Pasta and meatballs are a perfect match, but for a unique spin on this classic duo we turned to lamb instead of beef or pork, and to orzo instead of spaghetti, and we enhanced the dish with fresh, bold Greek flavours like mint, oregano, and cinnamon.
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A spiralizer turns carrots, beets, and squash into noodles (or “zoodles” when using zucchini). The steps below the recipe work with all these vegetables. For best results, use smaller zucchini, which have thinner skins and fewer seeds. The blade on a spiralizer is very sharp, so make sure to do this with an adult.
ROASTED ZUCCHINI NOODLES
Though we often stir artichokes into dips laden with sour cream and cheese, they deserve a healthier treatment that pays respect to their unique flavour and strong nutrient makeup, including fiber, minerals, and antioxidants.
This beautiful tart takes just minutes to assemble and makes for an impressive brunch dish, appetizer, or even a simple light lunch or dinner.
We experimented with several different crusts, trying a pie shell, a tart shell, and par-baked puff pastry. The buttery, flaky puff pastry was absolutely irresistible, and so easy to prep.
We wanted to make poppy seed muffins with rich, full flavour; fluffy, tender interiors; and golden crusts. We were amazed to find that our go-to recipe had a whopping 22 grams of sugar per muffin, so we hoped that our new recipe would work with a sugar content of only 11 grams.
We wanted to create a pasta dish that brought out the delicate, earthy flavour hiding in supermarket mushrooms. We selected cremini mushrooms, which have a meatier texture and a more intense, woodsy flavour than button mushrooms but are still readily available.
We wanted to pair earthy, hearty mushrooms with equally hearty farro.
To start, we used the pasta method (an abundance of water) to boil our farro, which ensured the grains cooked evenly and required only half an hour.
We then moved on to the mushrooms, sauteing them with shallot and thyme until the moisture evaporated and the mushrooms achieved some browning.
We love the earthy flavour of uncooked kale, but the texture of raw kale can be a little tough.
Many recipes call for tossing it with dressing and letting it tenderize in the fridge overnight. This method didn’t deliver the tender leaves we were after, and the long sitting time wasn’t very convenient.
In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavour of Brussels sprouts.
Pre-roasting the sprouts made them rich and nutty, not cabbage-y. We made a quick, creamy Mornay sauce, using a combination of Gruyere and Parmesan cheeses, to bind the gratin.
Perhaps an arbitrary number of cloves, the 40 in this French dish are iconic; while the chicken braises, the generous cloves become appealingly soft and spreadable. But their flavour is often spiritless.