Smoky chipotle pepper and sausages round out the brown ale in this spicy one-pot dish. Serve with the same beer that went into the meal.
Here, chicken is smothered in an intense tomato sauce enlivened with piquant sun-dried tomatoes. Not covering the pan while cooking allows the sauce to reduce and thicken. Serve with pasta or potatoes — or, even better, potato gnocchi.
Thick chops stay juicy during grilling. Look for chops between 1/2- to 3/4-inch (1 to 2 cm) thick.
Serve this hearty ragout over egg noodles, rice, quinoa, mashed potatoes, or with bread alongside for dipping.
This simple French cooking method, called meunière, has stood the test of time for good reason. It yields perfectly crisp-crusted fish, and its brown butter lends a rich, nutty flavour.
This adaptation of a classic noodle dish is quick and easy — and delicious enough to command second servings.
Mushrooms inspired this delicious fall salad in my kitchen. The salad is substantial enough to feed six if you increase the number of lettuce leaves.
Chicken cooked with mushrooms and cream is a kitchen classic, presented here in a lighter version. Serve with boiled potatoes or egg noodles.
Surprise guests with this super-easy bite-size side dish. Cut leftover potatoes in half and add them to your favourite frittata. Or, for easy home fries, reheat them in a lightly oiled skillet over medium heat until hot and golden.
With its bright yellow crust, creamy herb and cheese filling and chunky tomato topping, this eye-catching plate is an ideal vegetarian lunch, brunch or supper. For even lower fat content, choose part-skim mozzarella and low-fat ricotta.
