Sweet squash and anise-flavoured fennel make this stew particularly satisfying on cool nights. Instead of the wine, you can use sodium-reduced chicken stock mixed with 1 tsp (5 mL) wine vinegar.
This meal-in-a-bowl from our November 2005 "Loaf & Ladle" story will disappear quickly, but if you do have leftovers, adjust consistency with a little liquid.
The addition of artichoke hearts updates this classic. If you make it ahead, adding the artichokes after thawing prevents the dish from getting watery during reheating.
Quesadillas — warm or cold — make great lunches or snacks. You can cook these in the skillet as directed or bake them in a 425°F (220°C) oven until crisp and golden, about 10 minutes.That way, you can make more.
A simple mustard vinaigrette is all you need to amp up the fresh flavour of salmon. Currants add a touch of sweetness to the Swiss chard, but you can also use dried cranberries for an extra pop of colour. Chard stems are denser than the leaves, so be sure to cook them for longer.
Dry rubs are fuss-free, require no chopping and become easy flavour heroes for your protein of choice.
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.
Cataplana is both the name of this dish and the copper vessel in which it's traditionally cooked. The dish originates in southern Portugal and commonly features clams and other coastal delights.
Katie Taylor of Thornhill, Ont., was inspired to create this recipe with chicken after making it with mussels. She serves this with jasmine or basmati rice, to which she adds grated lime rind, chopped peanuts, butter, salt and pepper. Kaffir lime leaves and lemongrass are available at Asian markets and some supermarkets.
