With vibrant slivers of red cabbage, red onion, sweet red pepper and carrot, this coleslaw is a colourful mix and a keeper that you can make ahead.
Rosemary and garlic are an ideal flavour match—perfect for this simple loaf. Try it with your favourite meats or cheeses.
Seville oranges make the finest marmalade and are the only oranges to produce a clear jelly around shreds of refreshingly bitter peel. Since Sevilles are available for such a short time, make this large batch to last throughout the year.
Portobello mushrooms vary in size so look for small ones that will give you eight to a pound (500 g). If unavailable, you can quarter larger ones after grilling if desired. Use a potato peeler to shave off curls of cheese.
Deep rich flavours of the South – sausage, chicken and shrimp – bring warmth to any holiday table.
Chinese five-spice powder (a mixture of cinnamon, cloves, fennel, star anise and Szechuan peppercorns) is available in the spice section of the supermarket. If you can't find it, use a pinch each of pepper, cinnamon and cloves instead.
These are the best, most chewy peanut butter cookies you’ll ever have—we guarantee it.
Make this quick version of Mexican carnitas (braised pork tacos) with leftover roast pork. Slice the pork as thinly as you can, then coarsely chop or shred it into bite-size pieces. Use your sharpest, thinnest chef's knife for the job.
