9946 recipes
Mashed Potato Ice Cream

Mashed Potato Ice Cream

Mar 31, 2008

Use white potatoes instead of Yukon Gold and beat them with electric beaters until very smooth to achieve the creamiest looking ice cream.

Lemon Herb Garlic Marinade

Lemon Herb Garlic Marinade

May 29, 2012

Delicate fish and seafood should stand in an acid-based marinade for no longer than 30 minutes. Any more than that means that the acid will begin to “cook” the fish, such as for seviche.

Cajun Marinated Pork Chops

Cajun Marinated Pork Chops

Jul 14, 2005

Freeze these savoury chops right in the marinade so they're ready and waiting to pop into the oven along with baking potatoes and squash wedges.

Baked Bunwiches

Baked Bunwiches

Jul 14, 2005

Whether eaten rewarmed in the microwave at school or enjoyed cold, these sandwiches make a great lunch. They're easy for preteens and teens to make on their own and younger cooks will feel grown-up mixing the filling and spreading it on the buns.

Tamarind Flank Steak Noodle Bowl

Tamarind Flank Steak Noodle Bowl

Tamarind is a pulp commonly used in Asian, South American and Middle Eastern cooking. A little hot water is all that's needed to soften the tamarind so that you can turn it into sauce. Reserve the remaining sauce for another use.

Grilled Lemon Pork Chops

Grilled Lemon Pork Chops

Mar 3, 2009

Serve these chops with a medley of grilled vegetables, such as mini sweet peppers, sliced fennel bulbs, corn on the cob, whole small onions, wedges of squash and flat green beans.

Brochettes of Lemon Rosemary Chicken

Brochettes of Lemon Rosemary Chicken

Aug 6, 2005

This selection from our "Lunch on the Green" menu in the September issue is perfect for a late summer lunch. Renowned Chef James Saunders arranges the skewers over the salad.

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