Ottolenghi achieves taste in quicker ways by adding interesting spicing and using cooking methods that are not fiddley. These roast baby carrots are richly spiced with harissa while pomegranate seeds add a pleasant crunch and pop of colour to the dish.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
These tartlets are best if made with really flavourful tomatoes such as heirloom. Grown from ancient seeds, they have the taste and juiciness that tomatoes are supposed to have. If you can't find them, substitute any locally grown tomato.Read More
I like to use chicken thighs with the bone in for maximum flavour. However I do remove the skin to make sure that the spices are infused in the chicken meat. You can use boneless thighs as well but cook 10 minutes less time. For people who prefer breast meat, cut each breast into 4 pieces and again cook 10 minutes less time.
Concord grapes make a distinctive tart, but any good, juicy grape can be substituted. We tested this with blue-black coronation grapes. Squeezing seeds out can be tedious, but it makes a great filling. (Seedless grapes were deadly dull.)Read More
Lamb on the bone is a favourite in Middle Eastern cuisine, so taking that spicing and slathering it on shoulder chops is a winning recipe. I tested different cooking lengths. The one-hour timing – slightly pink with a more gentle flavour – was my favourite. (I found two hours was a little drier and three was tender and full-flavoured, falling off the bone.)Read More
The quintessential Canadian dessert, butter tarts are the perfect summertime indulgence, although bakers tend to charge a fortune for them and there’s always competition over whose is the best. This long weekend, blow them all out of the water with these easy, decadent bars that put a spin on the classic. For a more traditional homage, omit the caramel drizzle.Read More
Flattened chicken cooks quicker than a whole chicken without losing that great roasted flavour. It is readily available at butcher shops or you can butterfly your own by removing the back and breast bones yourself. I saw this technique for roasting chicken under a weight in California and the juicy crispy product is a superb taste. Serve with creamy mashed potatoes and green beans with walnuts. Smaller chickens bake best. You can use the hot smoked paprika if desired.Read More
Andrew Milne-Allen, owner-chef of Zucca Restaurant in Toronto, makes this delicious pancake as a little snack before dinner. Bake it either on the barbecue, in the skillet or in the oven. Cut into triangles for serving. Serve it with olives on the side.Read More
When you’re cooking with skewers it’s important to remember that steel versions conduct heat better, and therefore cook meat faster (depending on the dish). If, like me, you prefer using rosemary branches, lemongrass or wooden sticks for skewering, be sure to soak them in water for at least 30 minutes. Otherwise, they’ll flame up and burn on the grill.Read More
I am learning not to overdo marinades. Always make sure there is oil and nothing sugar-based. This is also excellent oven-baked at 425 F for 45 minutes to 1 hour. Make sure the butcher takes off the backbone and the breast bone, too. Place some plastic wrap over the chicken and give it a big whack to flatten it. This will ensure it cooks more evenly.Read More