Mussels are readily available year round in most grocery stores. PEI has an excellent reputation for harvesting the delicious mollusks—you'll see PEI mussels sold all across North America, even as far south and west as Hawaii.
This Spanish punch is a blend of wine, spirits and fruit. This recipe uses sparkling wine, but we've included a classic red wine variation as well. When nectarines and peaches are in season, add them to the mix.
Leg of lamb is always welcome on an entertaining menu, and a boneless roast takes away any worries about carving. Anchovies are a classic partner to lamb; they melt onto the surface, adding a lively but not at all fishy flavour (omit if desired). Serve with rice pilaf or roasted potatoes and a Belgian-endive-and-watercress salad.
This festive main is exactly how we like our holiday meals: bursting with flavour and easy to make. The seafood is best cooked at the last minute, but the dish comes together quickly once you turn on the stove. Take the time to prep the ingredients well in advance of mealtime, then get cooking about half an hour before serving.
Little Pink Lady apples have beautiful pink and yellow colours. You can use 24 crabapples instead of the novel baby apples.
Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.
