In Canadian Living Cooks, this recipe serves four as a main course, but here it makes six perfect-size pasta-course servings.
With all the enthusiasm for white wine in the last few years, sangria, a delightful red wine fruit punch, has been overlooked for summer parties. Serve frosty pitchers at barbecues and picnics.
Roary MacPherson, executive chef of the Sheraton Hotel in St. John's, N.L., created this sweet and savoury glazed salmon dish to highlight a local product: Lady of the Woods Birch Sap Wine. You can order this wine at sapworld.ca, or use a sweet white wine, such as Riesling or Sauternes, in its place.
After a rich dinner, a simple fruit dessert is most satisfying. You will have a little extra raspberry sauce, but it's delicious drizzled over ice cream or plain cake.
Beautiful maroon-hued figs and a spiced honeylike sauce are an intriguing pair. Vanilla ice cream or a semi-firm sheep's cheese would also be ideal partners instead of the mascarpone mixture.
Sweet squash and anise-flavoured fennel make this stew particularly satisfying on cool nights. Instead of the wine, you can use sodium-reduced chicken stock mixed with 1 tsp (5 mL) wine vinegar.
Mushrooms add earthy flavour to this slow-cooked dish. Dried shiitakes are a good substitute for the porcini.
A festive turkey dinner is absolutely delicious, but what to do with all the leftovers? Try this delicious sandwich to help you use up every last bit of the bird.
