evening of happy entertaining, including New Years!
Two birds combine to make an interesting flavourful pie. This recipe makes two pies, so you have one for now and one for later.
We prefer steaming over boiling because it prevents fresh crab from becoming waterlogged—and adding ingredients such as herbs, garlic and citrus during cooking enhances the crustacean's natural sweetness.
Thinly sliced cappocola (spicy cured pork) from the deli counter adds colourful curls to the top of this spinach-and-red-pepper quiche. In a pinch, you can use chopped prosciutto instead.
This simple beginner recipe is a terrific introduction to bread baking. Conveniently, it makes two loaves, so you can serve one right away and freeze the other for later. If you freeze your bread, let it cool completely before slicing so that it stays nice and moist.
One of the pleasures of the cooking traditions of the British Isles is seafood pie, with its bounty of northern seafood in a creamy sauce topped with flaky pastry. You can make the pie a day ahead and refrigerate it or freeze it. If you prefer, use pie pastry (one double-crust recipe) instead of puff pastry.
This three-tiered one-bowl celebration cake features fluffy layers of sponge, a cream filling and a scattering of fresh berries.
Partridge and pheasant both have delicate chickenlike meat with a distinct boost of flavour. This celebratory pie will be a hit.
