Recipes | Latest Recipes from Main Courses
Anytime I fire up my grill for supper I always look for a veggie to add to the works because grilling is not just for meat. Firm, juicy zucchini is an ideal candidate. This simple dish also shows how easily you can adapt the classic flavours of salsa to just about any fruit. Try it; you just might discover that you prefer peaches to tomatoes in your salsa!
Mussels are the world’s easiest seafood to cook, especially with a tasty beer. All you have to do is toss ‘em in a pot with the liquid of your choice and they’ll steam right open. If that liquid happens to be Upstreet’s Commons Pilsner you can count on a delicious broth perfect for soaking up and sharing with friends. A bit of crispy bacon doesn’t hurt either but remember to save a few cold ones for sharing!
Around here we tend to take our lobster pretty seriously. Nothing beats the flavour like a lobster pulled from the sea then cooked in the sea. But if you don't live by the sea, how do you make the sea? Too easy. Just remember for every gallon of water add 1/2 cup of salt.
This recipe is a quick and delicious way to celebrate a few of Canada's iconic ingredients. A quick glaze of maple syrup and mustard brings the sweet and savoury, and the oats creates a hearty and whole crust. Serve it alongside other Canadian favourites, like Prince Edward Island potatoes!
A pulled pork sandwich is a thing of beauty. Tender meat glistening with spicy, smoky flavour piled high on a soft bun with no adornment save for some tangy, crunchy 'slaw. The time-honoured method for making succulent pulled pork requires a smoke pit, a whole hog, and pulling an all nighter.
Luckily there's a much easier way that's just as tasty. This recipe harnesses the power of slow cooker braising to duplicate the BBQ flavours. This much simpler process skips the time and labour intensive process of grilling and smoking, which leaves more time for pulling and sandwiching. There won't be any smoke of course, but with these flavours no one will even notice.
A rack of lamb is a great special occasion dinner. Too bad each chop only gets a thin crust of aromatic topping. To maximize the flavour potential, use individual lamb chops that can each be thickly encased with a crust. Mint and lamb are one of the great classic flavour combinations, and the edamame provides vibrant colour and protective moisture for the delicate mint while in the oven.
Mac and cheese is delicious just the way it is, but why not amp it up with some Italian flavours? A creamy sauce is built with easy-melting Fontina and flavour-packed Grana Padano cheeses. Spicy Italian sausage, bright tomatoes and classic herbs will have your family proclaiming "mi amore!".
This traditional tapas bar snack is sometimes served between two slices of rustic crusty bread. It’s just as delicious served plain. Either way, the bright pickled tomatoes steal the show. This is the sort of dish you’ll quickly come to crave.
Looking for more simple and delicious recipes to make for breakfast, school lunches, and weekday dinners when you are short on time? Check out my latest cookbook, Family Meals, for 99 more recipes that will help make mealtime fun and get your family involved in the kitchen.
Since salmon is a fatty fish, it’s often cooked quickly with high, searing heat that gives it a crispy crust. But salmon is just as delicious when it’s cooked slowly. Gentle, patient heating gives it a tender, melt-in-your-mouth texture that is truly memorable - especially when it’s brightened with a simple honey mustard glaze.
Thrills and chills will abound when you present this chicken to your little ghouls, ghosts and goblins. You'll feel like Dr. Frankenstein putting together your very own monstrous creation, and you'll feel good fuelling your family for an evening of trick-or-treating fun with this simple roasted spider, I mean chicken.
To turn this into a full meal deal, you can roast the chicken over a bed of root vegetables. Cubes of potatoes or carrots, thick slices of onions or whole cloves of garlic are all fair game. They'll soak up the tasty juices that drip off the chicken and give you a complete meal in one pan.
Searing sweet briny scallops to give them a golden brown crispy crust is an essential cooking method for any cook’s seafood repertoire. The secret is a hot pan, a high-heat, rapid cooking trick mastered by busy restaurant line cooks. A hot pan not only browns the scallops but allows you to whip up a tasty wine sauce too.