The appeal of a chopped salad is that all the ingredients are cut to a uniform size and tossed together, permitting a taste of everything in each bite.
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These North African-inspired cauliflower burgers are bursting with complex flavour, and we love the contrast between their creamy, nutty interiors and crunchy, well-browned exteriors.
This quick one-pot approach to cooking Swiss chard results in a hearty, flavourful and versatile side dish.
To avoid watery, overcooked chard, we started cooking the greens in a covered pot just until they wilted down. Then we uncovered the pot and continued to cook the greens until all the liquid evaporated.
Traditional tandoori chicken is marinated in yogurt and spices and roasted in a superhot tandoor oven to produce tender, flavourful meat and a beautiful char. To make it at home, we built a fragrant paste, blooming ginger and garlic in oil before adding garam masala, cumin and chili powder.
Named for the small frying pan traditionally used to prepare this dish, Greek saganaki is an appetizer made by pan-searing slabs of firm cheese. We chose to create a version using halloumi.
Braising in a Dutch oven is often used for long, slow cooking, but it’s also well suited for quick weeknight-friendly dinners like this flavour-packed chicken taco filling.
We built a savory, well-balanced braising base with smoky chipotle in adobo, aromatic garlic and cilantro, bright and acidic orange juice, and savory Worcestershire sauce.
We set out to create a fresh, bright chicken salad inspired by the flavours of Mexico.
A simple tequila-lime mixture boosted the chicken’s flavour both in a quick marinade before cooking and, when cooked down with some orange juice, as a reduced sauce drizzled over the chicken after cooking. Grilled avocados gave the salad more smoky depth.
In theory, garlic shrimp pasta has all the makings of an ideal weeknight meal. Toss a few quick-cooking ingredients—shrimp, garlic, oil, wine—with boiled dried pasta, and only the salad’s left holding up dinner.
For a new take on vegetable slaw, we thinly sliced sweet snap peas, juicy English cucumbers, and peppery radishes for a fresh, crunchy accompaniment to skillet-seared sea scallops.
We brightened up the mayonnaise-based slaw dressing with plenty of fresh chives and lemon zest and juice. A quick sear on the scallops deliciously caramelized the exterior while keeping the inside tender.
Falafel are crispy on the outside, soft on the inside, packed with seasoning, and utterly irresistible. Here we essentially supersize these chickpea fritters to make a uniquely delicious burger.
We started by soaking dried chickpeas overnight to soften before grinding them into coarse bits along with onion, herbs, garlic, and spices.