Chunks of succulent stewed beef in a tomato-and-green olive sauce make this dish rich and flavourful.
Want to make really make Dad's day special? Start with our sticky beer-braised ribs. Add in a pasta salad and a potato salad followed by a sweet peach crisp for dessert. We've even come up with a fresh take on his favourite way to wash it all down.
Chatelaine
Instructions Spiced with cumin, coriander, cayenne and parsley, this Mediterranean meat mixture has an intriguing taste. Sauces...
Instructions These glistening carrots are finished at the last minute but can be cooked ahead, so come the day of your dinner you...
Here's what we suggest you do with leftover anchovies
Who says you have to wait until January 1st to get your healthy eating back on track? This is my go-to healthy salad “secret weapon” that I make whenever I need a nutritional boost.
These featherlight rolls are best served warm from the oven with lots of butter.
Instructions At Inn on the Twenty in Jordan, Ont., this chicken is cooked over charcoal for a subtle smoky flavour. I still loved...
Chefs all over are making magic with marrow. They're taking a page from English chef Fergus Henderson's revolutionary book The Whole Beast: Hose to Tail Eating and upgrading this ingredient from stock to signature dish
A recipe from the Anamaya Resort & Retreat Centre in Costa Rica, with modifications from our Kitchen. Prep 20 min Total 55 min...
Instructions Switch it Up! Fragrant variations to suit every taste Lemon Brown Butter Follow recipe. Remove from heat, then stir...
Instructions Preheat oven to 400F. Chop 1 large head of cauliflower into bite-sized pieces. Toss with 3 tbsp olive oil and 1/4 tsp...
Instructions Switch It Up: Mint Salsa Verde Reduce parsley to 1/4 cup chopped. Add 1 1/4 cups packed fresh mint leaves. Continue...
Here's what we suggest you do with leftover cheddar
