For the toasted croûte topping of this sophisticated soup, buy real Parmesan cheese, Parmigiano-Reggiano or a good-quality Grana Padano. You may want to make more croûtes.
For the fresh mushrooms, you can use cremini, white button or shiitake mushroom caps.
Crispy and golden on the outside, soft and fluffy on the inside, these mild fish cakes come alive when served with Tamarind Dip.
Don't let the ingredient list intimidate you. This recipe yields two pies – one for dinner and one to freeze for a busy day ahead.
This soup is typically made and eaten on the last day of the Chinese New Year. The taste and the texture of the dumplings will interest those who like a sticky chewiness.
This juicy dish of mussels in a mouthwatering cider and vegetable broth is just made for mopping up with lots of crusty bread.
The saying that mussels are in season when there’s an “r” in the month holds true, and you can enjoy them fresh from September to April, depending how warm and early autumn and spring are. Brancaster Staithe, in North Norfolk, is particularly famed for this delicious shellfish, and signs outside many cottages proclaim “mussels for sale.” They’re well worth shelling out for.
You might want to put chili sauce on the table to accompany these savoury breakfast sandwiches. Since they're baked in the oven, you'll have lots of time for the other last-minute details.
Buying whole chickens and then cutting them into pieces is very economical.
John Petcoff, co-owner of seafood restaurant Oyster Boy in Toronto, carried off the grand prize at last year's chowder simmer-off at P.E.I.'s International Shellfish Festival. For more "Champion Chowders," check out the September issue of Canadian Living.
