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.
Cooking chicken in a soaked clay pot helps retain the bird's moisture and gives tender, juicy results. And because the vegetables simmer in the same pot, there's minimal cleanup.
These tasty, steaming hot pies, with their golden potato topping, are the ultimate comfort food.
When I was around 20 years old I thought, "I have never made lasagna. I think I will try it and see how it turns out." Initially I followed the recipe on the box and took out a few things they suggested and added my own. Over time, I have just come up with my own recipe, and even last year I tweaked it again. All of my friends and family just rave about how good my lasagna is for some reason, so I guess they must like it. They usually ask me to make it at family get-togethers and I made it recently for my uncle who had never tried it before and he loves it. So I guess now it has just become a family staple. I usually serve it with some kind of salad, usually Caesar.
Simmer up any of these flavourful sauces to store in the freezer. About 1 cup (250 mL) sauce is enough for 3 oz (90 g) pasta (spaghetti is ideal), or one serving. In fact, you may want to double the batch; just increase the simmering time by 1-1/2 hours. Serve over pasta with Parmesan and basil in season or parsley. Beef Ragu Fill your kitchen with the wonderful aroma of this simmering ragu, an Italian meat sauce for pasta. For a faster, somewhat smoother sauce, pur?the tomatoes before adding them to the pan and reduce the cooking time by 45 minutes.
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.
Succulent chunks of chicken and colourful skewers of fruit and vegetables make a pretty plate. Setting part of the marinade aside for basting the chicken ensures that you don't transfer raw chicken juices to the cooked food.
This curry is based on the techniques and flavours of Bengali cuisine, which is noted for its many fish dishes. A firm-fleshed freshwater or saltwater fish is needed here: Tilapia or ocean perch fillets will do quite well. Serve with rice.
The sweetness of the apricots and the heat of the hot pepper flakes make the perfect balance of sweet and spicy. This recipe takes a bit longer to make than some, but the extra time it takes to stuff the pork is worth it. Make fresh bread crumbs by pushing stale bread in a food processor until in fine crumbs.
Lamb is a favourite Passover dish, and this one, stuffed with a herbed and spiced ground lamb mixture, is doubly good. Slice and arrange neatly on a pool of tomato-enriched pan juices and serve with Steamed Asparagus with Lemon.
