We start our cheese bread with all-purpose flour and add whole milk and sour cream for a clean, creamy flavour and rich, moist texture. Just a few tablespoons of butter adds enough richness without greasiness, and using less fat makes the texture heartier and less cakelike.
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A sheet pan full of roast chicken, kale and butternut squash promised a satisfying, nutritious meal with minimal cleanup. However, in order to combine sturdy squash, dark leafy greens, and chicken in a single pan, we’d need to get them to cook at the same rate.
Store-bought raspberry jam can be a disappointment, tasting more like gummy candy than raspberries. We wanted a jam bursting with fresh fruit flavour, and we started by finding the perfect balance of fruit and sugar. For intense fruit flavour, we added a grated Granny Smith apple.
Authentic lasagna Bolognese is all about the meaty, luxurious ragu. Typically, the rich sauce is bound between thin sheets of pasta along with a creamy bechamel sauce and Parmesan cheese.
Sometimes I forget about frozen spinach. I always have frozen corn and frozen peas on hand, but frozen spinach falls off the radar from time to time. The good news is that then I get to rediscover it.
This modern fish chowder honours its simple roots by showcasing moist, tender morsels of fish in a delicate broth. Searching for a route to fresher, cleaner flavours, we got a bonus: shorter cooking time.
Swordfish steaks are a favourite on the grill. Their dense, meaty flesh keeps the steaks from falling apart. When developing our recipe, our first step was to choose thicker steaks, since thinner steaks overcooked easily. Since they can stay on the grill longer, the thicker steaks also pick up more smoky flavour.
When hosting a backyard barbecue, it is easy to decide to make ribs because everyone loves them. They are one of those universal foods. If you eat meat, chances are you love pork ribs.
All of the elements of this brightly flavoured dish come together quickly on the grill. Cooking the chicken on the cooler side of the grill avoids flare-ups while still giving it great flavour and char. To round out our grilled succotash we use convenient canned butter beans, which are super-quick to prepare and have a creamy consistency and pleasant mild flavour.
Jolts of grill flavour and spicy heat can enhance the delicately sweet and briny flavour of shrimp, but it’s easy to overdo it. Most recipes overcook the shrimp and finish them in a bath of mouth-numbing sauce; we wanted juicy shrimp with a smoky crust and chili flavour that was more than just superficial.