This all-in-one meal is a roast version of classic beef and barley soup. The barley thickens the cooking liquid to make a delicious gravy.
Shrimp are always the centre of attention at a party, so you may want to double this recipe to keep everyone happy. Zipperback shrimp, which are deveined but remain unpeeled, are delicious, but you can also use peeled deveined shrimp.
This hearty vegetable casserole comes to the table with some soupy broth that is wonderful sopped up with crusty bread. Enjoy it as a meatless meal or with sausages.
The flesh of lake trout can range from flesh tones to deep pink. The brighter colour comes from the amount of small freshwater crustaceans consumed, but this in no way affects its distinctive flavour or quality. This stuffed whole fish makes an easy and elegant presentation on a bed of salad greens.
This pickerel is lightly pickled in soy sauce and vinegar, which preserve the fish and offer Philippine adobo-style taste notes. You can make it ahead and refrigerate it for up to two days - the pickled flavour will become more pronounced the longer the pickerel is refrigerated. Serve hot or cold with crusty bread or rice.
Classic Italian stracciatella soup is the inspiration for this recipe. The key to its success is homemade chicken stock. Once that's made, the rest is quick, light and lemony.
Pickling spices and mint give pork a tasty pickup. For drama, serve the stew in large hollowed-out crusty rolls.
Homemade chicken stock poured over egg and Parmesan–dipped toasts makes a lovely, delicate dish.
A rich and flavourful homemade stock such as this is essential for consommé because its deep flavour and colour need little embellishing.
There’s no better way to warm up during the dark and cold days of Canadian winters than with this hearty soup chock full of smoked turkey and good-for-you lentils.
