The star of our beef barley soup is a rich, intensely flavoured beef stock. We were able to make a from-scratch stock in about 2 1/2...
Small red lentils are one of our favourite legumes; they do not hold their shape when cooked but break down into a creamy, thick puree—perfect for...
Puttanesca, a classic Italian sauce made with tomatoes, garlic, anchovies, capers, and olives, offers bold flavour and comes together fairly quickly—perfect for a Sunday supper. Cooking...
Lobster is not the only crustacean that benefits from roasting. Shrimp, too, see their sweet flavour concentrating and deepening, but those benefits are only worth it...
Great chili should have bold, long-simmered flavour, even if it’s made with convenient ground beef. The multicooker was the perfect way to achieve this with a...
Creating anything garden-fresh in a slow cooker is a tall order, but we were willing to try to beat the odds and develop a recipe for...
There’s no better way to enjoy fall’s abundant apple harvest than in a towering deep-dish pie. Unfortunately, this dessert often yields unevenly cooked, shrunken apples swimming...
TOLEDO, Ohio — There are spicy beers and even peanut butter beers, made to stand out on crowded shelves. Then there’s a murky, green brew that...
With a tangy, rich flavour and velvety consistency, cheesecake’s characteristic qualities make it well-suited to variation: Lemon cheesecake, chocolate cheesecake, and berry cheesecake are all common....
We started our New Orleans Bourbon Bread Pudding recipe by tearing a baguette into ragged pieces, which gave the bread pudding a rustic look. We then...