Barbecue sauce is one of the most versatile sauces out there—it can be served as a dipping sauce or a topping, brushed onto protein and vegetables during cooking, or stirred into beans and shredded meat after cooking.
In researching recipes for barbecued brisket, we found that cooks could agree on one thing: slow-cooking (for up to 12 hours) to tenderize the meat.
We wanted to figure out a way to make cooking this cut of meat less daunting and less time-consuming, and we wanted to trade in a professional smoker for a backyard grill.
A big flag sheet cake is the perfect Canada Day dessert; and at a time when patriotic-colored berries are at their best, vibrant blueberries and red raspberries are a fitting topping.
We knew that our workhorse Yellow Sheet Cake was the ideal base for the cake, so our challenge when developing this recipe was simply determining the best frosting.
When it comes to grilled kebabs, vegetables are often an afterthought, typically used as a filler on meat-heavy skewers. But this treatment often leads to mushy, burnt vegetables with no flavour of their own. We wanted to create a recipe that would put the vegetables front and centre.
Chef Bridget Lancaster developed this blueberry cobbler, admitting she’s not a “biscuit-style cobbler lover—they just taste too much like doughy dumplings.”
It’s time to revisit grilled vegetables! I was recently tagged in a post where the author said that she was taught to grill vegetables dry and then season them when they come off the grill.
If you want to end a summer celebration or gathering with a big old bang, you would be hard pressed to pick a better dessert than an ice cream pie. Somehow, ice cream stuffed into a pie crust just seems so much more festive and decadent and sultry than bowls of ice cream.
Add ripe peaches to cake and problems abound: All the juice makes for a soggy cake and their delicate flavour gets lost.
Roasting the peaches—and tossing them with peach schnapps—concentrated their flavour and expelled moisture. However, the peaches became swathed in a flavourful but gooey film when cooked.
The first thing we noticed when replacing pasta with whole-grain farro in this nourishing update on pasta salad with pesto was the grain’s fantastic al dente texture.
Traditional carnitas, Mexico’s version of pulled pork, is fried in gallons of lard or oil. The results are tasty, but who wants to deal with all that hot fat? We wanted restaurant-style carnitas—tender chunks of lightly crisped, caramelized pork, subtly accented with oregano and citrus—without the hassle of frying.
