Roasted Squash Cake
Choose a butternut, buttercup or Hubbard squash for this flavourful cake. The cooking time for the squash will vary depending on the variety.
Choose a butternut, buttercup or Hubbard squash for this flavourful cake. The cooking time for the squash will vary depending on the variety.
Serve up this simple and flavourful soy-glazed cod and crunchy bok choy toss for a light but satisfying dinner on busy weeknights.
One bite into these cookies and you'll be hooked—while simple on the outside, the insides are stuffed with a heavenly cheesecake filling.
With no added sugar and lots of fruit, these soft, chewy bars are a nice alternative to store-bought granola bars. Although they take a little time to make, they are not at all difficult, and we're sure you (and your body) will love the results.
Eastern Canada is one of the main sources of sustainable snow crab in North America, with the bulk of the snow crab being harvested from the frigid waters of the Gulf of St. Lawrence. These crustaceans are often sold precooked and frozen in clusters of legs and arms. To thaw the clusters in a flash, place them under running cold water for about 10 minutes.
Grilling broccoli may seem unorthodox, but it makes for a crispy texture that's simply addictive. The savoury basil and spicy sriracha balance out the sweetness of the strawberries.
From Jennifer McLagan's wonderfully innovative cookbook Bones: Recipes, History and Lore (HarperCollins, 2005), comes this aromatic dish that celebrates succulent oxtails. It's delicious with rice and a vibrant green vegetable.
Similar to a schnitzel or cutlet, this easy dish is delicious served either hot or cold in a sandwich. Or you can serve it with steamed rice and a salad for a complete meal. If you can't find mirin (Japanese sweet rice wine), you can substitute 1 tbsp (15 mL) each boiling water and granulated sugar.
