Garnish this stew with sprigs of coriander and serve with side dishes of plain yogurt, chutney, rice, cooked spinach and pappadams (spicy Indian wafers).
Grinding chicken thighs for this burger, rather than using the already-ground chicken, gives the best flavour and texture. A Caprese salad topping of Bocconcini cheese, tomatoes and basil adds a fresh kick.
Bananas help reduce the amount of fat needed both to make this loaf and keep it moist. Let bananas ripen fully, even to the brown-skin stage, for ultimate flavour.
Chris Rokosh of Calgary entered our Great Canadian Cookie Contest with these energy-inducing morsels. The surprise ingredient (Cheddar) intrigued us, but it was the delicious taste and crunch that won her first prize.
This bright, colourful array of seafood and vegetables is enticing. If you can get fresh water chestnuts, use 3/4 cup (175 mL) diced.
The richness of the bacon and egg yolks cuts the bitterness of dandelion greens in this French bistro spring classic.
Revamp any salad with this homemade dressing, ready in a snap! This dressing is best served with pasta, potato or grilled vegetable salads.
