Stuffed Beef and Cheddar Burgers
These juicy burgers hold a melted cheese surprise for each satisfying mouthful. Serve with lettuce and bacon or your favourite toppings.
These juicy burgers hold a melted cheese surprise for each satisfying mouthful. Serve with lettuce and bacon or your favourite toppings.
Tenderloin grilling steaks get the royal treatment in this recipe with cremini mushrooms and red wine.
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
This traditional English dessert, made with stewed fruit and whipped cream, tastes decadent but has a lovely light texture. For a quick treat, cook the rhubarb the day before, then simply whip the cream and assemble before serving. If fresh rhubarb isn't available, you can substitute the same amount of thawed frozen rhubarb—just thoroughly pat it dry.
This dish has a spicy kick to it. However, it can be customized by adding as much or as little of the garlic chili sauce as you like. Serve with hot cooked rice or egg noodles.
For this recipe, order English-cut short ribs from the butcher, where the ribs are separated and cut into about 2-inch (5 cm) lengths. Shred any leftover meat to enjoy in a sandwich with the sauce as a dip.
This salad is colourful and quick to throw together. Any leftovers are great for school lunches the next day.
This light moist cake is simple and impressive. No Muscat de Beaumes-de-Venise? Try a late-harvest Riesling, Vidal or even white grape juice. The smaller the grape the better, with Champagne grapes being the best choice. Be sure they are dry before using.
We took the classic breakfast sandwich up a notch with crisp apple slices that add a satisfying crunch to an already satisfying meal.
This vegan dish from our May issue "Hearty and Healthy" collection is packed with protein from the tofu and peanut butter. Serve over rice, preferably whole grain.
