This impressive and unique salad, inspired by the flavours of Egypt, relies on a bed of tender, toothsome pearl barley as its base.
Pearl barley is a great candidate for the multicooker; by cooking the grains in plenty of water, similar to our method for brown rice, they cooked perfectly and evenly.
Chocolate eclair cake is an instant dessert classic; this no-bake cake features layers of store-bought vanilla pudding and Cool Whip sandwiched between graham crackers and topped off with chocolate frosting.
We love a simple cheese quesadilla, but add a filling of succulent shrimp spiked with tequila and lime zest and you turn Mexico’s griddled cheese sandwich into a party.
The quintessential American sandwich loaf—tall and domed, with a fine, snowy-white crumb and a light brown crust—is a supermarket staple.
Since it’s eaten so often, we wanted to develop a recipe that wasn’t just better than bouncy plastic-wrapped bread, but the best—an impressive loaf that was a worthy base for sandwiches.
No one will miss the meat when they take their first bite of these ultra-savory, Japanese-inspired rice burgers packed with edamame and infused with fresh ginger, sesame, and the distinct taste of nori, a type of dried seaweed.
These delicate, crumbly, cheesy, buttery spiced crackers are popular in the South but should be required snacking everywhere.
And while they’re mostly about the cheese, the crackers would have one-note richness without the added pizazz of some back-up spices: sweet, peppery paprika and cayenne.
For this quinoa side dish we turned to Southwestern flavours, adding jalapenos, lime and corn. You will need an oval slow cooker for this recipe. Be sure to rinse the quinoa in a fine-mesh strainer before using; rinsing removes the quinoa’s bitter protective coating.
NO-FUSS QUINOA WITH CORN AND JALAPENO
Servings: 6
Chermoula is a traditional Moroccan marinade made with hefty amounts of cilantro, lemon and garlic that packs a big flavour punch. While this dressing is traditionally used as a marinade for meat and fish, we decided to make it the flavour base for a zippy cauliflower salad in an effort to dress up a vegetable that can be bland and boring.
To apply some modern tricks to old-school chicken salad, we turned to our spice rack. Most spices boast an impressive portfolio of phytonutrients—often the very same compounds that give them such potent flavour.
For an easy, light, summertime bean salad, we combined fiber-rich black beans with fresh corn, bright tomato and creamy avocado.
