Rice paper can be found in the Asian aisle of the grocery store. Be sure to dry it thoroughly after soaking to get a nice crispy texture and handle it gently to prevent tearing.
Brisket is a hearty main often favoured for Sunday dinners. Here, it's a fuss-free weeknight option—just throw the ingredients together in the morning and come home to fall-apart-tender meat. Serve with mashed potatoes and tender-crisp sautéed green beans to round out the meal.
These bite-size meatballs are tossed in a retro sweet and sour sauce that everyone will love. Grenadine, a syrup that you can find in the drink section of your grocery store, helps give this sauce its signature bright red colour. Keep the meatballs hot in a small slow cooker set on warm or in a chafing dish set over a flame.
If the icing is too thick to pipe, dilute it with water, a teaspoon at a time.
Green lentils hold their shape after hours of cooking, so they're ideal for slow cooker recipes. Partially blending this classic vegetarian curry creates the same thick, velvety texture you'd find a restaurant. Serve with roti or rice.
One bite into these cookies and you'll be hooked—while simple on the outside, the insides are stuffed with a heavenly cheesecake filling.
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.
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.
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.
