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.
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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.
Sirloin steak tips have deep flavour and a tender texture that calls out for a bright and texturally interesting accompaniment, so we chose our Southwestern-inspired Tangy Corn Relish.
These perfectly crispy potato pancakes are the ideal vehicle for all manner of toppings, making them a super-versatile appetizer pick. We kept our latkes light and crisp by removing as much water as possible from the shredded potatoes.
A frittata is a hearty brunch option but is often loaded with potatoes, cheese, and sausage or bacon. For a more nutritious version, we nixed the meat and swapped out potatoes for broccoli.
To make a substantial, veggie-packed frittata, we used a dozen eggs and a full 4 cups of broccoli, chopping the florets small so they would be surrounded by the eggs, ensuring a cohesive whole.
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.