from The Long Table Every carbohydrate or bread lover’s dream has come true in this celebration of all things caramelized and whole grain. It is

from the Cooking School with the London Chef This recipe uses spot prawns which are only in season for a short window – you can

from British Columbia from Scratch  I enjoyed many versions of baked eggs, or oeufs en cocotte, during a summer in France where they often served

from The Oyster Companion  This stuffing is perfect to accompany a Thanksgiving feast or as a dish on its own with a side salad and

from Tourism PEI  Ingredients: 4 PEI potatoes ½ cup Cheddar cheese, grated 2 tbsp sun-dried tomatoes 2 slices bacon, fried and crumbled herbs – dill,

from Canada’s Food Island Total time: 20 minutes 4-6 servings Ingredients 2 lbs mussels, rinsed and debearded 2 lbs soft shell clams, rinsed ½ cup

from Terry Fallis  Here’s a family recipe from my sister-in-law for potato salad. It’s become a staple summer dish for us for many years now. 

from Coconut Lagoon Kakkan means “chili-based” but this dish isn’t super fiery, as one might think. The dominating spice, Kashmiri chili powder, is quite mild

from Food Artisans of Alberta An instant-read thermometer guarantees you’ll get this right. And, when using the cedar plank, you may need to turn it

from A Spicy Touch These are a great accompaniment to any dish and Noorbanu enjoyed them with Meat Cutlets and a green salad. Time: 30-40

from Smoking Foods Because lamb ribs can be very fatty, I use a tart and salty rub and basting mixture to cut the richness.  The

from G’day Ingredients 4 Pork Chops  1 Green Pepper (chopped) 1 Red Pepper (chopped) 2 Medium Sized Onions (sliced) 3 Portobello Mushrooms (sliced) 4 Cloves

from Bread & Water I ate this succulent bean dish in a small traditional comidas in northern Spain, where cooks make the most of their

from Bread & Water I make roasted tomato sauce each fall and store it in the freezer for instant anything! Spread out the work over

from Only in Saskatchewan  This quiche was a Tea Room favourite that regularly appeared on their feature menu, showcasing ripe red Roma tomatoes sourced locally

from Eat More Plants  Mexican grilled corn? That seems like a fun idea. Never mind the fact that using sweet corn isn’t really authentic. Because