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Recipes

Zucchini or summer squash makes for a colorful pasta dish

A combination of pasta and summer squash results in a light, flavourful dish that’s full of colour.

We decided against peeling the squash, as the skin helped to keep the pieces intact throughout the cooking process. Because summer squash contains so much liquid, we salted and drained it to keep our sauce from ending up watery and bland.

Perfect burgers depend on the right meat. Here’s a pro tip

Sometimes simple is best, and for quick weeknight burgers or a backyard barbecue for a crowd, store-bought ground beef is certainly convenient. But with so many options available in supermarkets, we knew we would need to find the right cut of beef with the ideal amount of fat to produce tender, juicy burgers.

Juicy, tender chicken with plenty of sweet, smoky-flavour

In theory, barbecued chicken kebabs sound pretty great: char-streaked chunks of juicy meat lacquered with sweet and tangy barbecue sauce. But without an insulating layer of skin, even the fattiest thigh meat can dry out and toughen when exposed to the blazing heat of the grill—and forget about ultra-lean skinless breast meat.

You won’t miss the meat when you make this mushroom burger

Portobello mushroom burgers are no longer just a sad substitute for beef burgers; they are -legitimately delicious choices on their own.

For charry grilled portobellos that wouldn’t leak moisture and make the buns soggy, we decided to try scoring them, a technique that works well with oven-roasted mushrooms. It worked like a charm on the grill.

Braising can maximize the freshness of spring vegetables

While raw and roasted vegetables certainly have their place, braising is a great technique for cooking even the most delicate vegetables.

You may think braising would turn verdant spring vegetables drab and watery but, in fact, braising can maximize their freshness and make them taste more like themselves.

A rich almond cake makes a sophisticated and sweet dessert

Simple, rich almond cake makes a sophisticated and delicately sweet dessert, but traditional European versions tend to be heavy and dense. For a slightly cakier version with plenty of nutty flavour, we swapped out the usual almond paste for toasted blanched sliced almonds (we disliked the slight bitterness imparted by skin-on almonds) and added a bit of almond extract for extra depth.