Flavourful butter tucked under the turkey skin makes for incredibly moist breast meat and ultracrisp skin.
The interesting aspect of chef Andrew Taylor's turkey recipe is the sautéed onion, celery, carrot, sage and thyme he adds to the cavity to flavour the turkey, then incorporates into the pan gravy.
The best calamari are crispy on the outside and tender on the inside. This requires a thin coating of the flour mixture and then quick-frying in oil at the proper temperature. Enoy it as is, with a squeeze of lemon or with Basil Aïoli Dipping Sauce.
This sweet-and-sour side is a convenient recipe when feeding a large crowd because so much of it can be prepared in advance. The onions become delicate after you peel off their skins, so stir and shake the pan very gently until they're softened and golden. If you can't find cipollini onions, substitute with halved pearl onions.
It is worth every effort to use fresh crab for these delicate spring rolls. Ask staff at the fish counter to steam it for you if you are pressed for time (or don't have a large enough pot). Or you can use 1-1/2 cups (375 mL) prepared crab instead.
Special occasions call for special meals, and for this one, the big bird is the highlight. This turkey blends the best of the traditional bird with a new fruity stuffing.
Strawberries are forever linked with early summer. That's when you bite into a perfect red berry to meet its gush of sweetness. No wonder they star in special events -- weddings, graduations and alfresco socials. When they're matched with cake and whipped cream, you have a dessert worthy of celebration.
If your grill has a smoker pan or insert, follow the manufacturer's instructions rather than using the foil packet described below. To give the fish a stronger, more pleasing smoke flavour, we used hickory wood chips.
This richly flavoured classic northern Indian curry is for those who like the challenge of complex cooking methods. Be sure to use a heavy-bottomed pot because the nuts-and-yogurt mixture sticks and can burn if not constantly supervised and stirred.
Mild ricotta and garlicky bitter rapini make an exceptionally delicious filling. Be sure to drain the ricotta well and squeeze out all moisture from the rapini to prevent the filling from becoming too wet.
