Redolent with the fragrance of Spanish smoked paprika, these wings are quite tame compared to the others.
Mild version: Omit cayenne pepper from wings and Caper Lemon Mayonnaise.
Veal piccata is a favourite trattoria dish; we have incorporated its fresh lemon-parsley notes and added pungent capers to give our veal chops a heady flavour. The restaurant-style cooking method (searing the chops, then roasting them in the oven) allows for leisurely preparation of side dishes while the thick chops cook.
Serve this impressive pasta, made with pantry staples and a few garden-fresh zucchini, as a light main course, or offer up smaller portions for an easy appetizer.
Garnish with additional dill sprigs or salmon roe.
This dressing can be made ahead and refrigerated. Just give it a good whisk to re-emulsify before serving.
We love the slightly smoky flavour of grilled artichokes. Be sure to boil them for 10 minutes before putting them on the barbecue to ensure they cook all the way through without burning.
Nutritious and easy to make, this bistro-inspired sandwich is made with ingredients you already have on-hand: chicken breast, lettuce and tomato. Paired with a fresh, crusty baguette, it's perfect for lunch or dinner.
