Enjoy the versatility of these nutritious veggies topped on puff pastry or cooked with a delectable sauce. It’s crunch time!
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.
Stir-fries are great summer meals - quick, healthy and popular with kids. Try this one from the "20-minute Suppers" story in our August 2004 issue.
Warm ginger and wasabi add warmth to this savoury and sweet granola. Think of this as a milder version of wasabi peas—perfect for snacking!
Japanese udon noodles are usually served in a mild-flavoured broth, but here they star in a tasty sauce. Linguine makes a good substitute; just cook it for about 2 minutes less than package directions, since they finish cooking in the sauce.
Generously brush this five-ingredient sauce over meat (or tofu!) in the last few minutes of grilling for a sweet, sticky and delicious finish.
Stir-fry strips a re a super buy for busy cooks. Or look for an inside round steak, often labeled "fast-fry " and slice thinly across the grain. In the Test Kitchen, we use tender sirloin steak or sirloin tip steak for this satisfying dish.
Adding grated onion to the beef mixture helps keep the koftas moist and tender while grilling.
A side of salmon varies in size depending on its origins and species. Farmed Atlantic salmon is usually 3 to 3-1/2 lb (1.5 to 1.75 kg), and Pacific salmon varies at fishmongers from 1-1/2 to 3 lb (750 g to 1.5 kg) depending on species. Sockeye is small, while King and Chinook are large.
