For our Shredded Barbecued Beef, we cut a chuck roast into quarters. The smaller pieces of beef absorbed more smoke flavour and cooked much faster.
After cooking the meat in a disposable roasting pan on the cooler side of the grill for a few hours, we flipped all four pieces, wrapped the pan in foil, and placed the roast in the oven to finish cooking.
My family loves cauliflower, the “it” vegetable of the moment ‚Äî if you believe in things like “it” vegetables.
So, now what’s this about a broccoflower? It’s the “it” vegetable’s more colorful cousin.
Either one gives a dish a bit of a wow factor ‚Äî and who doesn’t love a vegetable that starts a conversation?
The high water content of cabbage is typically to blame for watery slaws. We salted our cabbage to draw out the excess moisture.
Memphis Chopped Coleslaw is usually studded with celery seeds and crunchy green peppers and tossed with an unapologetically sugary mustard dressing that’s balanced by a bracing hit of vinegar.
It’s hard to believe that the well-loved combination of cake, cream and strawberries could be anything other than perfection, but soggy cake, squishy cream, or bland, underripe berries can easily ruin this heavenly trio.
Quick-cooking stir-fries are a natural choice for weeknight dinners. This one combines easy-prep ingredients with a levelled-up sauce made from Asian pantry staples.
Our spicy beef taco bake packs all the great texture and flavour of taco night into an easy one-dish meal that could easily be prepped ahead of time.
We used 93 per cent lean ground beef instead of the usual 90 per cent because we found that excess grease pooled on the bottom of the dish if stored overnight.
For our Shredded Barbecued Beef, we cut a chuck roast into quarters. The smaller pieces of beef absorbed more smoke flavour and cooked much faster.
After cooking the meat in a disposable roasting pan on the cooler side of the grill for a few hours, we flipped all four pieces, wrapped the pan in foil, and placed the roast in the oven to finish cooking.
This time of year, I could live on tomato sandwiches. But it’s hard to make a sandwich out of cherry tomatoes, and I have loads of cherry tomatoes. I don’t know what it is, but I can’t resist buying them when I see them at the farmer’s market. If you are like me and have a glut of cherry tomatoes, this recipe is for you.
Even though fresh local tomatoes start popping up at the market in July, they don’t really hit their peak until August ‚Äî and that’s when I get happy. The tomato is absolutely my favourite vegetable (even if it’s technically a berry). This crispy tomato salad combines cooked tomatoes and raw tomatoes, the large guys and the small guys. You can call it a medley but I think of it as a party.
To create the ultimate version of this appealing dip with bold Southwestern flavours and a simple, no-fuss technique, we distilled every layer down to its essential flavours and designed our recipe to emphasize those elements.
