This piquant sauce is also good with game, such as venison loin. The subtle spicing of the walnuts, along with the hint of cocoa, gives the sauce its striking flavour.
Kate is planning to make two of these pasta casseroles — one to freeze in a large baking dish to pop into the oven when the family comes to admire the new little one, and one divided between smaller containers for quick weeknight suppers for her and Bob.
Studded with chocolate chips and crystallized ginger, this moist marbled loaf makes the best fall-flavoured afternoon treat. For the prettiest slices, generously swirl the batters together.
When few ingredients are called for, the key is to use the best you can find. Here, good-quality oil-packed tuna is worth the splurge.
Turmeric and other aromatic spices stand up well to a strong-flavoured meat like lamb. This dish is so easy to throw together yet elegant enough for entertaining. You can use mild, medium or hot curry powder, depending on the amount of heat you like. Sprinkle with fresh parsley, if desired.
Featuring the Test Kitchen's take on Greek cuisine, our "Greece: The Sequel" menu for 8 is topped off with this tempting dessert in the August 2006 issue of Canadian Living magazine.
Lugaw (pronounced “loo-gow”) is soup to which rice is added to make a porridge-like consistency. In the Philippines, it is often made with beef or beef and tripe; with pork stock, stomach and intestines; or with chicken and various vegetables. Beef lugaw is generally unadorned with vegetables, so serve a simple salad on the side. You will need a big pot to make the stock.
