Recipes

This salad in holiday colours has a plus-factor the recipe revives over-ripe tomatoes because the time in the oven enhances their sweetness. The recipe is one of 100 in a new cookbook called From the Oven to the Table: Simple Dishes That Look After Themselves, by London food writer Diana Henry (Hachette/Canadian Manda Group, $32.99). Her favourite style of recipe is one where she combines ingredients in a pan without delaying to brown the food, sets the pan to bake, and sits back in anticipation of a well-flavoured meal. Diana Henrys From the Oven to the Table: Simple Dishes That...

Who has two thumbs and loves the cool wrap from Chick-fil-a? This girl.Its true, the cool wrap is one of my favorite things to get from the fast food chain. Mostly because its really such a healthy option. Grilled chicken, plenty of greens and what is that wrap? Well, with a quick search over their menu and the ingredients for the wrap, I found that a lavash pita bread is used.Lavash pita bread is a very thin and very soft pita bread that is perfectly foldable, rollable, and doesnt tear very easily. It holds up extraordinarily well. Its officially my...

Make sushi at home with simple hand rolled sushi called Temaki Sushi. Everyone in the family (or at the party) will have fun rolling the nori sheets around sushi rice and their favorite fillings!Temaki Sushi (Hand Roll) INGREDIENTS cupsushi rice (Recipe) 1sheetnori (seaweed) cupfillings For Fillings: Sashimi grade fish of your choice(salmon, tuna, salmon roe, spicy tuna etc) Persian/Japanese cucumbers Shiso leaves (Ooba)(perilla) Kaiware radish sprouts Takuan (pickled daikon radish) avocado carrot white sesame seeds (roasted/toasted) INSTRUCTIONS Gather all the ingredients. If your raw fish comes as a block, slice the raw fish into long sticks. Or you can ask...

Seafood Charcuterie: Perfect for the Holidays Its the most snackable time of the year! The holidays are meant for tasty treats and scrumptious appetizers and none are more delicious than seafood themed charcuterie platters. Preserving meat and fish was once a necessity. Now these ancient culinary techniques are a hit food trend~dotting restaurant menus and holiday parties alike. Chefs have been flexing and expanding their charcuterie options by switching out the pork for better-for-you seafood. Even more palatable for the home cook, its easy to make! Seafood for Charcuterie There are a few standards for building a really impressive seafood...

The secret to these pan seared scallops in butter is to cook them in a hot skillet with ripplingly hot oil and occasionally baste them with butter. Thats it. Simple, quick, and impressive. Twenty minutes from fridge to table. Adapted from America's Test Kitchen | The Complete Cooking for Two Cookbook | Boston Common Press, 2014Look no further for how to make perfectly seared scallops that turn out perfectly golden brown on the...devour moreDid you find this post inspiring? Let us know by pinning us!