Pie for breakfast may be frowned upon—even during the holidays—but this richly spiced granola is both tasty and guilt-free. Serve with yogurt or sprinkle onto pancakes as they’re cooking.
Carb-conscious Brian Costello, senior special sections editor of The Hockey News, loves these sticky, meaty ribs and prefers them to the usual battered-and-fried snacks. Single-rib portions make for easy handling in the corner -- of the couch.
The bay leaves are used just for flavour and are not to be eaten. If you don't have hot paprika, use 3/4 tsp (4 mL) paprika and 1/4 tsp (1 mL) cayenne pepper.
This flavourful soup is a terrific way to use up tomatoes from your garden.
Dill pickles and thick-cut potato chips are the perfect accoutrements for this European-deli-inspired burger. Serve on pumpernickel buns or kaiser rolls.
Bulgogi, a Korean marinated beef dish, is traditionally served with rice and kimchi, a spicy Korean condiment. If you can't find Asian pears, use any firm pear. Freezing the beef an hour prior to cooking makes it easier to slice as thinly as possible.
