Chicken Liver Pâté with Brandied Currant Sauce
A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party or to supply more than one occasion, it's divided between two bowls.
A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party or to supply more than one occasion, it's divided between two bowls.
A new twist on a traditional beef wellington dish with Canadian flavors.
I started making this dish for my wife before she became a mother because she loves it so much. Now that she is a mom, we've made it a Mother's Day tradition.
Bicol province in the Philippines is known for its spicy food, often using coconut. Here, the coconut is in the accompanying bread, Puto. In the Philippines, sweet potato leaves are traditionally used in this soup, but in Canada, spinach makes a fine substitute. Add hot peppers to taste.
Much like the French, we love adding a poached egg to our salads. Serve up this bistro classic for a tasty and satisfying lunch or dinner.
Treat Mom to our May issue cover recipe — succulent shrimp, tender-crisp asparagus and savoury crêpes bathed in a creamy sauce is guaranteed to win rave reviews for the cook.
Large portobello mushrooms are a delicious canvas for a spinach-and-feta stuffing. Quick-cooking rice blends cut down on prep time and help make your meal complete.
Begin your special occasion dinner with bowls of this velvety-smooth soup that's both decadent and elegant. Use Malpeque, Pacific or whatever other fresh oysters you prefer. Your fishmonger may sell preshucked oysters in their liquor – they're a tremendous time-saver.