Zucchini and Chicken Alfredo
This pasta dinner is a fast treat for cool or rainy summer nights. The rich, creamy sauce is lightened up with loads of lemon, thyme and zucchini.
This pasta dinner is a fast treat for cool or rainy summer nights. The rich, creamy sauce is lightened up with loads of lemon, thyme and zucchini.
We've added sriracha and fish sauce to this salad from our June 1999 issue for more authentic Thai flair. Use freshly squeezed lime juice for the best flavour.
A crisp and crunchy salad puts brightness on the holiday brunch table. Fennel fronds are the fluffy green sprigs that look like dill on top of the fennel.
Traditional versions of this soup simmer everything – bones and all – for hours. But we like our vegetables less mushy, so we prepare the lamb stock first then finish the soup with fresh vegetables and meat from the stock.
This twist on an old favourite brings new life to a simple Caesar salad. Using mayonnaise instead of a raw egg makes an easy instant dressing.
Inspired by Portuguese caldo verde, this hearty, richly flavoured soup is a yummy way to use up an entire bunch of kale in one go. It freezes well, so leftovers make quick and easy lunches all week. The soup thickens as it stands; thin with water and adjust the seasonings as desired when you reheat it.
There is just enough batter to hold the apples together in this French-style apple cake. Use any baking apple you like; just make sure it can hold its shape when baked.
Ground beef often goes on sale, and that's the time to buy an extra pound or two for quick weeknight dinners.