Prunes flavour this rich sweet-and-sour beef stew. If using beef stock instead of beer, reduce the salt by half.
It almost seems that the slow cooker was made for this subtly spicy, rich mole sauce. In fact, you might be tempted to make a double batch of just the sauce and freeze half for another time - simply thaw it and reheat with cooked, shredded meat. Serve over rice or with warmed corn tortillas to soak up all the sauce.
Every holiday season, friends and family of freelance chef Joanne Leese look forward to receiving her adorable miniature fruit puddings. Each one is enough for two people. Serve with your favourite sauce.
Here is an altered twist on a Tabbouleh Salad. There's a little more flavour, and a little more kick to a past recipe that may leave you unsatisfied!
Taking a bite into one of these soft, moist cookies is like eating the top of a pumpkin cupcake. The cinnamon sugar topping gives them a satisfying crunch.
Be sure to use eggs and buttermilk at room temperature for a fine and delicate crumb. Serve with whipped cream.
Beef simmering short ribs make a flavourful stew when slow-cooked gently with root vegetables and aromatic Asian spices. You can replace the white turnips with about one-quarter of a small rutabaga, sliced thinly into bite-size pieces. Note: For this slow-cooker version, be sure to slice the turnips thinly.
Cushing's mom loves the flavours of lemon and thyme in this dish. “My mom adores how supercrispy and lemony the chicken skin gets,” says Cushing. “She always snatches the skin from other people's plates.” Serve with steamed bitter greens, such as rapini or dandelion, drizzled with olive oil and a squeeze of fresh lemon. As an alternative accompaniment, serve whole grain bread or long-grain rice. “I prefer white basmati, but my mom always asks for brown,” she explains. “Either would work perfectly.”
