Korean coarse red pepper powder provides not only flavour but also vibrant colour. If you substitute hot pepper flakes for the Korean powder, add 1-1/4 tsp more sea salt and 2-1/2 tsp more vinegar.
With double the fibre of white flour, multigrain flour offers more nutritional value and a nutty flavour. A small cutter makes for a dainty base that's perfect for a dollop of summer-fresh jam.
Traditional potato salad invigorated with strips of colourful peppers and a dressing of contrasting flavours raises this old standby to new heights.
Quench your thirst with eight make-at-home fruit and vegetable juices featured in our "Juice Boost" collection of recipes in the June 2007 issue of Canadian Living magazine.
Before: The original recipe's marinade (more than needed) has 1/2 cup (125 mL) oil. The dish has 1/2 cup (125 mL) feta cheese for garnish. After: This lightened-up version reduces oil, feta and olives. In season, use 2 tbsp (25 mL) chopped fresh oregano instead of the dried.
Enjoy these delicious, buttery crisps with an aperitif or cocktails.
Top crusty bread, bruschetta-style, with this mix of creamy, ripe avocados, juicy tomatoes and sweet onion. If the tomatoes are tiny, just cut them into halves.
Everyone will enjoy this nutty, full-flavoured cheese fondue. For a milder, sweeter taste, try the Cheddar and Emmenthal variation. For the best results, make the fondue in a fondue pot directly on the stove top then transfer it to the burner at the table.
