Stuffed Grape Leaves
Jul 14, 2005
Keep Dracula at bay with this mesmerizing garlic-packed dip. Surround it with crispy “bat wings'” (blue corn tortilla chips).
This fresh pesto comes together in minutes while the pasta is cooking. Its light taste and spring-green colour brightens up any table. Since you need only a small amount for this dish, you can freeze half for another use.
Okonomiyaki is a Japanese savoury pancake served with a sweet sauce and garnishes, but the toppings naturally complement any grilled sausage. Instead of the bonito flakes and sliced nori, you can garnish with kewpie mayonnaise and furiyake – a rice seasoning blend containing nori, bonito and sesame seeds – if you can find them in your local Asian market. To serve, spoon onions onto sausages, drizzle with sauce, then sprinkle with the bonito flakes and nori.
Use the soaking liquid from your favourite dried mushrooms to give this side dish an intense mushroom flavour. In the Test Kitchen, we like the soft nuttiness of chanterelle mushrooms with chicken and the rich, robust taste of porcini mushrooms with beef or lamb. Choose whole wheat couscous over regular for a fibre boost.
Succulent pork with an intriguingly flavourful gravy is just right for company. Serve with egg noodles and Quick-Pickled Red Cabbage.
This creamy layered potato dish is a hearty accompaniment to any roast. Slice the potatoes with a mandoline or a food processor with the blade attachment to reduce prep time. For a crisp top, broil for 2 to 3 minutes or until golden.
Frozen spinach is a handy standby ingredient you can use instead of fresh. Since Melissa needs to avoid dairy, she can top the soup with crunchy croutons, but a sprinkle of Parmesan cheese or a swirl of pesto would be heavenly, too.
