We love pound cake and we love chocolate, but the combination is often a disappointment. That’s because most recipes simply add chocolate to a standard pound cake recipe, which mars its finely tuned texture and usually produces lacklustre chocolate flavour.
Vegetable curries are a great hearty choice for a vegetarian meal. Filled with bold flavours and a good variety of vegetables, they can be healthy, satisfying, and delicious—as long as the vegetables are well cooked and the flavours are balanced.
Ragu can be made from any meat or combination of meats, but the earthiness of a pure pork ragu is undeniably attractive—and great comfort food.
Centuries ago, focaccia began as a by-product: When bakers needed to gauge the heat of the wood-fired oven—focaccia stems from focolare and means “fireplace”—they would tear off a swatch of dough, flatten it, drizzle it with olive oil, and pop it into the hearth to bake as an edible oven thermometer.
Chicken enchiladas offer a rich and complex combination of flavours and textures, but traditional cooking methods can be tedious.
We wanted a more streamlined recipe for chicken enchiladas—one that utilized our slow cooker to make the filling and that enabled the enchiladas to be quickly assembled and finished in the oven.
If you think oatmeal comes in a packet, think again.
They know about oatmeal in Ireland and Scotland, where whole-grain, steel-cut oats are popular. Yes, these slightly chewy oats take longer to cook than old-fashioned rolled oats (and way longer than instant oats in a packet), but the results are so much better.
Macaroni and cheese has always been on my “must-explore” list. It’s just eaten too often in this country for us to ignore it. Kids in particular say yes to macaroni and cheese when they turn up their noses at everything else. Unfortunately, it’s the boxed version, complete with orange cheese powder, that’s made most often.
Macaroni and cheese has always been on my “must-explore” list. It’s just eaten too often in this country for us to ignore it. Kids in particular say yes to macaroni and cheese when they turn up their noses at everything else. Unfortunately, it’s the boxed version, complete with orange cheese powder, that’s made most often.
Butternut squash soup is a fall staple, but many recipes fail to live up to their potential, ending up too sweet or with too little squash flavour—plus, prepping the squash can be time-consuming and unwieldy. We found the solution to these problems in our Dutch oven.
Chicken Florentine is a buffet-line favourite featuring chicken breast and spinach in a mild cream-and-Parmesan sauce—sometimes stuffed inside, sometimes stacked on top. All of these components are good, but this dish can often be stodgy (think old-fashioned casserole) or fussy (involving dredging chicken in flour and sauteeing).
