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Recipes
by ROSE REISMAN
30-minute meals from one of Canada's experts on nutrition
by ALANA CHERNILA
Easy recipes for simple summer suppers
by ROBB WALSH
A vegetarian chili that achieves the ideal gravy-to-chunk ratio
by LEAH KOENIG
A unique main to serve during Passover's weeklong bread ban
by MYRA AND MAREA GOODMAN
Pan-fried polenta cakes topped with heirloom tomato sauce will satisfy the pickiest eater
by ANDREA SLONECKER
12 oz. (340 g) Brussels sprouts salt 2 tbsp. (30 ml) Thai or Vietnamese fish sauce 1½ tsp. ...
by LAURA KEOGH AND CERI MARSH
Prep time: 5 minutes Total time: 30-35 minutes
by YOTAM OTTOLENGHI AND SAMI TAMIMI
Historically, bulgur was rural people’s food in the Middle East, while rice was for more affluent city folk. ...
by BRENT RIDGES AND JOSH KILMER-PURCELL WITH SANDY GLUCK
Good old mac and cheese, but with a sophisticated edge
by ERICK COSSELMON AND JANET FLETCHER
This pizza-like pita has no equivalent in the traditional Greek kitchen, but Kokkari customers would never let them ...
by SUSIE MIDDLETON
A favourite Southern combination — green beans and pecans — meets the warming Western flavours of chili spices, ...
This cool pasta takes advantage of an easy food-processor peanut sauce that has a knockout flavour. It’s paired ...
by MARTHA HOLMBERG
These Mediterranean-inspired crêpes make a quick lunch or after-school snack. You can add sliced avocado and pitted black ...
Green olives, raisins and warm spices give this beef filling an addictive sweet-sour-salty appeal, while the chipotle crema ...
by LAMEES IBRAHIM
For the stuffing 1 lb. (500 g) ground meat 1-1½ c. (250-375 ml) rice a small bunch of ...
