Mushroom Bourguignon
This hearty vegetarian meal tastes delicious served with a side of mashed potatoes.
This hearty vegetarian meal tastes delicious served with a side of mashed potatoes.
Racing against the clock? This pizza from our May issue "1, 2, 3, Supper!" story will come out of the oven in no time flat. Then just add some cheeseburger-inspired toppings, such as pickled hot peppers, diced tomatoes and shredded lettuce.
Harvest an orchardful of flavour with this old-fashioned cobbler.
Juicy rhubarb, kissed with spices, nestles in a crisp phyllo crust to make a stunning tart.
Rainbow trout is a perfect quick-cooking fish. When it's seared, the tender flesh—enhanced here by smoky, spicy chipotle chili powder—practically falls off the skin. Filled with colourful veggies, smoky lentils and a citrusy vinaigrette, this salad is a comforting meal served warm, and any leftovers make a light, refreshing lunch straight out of the fridge.
Tart lemon curd gives these zesty cheesecake squares a stunning mirror-like finish. Scrape down the sides of the bowl often for a perfectly smooth filling.
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.
The essence of this Vietnamese pho lies in the long-cooking, rich beef broth which forms the base of the soup - the slow cooker is the ultimate tool for the task. Fresh, vibrant garnishes, like bean sprouts, assorted fresh herbs such as mint, cilantro and basil, thinly sliced onion, chilies and lime wedges, make each and every bowl of soup unique. Serve them at the table in separate bowls so each person can create the pho of their dreams.
Reserving some of the pasta cooking liquid to toss with the whole dish helps distribute the ingredients and loosen up the pasta without adding extra oil. Substitute whole wheat spaghettini for regular if desired.
