Carne deshebrada, literally meaning “shredded beef,” is a common offering at Mexican taco stands. It’s made by braising a large cut of beef until ultra-tender and then shredding the meat and tossing it with a flavourful rojo sauce made with tomatoes and/or dried chiles.
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All too often, chopped salads wind up tasting mediocre and doused in dressing. We were set on creating a simple version that was fresh and flavourful.
It was only a matter of time before sweet potato-loving Southern cooks combined the fluffy texture and pleasant tang of biscuits with the earthy sweetness of this popular tuber.
To add this potato’s natural sweetness to biscuits without weighing down the dough, we microwaved the sweet potatoes, which eliminated their moisture while concentrating their flavour.
Starting salmon with the skin side down in a pan is a neat way to cook fish. The skin protects the fish from drying out. The skin also releases fat into the pan, which is then used to cook the second side until it is golden brown, no extra oil needed.
The late-night spaghetti monster will be tamed with this flavour-packed pasta that comes together quickly from pantry ingredients. The key here is making the most of the garlic.
You may be used to pan-searing thick-cut white fish fillets any time you take them home from the market and want a quick dinner, but it’s worth it to try a different technique.
Braising is a great way to add flavour to mild-tasting fish, it’s a mess-free alternative to cooking in oil in a skillet, and it doesn’t take much longer to execute with fish.
This bread pudding is earthy, comforting, and perfect for a relaxed brunch at home.
To make sure this casserole came out rich and satisfying but not overbearing, we chose leaner (but still flavourful) turkey sausage instead of pork and banned soggy bread by toasting torn baguette slices, enriching their flavour and ensuring they would stand up to the custard.
You’d never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine.
Pasta and meatballs are a perfect match, but for a unique spin on this classic duo we turned to lamb instead of beef or pork, and to orzo instead of spaghetti, and we enhanced the dish with fresh, bold Greek flavours like mint, oregano, and cinnamon.
A spiralizer turns carrots, beets, and squash into noodles (or “zoodles” when using zucchini). The steps below the recipe work with all these vegetables. For best results, use smaller zucchini, which have thinner skins and fewer seeds. The blade on a spiralizer is very sharp, so make sure to do this with an adult.
ROASTED ZUCCHINI NOODLES