Rack of lamb and the grill have great chemistry. The intense heat of the coals produces a bold crust and melts away the meat’s abundance of fat, distributing flavour throughout while imparting a smokiness that’s the perfect complement to lamb’s rich, gamey flavour.
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Grilled potatoes are a summer classic. We wanted to put a new spin on this dish by adding rosemary and garlic.
Unfortunately, we found it was difficult to add enough flavour to plain grilled potatoes. Coating the potatoes with oil, garlic, and rosemary produced burnt, bitter garlic and charred rosemary.
Well-marbled steak tips, with their beefy flavour and tender texture, proved the best choice for our grilled beef kebabs.
Sure, quinoa is a complete protein and is known as a “superfood,” so it’s a great base for a hearty and healthful main dish salad. But we love it also for its intriguing and delicate texture and nutty flavour.
Made up of two cookie-like chocolate cakes stuffed to the gills with fluffy marshmallow filling, the whoopie pie is a sweet indulgence.
For the cake component, we drew inspiration from devil’s food cake, creaming butter with sugar, adding eggs and buttermilk for tenderness, and using all-purpose flour and baking soda for the right amount of structure.
I don’t remember when I had radishes with unsalted butter and coarse salt for the first time, but I know that it was in France. And, it was the oblong red-to-fushia, white-tipped French Breakfast radish that I fell in love with. This often photographed radish is what I think of when I think of French open-air markets.
We wanted a pie that had a firm, juicy filling full of fresh blueberry flavour with still plump berries, and we also wanted a crisp, flaky crust.
To thicken the pie, we tried cornstarch as well as our gluten-free flour blend but preferred tapioca starch, which was subtle enough to allow the berry flavour to shine through. Too much of it, though, created a congealed mess.
Cooking protein-packed tempeh on the grill gives it great smoky flavour and char. We cut it into cubes and thread the cubes onto skewers with firm, sweet bell peppers and meaty mushrooms, then brush the whole thing with sweet barbecue sauce, which helps temper the slightly bitter tempeh.
Cooking a lean roast like pork tenderloin in a slow cooker is tricky because it can quickly turn overcooked and dry. We discovered that nestling two tenderloins side by side, alternating the narrow and thicker ends, helped to insulate the meat and prevented it from overcooking.
Stunning presentation aside, Cobb salad has all the markers of a powerhouse meal, including eggs, avocados, tomato, and lean chicken—we just had to do something about all that bacon and cheese.