This veggie-loaded chili is so hearty that even meat lovers will ask for seconds. To freeze it, cook as directed, but don't add the mushrooms. Cook them separately and add to the chili after reheating it. Serve with crusty bread to soak up every bit of sauce.
Chicken breasts pick up flavour from a tangy-sweet marinade in this easy dish.
Za'atar, a Middle Eastern aromatic herb that's dried and ground, adds tons of flavour to a simple weeknight pizza. We've topped this flatbread with lightly dressed sweet pea shoots for a touch of freshness.
Garlic sweetens after roasting and adds subtle flavour to the dressing for this colourful combination — a treasure trove for the bean lover.
Soaking dried beans before boiling them speeds up their cooking time and prevents them from splitting. Simply place the beans in a large bowl, cover with about three inches of water and let stand at room temperature for 24 hours. If you don't have dried beans, substitute with eight cups of canned no-salt-added navy beans, and skip the first paragraph.
These wings can get sticky as they bake, so line your baking sheet with greased nonstick foil or parchment paper for easy turning.
