Before our annual circuit around the sun forces us to kiss off the blueberry season, I urge one and all to try this blueberry tart. Super-tasty and much simpler to make than the standard recipe, it features the usual buttery bottom crust, loaded with gobs of fresh berries and topped off with a crispy sweet streusel crumble.
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In Italy, pasta with broccoli rabe and sausage is a popular dish. We transformed these classic flavours into an easy, yet elegant, casserole. Our flavour choices were traditional: sweet Italian sausage, red pepper flakes, lemon zest, and a bit of anchovy for an umami backbone. A rich, creamy sauce with two cheeses was the perfect way to round out our dish.
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.
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.