Matzo ball soup can be controversial to make, but there is no question that this version hits all the marks, delivering tender dumplings and a savory broth.
For matzo balls that were substantial but not too heavy or greasy we settled on a ratio of 1 cup matzo meal to 4 eggs and 5 tablespoons of water, plus a bit of chopped, cooked onion and minced dill.
Don’t be intimidated by mussels; they’re easier to prepare than you think and they make a great weeknight option. The mussels here are cooked in a flavourful broth that becomes a light sauce for the pasta.
This fresh, hearty side dish will stand out among its richer, creamier counterparts on the holiday table. We achieved perfectly cooked brown rice by boiling it in abundant water. Sprinkling the rice with bright lemon juice while it was still warm boosted its flavour.
For our Shredded Barbecued Beef, we cut a chuck roast into quarters. The smaller pieces of beef absorbed more smoke flavour and cooked much faster.
After cooking the meat in a disposable roasting pan on the cooler side of the grill for a few hours, we flipped all four pieces, wrapped the pan in foil, and placed the roast in the oven to finish cooking.
The high water content of cabbage is typically to blame for watery slaws. We salted our cabbage to draw out the excess moisture.
Memphis Chopped Coleslaw is usually studded with celery seeds and crunchy green peppers and tossed with an unapologetically sugary mustard dressing that’s balanced by a bracing hit of vinegar.
It’s hard to believe that the well-loved combination of cake, cream and strawberries could be anything other than perfection, but soggy cake, squishy cream, or bland, underripe berries can easily ruin this heavenly trio.
Quick-cooking stir-fries are a natural choice for weeknight dinners. This one combines easy-prep ingredients with a levelled-up sauce made from Asian pantry staples.
Our spicy beef taco bake packs all the great texture and flavour of taco night into an easy one-dish meal that could easily be prepped ahead of time.
We used 93 per cent lean ground beef instead of the usual 90 per cent because we found that excess grease pooled on the bottom of the dish if stored overnight.
For our Shredded Barbecued Beef, we cut a chuck roast into quarters. The smaller pieces of beef absorbed more smoke flavour and cooked much faster.
After cooking the meat in a disposable roasting pan on the cooler side of the grill for a few hours, we flipped all four pieces, wrapped the pan in foil, and placed the roast in the oven to finish cooking.
To create the ultimate version of this appealing dip with bold Southwestern flavours and a simple, no-fuss technique, we distilled every layer down to its essential flavours and designed our recipe to emphasize those elements.
