All posts by Food Network Canada Editors

11 Tasty Ways to Eat More Broccoli

We’re always on the lookout for quick and easy recipes that pack a punch when it comes to both flavour and nutrients, so it’s no surprise that broccoli landed on our list of must-eats. Here are some of our favourite ways to add more of this vibrant green veggie to your diet.

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1. Broccoli with Bow Ties and Peas

2. Mean Green Broccoli Soup with Cheddar Recipe

3. Broccoli Frittata Recipe

4. Beef with Broccoli

5. Mini Chicken and Broccoli Pot Pies

6. Broccoli Dust Recipe

7. Broccoli Orecchiette, Courgette & Bocconcini Salad, Prosciutto & Melon Salad

8. Fresh Broccoli Salad

9. Chinese Crispy Beef & Broccoli Noodles with Kung Pao Chili Oil

10. Mae’s Broccoli Cheddar Salad Recipe

11. Chinese Broccoli Recipe

East Coast Inspired Donair Pizza

Donair pizza is one of those crazy mashups that could have only been created on the east coast. Like the beloved donair, it includes all the same fixin’s, but with one important addition; mozzarella cheese. So if you’re having trouble deciding between pizza and a donair, this creative twist on a classic is the way to go!

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Prep Time: 25 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 2 hours
Serves: 2 to 4

Ingredients:

Donair Meat
1 lbs lean ground beef
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp oregano
1/2 tsp paprika
1/4 tsp cayenne
1/2 tsp kosher salt

Donair Sauce
1/3 cup sweetened condensed milk
2 Tbsp white vinegar
1/4 tsp garlic powder

Pizza
1 500g package pizza dough
1 1/2 cups grated mozzarella cheese
1 cup finely diced tomato, seeded
1/2 cup finely chopped sweet onion
1 tsp cornmeal

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Directions:

Donair Meat
1. Preheat oven to 350°F.
2. Combine beef with spices (by hand or in a food processor). Whirl until fully combined, about 30 seconds.
3. Form meat into a loaf shape, then place on pan. Bake, in centre of oven, until meat feels firm to the touch, 40 to 50 minutes.
4. Let cool before slicing length wise as thinly as possible.

Donair Sauce
1. Combine sweetened condensed milk with vinegar and garlic powder.

Pizza
1. Preheat oven to 350°F.
2. Turn out dough onto a lightly floured surface. Roll dough into a 14-inch circle.
3. Dust a 15-inch pizza pan with cornmeal. Transfer to pan.
4. Arrange donair meat in one even layer over dough. Sprinkle with cheese. Top with tomatoes and onion.
5. Bake in centre of oven until crust is golden brown, about 20 minutes. Drizzle with donair sauce.

Peameal Bacon Mac and Cheese

The Best Peameal Bacon Mac and Cheese

We didn’t think mac and cheese could get any better, but enter: peameal bacon! Take the deliciousness of the classic pasta dish — macaroni smothered in ooey, gooey cheese — then top that with a crunchy cornmeal crumble. It doesn’t get better than this.

Peameal Bacon Mac and Cheese

Peameal Bacon Mac and Cheese

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 6

Ingredients:
2-1/2 cups macaroni noodles
2 Tbsp panko crumbs
2 Tbsp Parmesan cheese, finely grated
1 Tbsp cornmeal
6 Tbsp unsalted butter, divided
1-1/2 cups cubed peameal bacon
1/4 cup all purpose flour
2 cups 2% milk
1/8 tsp cayenne
1 Tbsp Dijon mustard
3/4 cup shredded smoked cheddar
3/4 cup shredded mozzarella

Peameal Bacon Mac and Cheese

Directions:
1. Cook pasta in a large pot of boiling water with 1 Tbsp salt until just tender, 5 to 7 minutes. Drain and set aside.
2. Combine panko crumbs, parmesan and cornmeal in a small bowl. Work in one Tbsp butter until mixture is crumbly. Set aside.
3. Preheat broiler. Heat a large pot over medium-high heat. Add 1 Tbsp butter, then the bacon. Cook until lightly browned, about 5 minutes. Transfer to a paper-towel lined plate.
4. Melt 1/4 cup butter in the same pot over medium-low. Whisk in flour until mixture forms a paste, about 2 minutes. Gradually whisk in milk. Increase heat to medium. Cook, stirring constantly, until sauce has slightly thickened, 2 minutes. Remove from heat.
5. Stir in cheese, cayenne and mustard. Stir in pasta and bacon. Scrape mixture into an oven-safe baking dish. Top with cornmeal mixture. Broil in centre of oven until top is golden, 2 to 3 minutes.

Looking for more mouth watering recipes? Try our 10 Perfect Peameal Bacon Recipes.

Susur Lee’s 10 Tips for Making Amazing Camping Meals

World-acclaimed chef and Chopped Canada judge Susur Lee used to camp all the time with his family, especially when his three boys were kids. Grilling up the same old hot dogs and hamburgers on a camping trip can get boring… fast. But not for Lee who won’t settle for less than amazing food.

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Here Susur Lee shares his tips on how to elevate a humble camping meal into something extraordinary.

1. Bring along an olive oil sprayer. 
It’s a widely-known fact that olive oil is a crucial part of mastering an outdoor grill, but who wants to lug around a big bottle when they’re in the middle of the woods? Make things easier by bringing a sprayer with you to spritz the grill with oil whenever you need to. Keeping things quick, clean and simple is an integral part of ensuring your camping trip is successful.

2. Mix things up by grilling some fruit alongside your vegetables.
Sure, grilling veggies like bell peppers and zucchini is yummy and nutritious, but throwing some pineapple or peach slices on the grill adds an unexpected sweet and savory taste to your meals.

3. Buy quality, store-bought food whenever possible.
No one wants to spend a ton of time and effort on meal preparation during a camping trip, so if you can buy pre-packaged and already-made ingredients, make sure to do so. Lee likes to bring packages of peeled garlic cloves in a vacuum-sealed bag because they’re super easy to crush and add to anything. No muss, no fuss.

4. Choose square plates over round ones.
The idea behind this is simple. You don’t have a lot of room on a picnic table and square plates line up nicely along the edge of the table, leaving more space for other items. Efficiency is key when dining outdoors.

5: When life gives you lemons…
You can never have enough lemons on a camping trip. Lee loves to grill them and squeeze them over both desserts and main dishes to brighten them up. The citrus flavour will complement your dishes perfectly.

6. Keep it casual.
When you’re camping, it’s no secret that the simpler something is, the better. You don’t have to spend a lot of time (or any at all) on meal presentation. Keep everything looking rustic and  straightforward. This is not the time for delicate garnishes and fussy plating.

7. Serve food at room temperature.
Bugs can be a huge problem when you’re camping, and a good way to keep the flies away is to make sure your food is served at room temperature. Steaming hot dishes will attract pesky bugs and distract from your meal. Also make sure to pack mosquito covers to keep your food completely bug-free.

8. Bring a cooler.
Susur likes to have a big one on hand to store all his ingredients cool and safe from the heat.

9. Be sure to have plenty of fuel on hand if that’s your main source of cooking.
The last thing you want is to run out of gas in the middle of your gourmet camping meal!

10. Pick a good cooking spot.
You don’t want to be battling the winds on your camping adventure. Set up your cooking station in a place that’s shielded from the elements to maximize your enjoyment of cooking in the great outdoors.

Try these two tasty camping meals by Susur Lee:

Vegetable Polenta Cakes
Singapore Style Beef Shish Kabob

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Meet Michael Smith, Mark McEwan and Carl Heinrich at Toronto Taste!

Mark McEwan Toronto Taste 2015

Mark McEwan at Toronto Taste 2015

Toronto’s culinary fundraiser, Toronto Taste, is back on June 12th to tempt your taste buds and help support Second Harvest’s commitment to providing food to people in need.

Set at Corus Quay, a gorgeous waterfront space overlooking Lake Ontario, the event will feature delicious dishes and drinks from over 90 restaurants and beverage purveyors. Look forward to an evening packed with tasty eats, silent auctions and entertainment, including the annual Chef Challenge between three renowned chefs tasked with creating a winning dish using mystery ingredients.

Toronto Taste 2015

Toronto Taste 2015

You’ll also get a chance to meet some of your favourite Food Network Canada stars and culinary greats, including Michael Smith, Mark McEwan and Carl Heinrich. It’ll be a fun-filled day you won’t want to miss.

Since 1991, Toronto Taste has raised over $11 million to support Second Harvest’s food rescue program. Every ticket sold enables Second Harvest to provide meals for adults, children and seniors in need.

For more information and to get tickets for Toronto Taste on June 12th visit torontotaste.ca.

Love Poutine? You Need to Try Newfoundland Fries

Never heard of Newfoundland Fries? We’re not surprised. Similar to poutine, this gravy-smothered dish is Newfoundland‘s best kept secret. Crispy fries are covered in a dressing or stuffing flavoured with savory spice, and topped off with a rich beef gravy. The result is a delicious cross between Thanksgiving dinner and your favourite late-night snack.

You can find the satisfying fast-food dish on the menu at most greasy spoons, chip trucks or canteens around Newfoundland. If you’re lucky enough to taste it right on The Rock, be sure to wash it down with a cold can of birch beer or pineapple Crush.

This recipe is a slight variation of the classic using panko instead of breadcrumbs, and adding cider vinegar and Worcestershire in the dressing for a bit of tang.

Newfie Fries

Newfoundland Fries

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Serves: 2

Ingredients:

For the Fries
1 3-L container canola oil
3 lbs Yukon gold potatoes or PEI potatoes, cut into long 1/2 inch wide strips
1/4 tsp kosher salt

For the Dressing
1/2 cup panko crumbs
1 tsp dried savory
1 Tbsp unsalted butter
1/2 small onion, finely chopped
1/2 tsp granulated sugar
1/8 tsp kosher salt
Black pepper, freshly ground, to taste

For the Gravy
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup low-sodium beef stock
2 tsp cider vinegar
2 tsp Worcestershire sauce
1/4 tsp kosher salt

Newfie Fries

Directions:
1. Place potatoes in a large bowl filled with cold water. Let sit, refrigerated, for at least 1 hour. Drain and let dry on a baking sheet.
2. Add enough oil (about 7 cups) into a large, heavy-bottomed pot until it reaches 4 inches up the sides. Heat oil over medium heat until temperature reaches 300°F.
3. Blanch fries in 2 batches for 5 minutes, stirring occasionally. Transfer to baking sheet lined with paper towel.
4. Increase heat until oil reaches 375°F. Add fries in 2 batches and cook until golden-brown, about 3 to 4 minutes. Transfer to prepared baking sheet. Sprinkle with salt.
5. To make dressing, toast panko breadcrumbs with dried savory in a large pan set over medium heat, until light golden brown, about 5 minutes. Transfer to medium bowl.
6. Add butter to the pan, then onion, cook until softened, about 3 to 5 minutes. Season with sugar, salt and pepper. Stir onion mixture into bread crumbs.
7. To make the gravy, melt the butter in a small saucepan set over medium heat. Add flour, whisking occasionally, until paste turns a light golden brown, about 5 minutes. Slowly whisk in stock, vinegar and Worcestershire sauce. Bring to a boil, then lower heat to medium-low and let simmer 2 minutes.
8. To assemble, divide fries between two plates. Sprinkle with dressing, then cover in gravy. Sprinkle with more dressing if desired.

Want to share your variation of Newfoundland fries? Share your recipe with us!

Looking for another taste of Newfoundland? Discover What a Newfoundland Kitchen Party is Really Like.

Nanaimo bar pie

How to Make This Irresistible Nanaimo Bar Pie

We love Nanaimo bars and we love pie. So why not combine the best of both worlds? We’ve kept the signature crumb base of the bar, but lightened the filling and softened up the glaze. The result? A dessert that tastes like a Nanaimo bar, but eats like a pie.

Nanaimo Pie

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour plus chilling
Serves: 8 people

Ingredients:

For the Base
1 cup graham cracker crumbs
1/4 cup cocoa powder
1/4 cup granulated sugar
1/2 cup sweetened flaked coconut
1/4 cup finely chopped walnuts
1/4 tsp kosher salt
1/4 cup butter, melted
1 large egg, lightly beaten

For the Filling
1.5 cups 2% milk
1/2 tsp vanilla extract
6 Tbsp sugar
3 large egg yolks
3 Tbsp custard powder
1/2 cup 35% cream

For the Glaze
2 ounce semisweet chocolate, roughly chopped
2 Tbsp unsalted butter
2 Tbsp light corn syrup
1/4 cup 35% cream

Nanaimo Pie

Directions:
1. Preheat oven to 350°F. Grease a 9-in pie plate. Combine graham crumbs, cocoa, sugar, coconut, walnuts and salt in a large bowl. Stir in butter and egg until evenly mixed. Press into and up the sides of prepared pie plate. Bake, in centre of oven, until a toothpick inserted comes out clean, about 15 minutes. Let rest on a wire rack until cool to the touch.
2. In a medium pot, bring milk and vanilla to a simmer. Whisk yolks with sugar in a medium bowl. Whisk in custard powder. Gradually whisk in hot milk. Return mixture to pan and place over medium-high heat. Cook, whisking constantly, until mixture comes to a boil, 1 to 2 minutes. Continue whisking until mixture is thick and no cornstarch flavour remains, 1 more minute. Remove from heat. Using a rubber spatula, press mixture through a sieve into a small bowl. Place bowl inside a larger bowl halfway filled with ice and cold water. Stir mixture occasionally until cool. Remove from ice bath and set aside. Beat cream, using an electric mixer, until soft peaks form, about 3 minutes. Fold into egg mixture. Spread evenly over cooled crust.
3. Microwave chocolate and butter in a small glass bowl until melted, about 1 minute. Stir in corn syrup. Stir in cream, one tablespoon at a time, until evenly combined. Pour over custard, smoothing top. Let set in fridge at least 1 hour before serving.

Looking for more Nanaimo goodness? Learn the delicious history of Nanaimo Bars.

Garlic Fingers with Donair Sauce

As every East Coaster knows, garlic fingers are a must when it’s late at night and you’re looking for a snack. But if you’re not in the Maritimes, you can rely on this quick and easy recipe to satisfy your cravings.

What makes this cheesy snack complete is the dipping sauce. If you’ve ever enjoyed a donair, you’ve licked this addictively sweet sauce off your fingers and maybe even your shirt. Creamy, thick and tangy, donair sauce is the real deal and a must-have with garlic fingers.

Garlic Fingers with Donair Sauce

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Makes: 2 to 4 servings

Ingredients

Donair Sauce
2/3 cup sweetened condensed milk
1/4 cup white vinegar
1/2 tsp garlic powder

Garlic Fingers
1 500g pkg pizza dough
1 Tbsp garlic butter, melted
2 cups shredded mozzarella cheese

Garlic Fingers

Directions

1. Preheat oven to 450°F.
2. Combine sweetened condensed milk with vinegar and garlic powder. Set aside.
3. Dust a 15-inch pizza pan with cornmeal. Turn out dough onto a lightly floured surface. Roll dough into a 14-inch circle. Transfer to pan. Brush garlic butter evenly over dough. Sprinkle with cheese.
4. Bake until cheese and crust are golden brown, about 15 minutes. To serve, cut pie in half, then rotate 90 degrees and cut pie into 2-inch strips. Serve with donair sauce.

Looking for more tasty snacks? Try our Poutine Pizza.

Great Canadian Breakfast Sandwich

The Great Canadian Breakfast Sandwich

If brunch has taught us one thing, it’s that Sunday mornings were made for indulgence. So why not indulge in the most Canadian way possible; with a Great Canadian Breakfast Sandwich?
Peameal bacon plays the starring role, but like every Canadian knows, no breakfast is complete without maple syrup. This is why we’ve sandwiched smoky Canadian cheddar, peameal bacon, eggs, apple and a maple-mustard sauce between a warm, homemade maple biscuit.  Breakfast doesn’t get any more Canadian than this.

The Great Canadian Breakfast Sandwich

The Great Canadian Breakfast Sandwich

Prep Time: 25 minutes
Total Time: 40 minutes
Makes: 4 sandwiches

Ingredients:

Biscuits:
1 cup 35% cream
3 Tbsp maple syrup, plus more for brushing
2 cups flour
2 Tbsp baking powder
1 tsp salt
1/2 cup unsalted butter

Sandwich:
2 Tbsp maple syrup
2 Tbsp Dijon mustard
4 tsp canola oil
8 slices peameal bacon
4 large eggs
75 g smoked cheddar, thinly sliced
1 gala apple, thinly sliced

Maple Biscuit

Directions:
1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
2. In a small bowl, combine cream and 3 Tbsp maple syrup. Set aside.
3. In a large bowl, stir flour with baking powder and salt. Using your hands, work in butter until mixture becomes crumbly. Gradually add cream mixture, stirring until dough comes together. Turn out dough onto a floured work surface and gently pat or roll into a 1/2-inch thick disc. Using a 3 1/2-inch round cutter, stamp out rounds and place on baking sheet, 2 inches apart. Brush tops with maple syrup. Bake until golden, about 10 to 12 minutes.
4. In a small bowl, stir mustard with 2 Tbsp maple syrup. Set aside.
5. Pat bacon dry using a paper towel. Heat a large frying pan over medium-high heat. Add 2 tsp oil then bacon, cook until golden, about 2 minutes per side. Transfer to a paper towel-lined plate. Wipe pan clean and add remaining oil. Crack eggs into pan, breaking yolks if desired. When whites are almost set, cover and cook 30 seconds more.
6. To assemble, cut 4 biscuits in half. Smother both halves with maple-mustard mixture. Top bottom half with cheese, bacon, egg and apple slices. Sandwich with remaining biscuit half.

Looking for more delicious breakfast ideas? Try one of these 10 Great Canadian Breakfasts.

The Ultimate Canadian Kitchen Sink Cookie

If there’s one cookie that will both satisfy your cravings and fill you with Canadian pride, it’s this one. A twist on the classic chocolate chip cookie, this wacky recipe combines uniquely Canadian junk food, like Hickory Sticks and Coffee Crisp, with good old-fashioned maple fudge, so you get a bit of Canada in every single bite.

The result: a cookie that’s so Canadian, it can only be made here.

Canadian Compost Cookie

Canadian Kitchen Sink Cookie

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 14 cookies

Ingredients:
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1/2 cup Hickory Sticks
1/2 cup Coffee Crisp Bites, halved or 1 Coffee Crisp bar, roughly chopped
1/2 cup maple fudge, roughly chopped

Directions:
1. Arrange oven racks in top and bottom thirds. Preheat oven to 350°F. Line 2 baking sheets with parchment. Set aside.
2. In a medium bowl, stir flour with salt, baking soda and baking powder.
3. In a large bowl, using an electric mixer, beat butter with sugars until creamy, about 2 minutes. Beat in egg. Using a wooden spoon, gradually stir in flour mixture until just combined. Mix in remaining ingredients.
4. Roll dough into balls about 2 Tbsp in size and place on prepared sheets, spacing 3 inches apart. Bake cookies, rotating and switching sheets halfway through, until edges are just golden, 10 to 12 minutes. Let cool slightly, about 5 minutes, then transfer to wire racks to cool completely.

Looking for more Canadian treats? Discover 10 Iconic Canadian Foods You Can Make at Home.

The Best Latke Recipes for a Happy Hanukkah

There are so many reasons to love the humble potato; french fries, hash browns, tater tots… The list goes on. But there are only eight days to celebrate the tasty spud, so we’re fixin’ to fry.

The Jewish holiday of Hanukkah commemorates the miracle of oil (another fabulous ingredient worth saluting!), fueling a long-lasting flame in the Second Temple with a fry-fest of potato latkes. Gather the family, fire up the skillet and get clicking through our favourite ways to serve up this Hanukkah classic.

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Just Like Bubby Used to Make
Potatoes and onions are bound together by flour and eggs then fried to golden perfection. While it may seem straightforward, there are two distinct types for patty prep: a rosti-style grated latke or smooth, creamy mashed potato pancakes. To keep the peace, we’ve got recipes for both, along with an oven-baked option for the traditionally flavoured holiday treat.

New Spins on an Old Favourite
Give your Bubby’s recipe a fresh approach — fresh produce, that is. Supplement (or even replace) the potatoes in your latke mixture with seasonal root vegetables like carrots, squash and parsnips. Up the nutrition factor of this holiday staple by swapping white flour for fibrous ingredients such as bran flakes or white potatoes, with richly coloured veg like zucchini. Click through these surprising options for your holiday get-together:

Top 10 Things to Add to Your Mac ‘n’ Cheese

Who doesn’t love a heaping bowl of mac and cheese? According to a very unscientific study conducted in our mouths, it’s the world’s most soul-soothing comfort food. As classic as it is, sometimes we can’t help but want to add a little oomph to our mac and cheese. From chili to lobster to bacon, we’ve rounded up our favourite things to add to mac and cheese, for those days you’re feeling adventurous. 888_10-things-to-add-to-mac-and-cheese

1. Bacon Mac ‘n’  Cheese 

2. Butternut Squash Mac and Cheese

3. Tuna Melt Mac ‘n’ Cheese

4. Tomato Mac and Cheese with Italian Sausage

5. Bacon Burger Mac ‘n’ Cheese

6. Chili Mac ‘n’  Cheese 

7. Aged Cheddar and Parmesan Mac ‘n’ Cheese 

8. Lobster Mac ‘n’ Cheese 

9. Sloppy Joe and Mac ‘n’ Cheese Bread Bowl 

10. Bacon and Brussels Sprouts Mac and Cheese

 

9 Ways with Spinach, Feta and Onion

This popular combo is not only delicious, but it’s healthy and super versatile. These dishes are also a wonderful way to get the kids to eat some spinach as they’ll have a hard time saying no to these irresistibly cheesy sides and mains. Check out these simple and tasty recipes using spinach, feta and onion.888_9-ways-with-spinach-feta-onions

1. Robin’s Hash

2. Mediterranean Spinach and Basil Frittata

3. Spinach Feta Rice

4. Spanakopita

5. Spinach and Lemon Risotto

6. Lemon Orzo with Baby Spinach and Feta

7. Spinach Pie

8. Spinach and Paneer Turnovers

9. Crepes with Feta Scrambled Eggs and Salsa

How to Make Any Salad Dressing Using Two Basic Recipes

Eating salad without dressing is like a dinner party without guests — dull and lifeless. But with a splash of vinegar, a glug of oil and a few other ingredients, you can transform those ho-hum greens into something vibrant, fresh and delicious.

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Grilled Romaine with Balsamic Dressing from Valerie’s Home Cooking

There are two basic types of savoury salad dressing: the basic French vinaigrette, an emulsion of oil and vinegar, and creamy dressing, an emulsion of oil and egg yolks. Most (if not all) salad dressings derive from these two types.

Basic Vinaigrette

1/3 balsamic vinegar
2/3 olive oil
1 tsp Dijon mustard
1 tsp minced garlic
salt, pepper and sugar to taste

You can substitute or use a combination of red wine, tarragon, white and balsamic vinegar or lemon juice for the acidic base. Similarly, you can use a combination of different oils to suit your palate, and honey or maple syrup can be substituted for sugar. If you find the taste of raw garlic too strong, just rub a clove along the inside your salad bowl for a hint of garlic flavour.

Once you master the basic vinaigrette, you can experiment by adding different ingredients, from fresh herbs and grated Parmesan cheese, to Worcestershire sauce and even a dollop of ketchup. Host of French Food at Home Laura Calder adds drops of soy sauce and a pinch of beef stock powder to give her French vinaigrette an extra kick.

For best results, use good quality ingredients. Blend all the ingredients and let the mixture stand in a wooden bowl before adding greens. Over time, your wooden salad bowl will be seasoned with your favourite flavours.

Creamy Dressing

Many creamy salad dressings include mayonnaise as an ingredient. You can make mayonnaise using a whisk or even a fork, but it is very labour intensive since you need to whisk the mixture non-stop. For best results, use an electric mixer, blender or food processor. Here’s a simple mayonnaise recipe by Laura Calder:

1 egg yolk, at room temperature
pinch salt
½ tsp Dijon mustard
1 tsp white wine vinegar
1 cup grape seed oil (or vegetable, canola or peanut)
lemon juice, to taste
pinch white pepper

Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and white pepper to taste.

Homemade mayonnaise may taste strong for people accustomed to commercial mayonnaise. You can lessen the taste by adding some plain yogurt. Homemade mayonnaise will refrigerate for three to four days. Mayo can be difficult to master, as it often curdles, but it’s easy once you get the hang of it.

Then from this basic recipe, you can make many more creamy dressing, such as Chipotle Ranch Dressing, Citrus Aioli and Thousand Island Dressing. For the latter, just add ketchup, white vinegar, sweet pickles and seasoning.

Want more salad dressing ideas? Here are 40 salad dressing recipes to try!

10 Ways to Eat Peanut Butter and Jelly

There’s no flavour combo more classic than peanut butter and jelly. This tried, tested and true marriage of salty and sweet is here to stay, so you might as well make it a little more interesting. Sure, there’s nothing wrong with a delicious PB&J sandwich, but if you’re looking to explore some new options, you’ve come to the right place. Check out our picks for the seven most creative ways to snack on peanut butter and jelly.

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1. Peanut Butter and Jelly Bars

2. Peanut Butter and Jelly Doughnuts

3. Peanut Butter and Jelly Foie Gras

4. PB&J French Toast

5. Peanut Butter and Jelly Cookies

6. Peanut Butter and Jam Bread Pudding

7. Moroccan PB&J

8. PB&J Burger

9. Healthy Peanut Butter & Jam Squares

10. PB&J Treats

11 Ways with Eggs, Ham and Cheese

Egg-cellent things happen when you make breakfast for dinner, so throw the meal plan a curveball and whip up one of these delicious egg, ham and cheese recipes for dinner tonight!

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1. Easy Veggie and Ham Supper Recipe

2. A Wicked Broken Egg Recipe

3. 6-Minute Egg on Creamy Polenta with Crispy Serrano Ham Recipe

4. Ham Hock, Cheese and Egg Pie Recipe

5. Ham and Egg Grilled Cheese Sandwich Recipe

6. Green Eggs and Ham Recipe

7. Nests with Ham, Eggs and Swiss Cheese Recipe

8. Phyllo Egg Cups with Ham and Cheese Recipe

9. Crepes Stuffed with Eggs, Cheddar, Ham and Vegetables Recipe

10. The Big Egg Monte Cristo Recipe

11. Ham Strata with Greek Salad Recipe

8 Ways to Stretch Your Budget with Fridge Staples

We’re curious: how much money can you save on groceries if you really try to use the items lurking around — but still fresh — in your fridge?

Money-saving food tips often focus on pantry staples like pasta and beans, and we would never turn up our noses at a great pasta dish. But if you’re looking for new ideas or your cupboard is lean on beans, these ideas may fall flat after a week or two.

Consider this a refrigerator challenge. Chances are, you have random items in your fridge that don’t seem like meal-makers at the end of a busy day, and they eventually end up in the garbage, which is just as costly as takeout or fast foods that replace them — until now.

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1. Condiments

Have you ever found yourself saying, “we have no food” yet the door of your refrigerator is stocked with condiments? Or maybe you over-bought at the beginning of grilling season?

Different varieties of mustard, honey, vinegar, sauces and oils can easily be mixed into a homemade salad dressing: Begin by mixing roughly 2 parts oil to 1 part vinegar. Mustards will emulsify or blend the dressing. Experiment with adding mustards (mustard will “emulsify” or blend and thicken), chopped fresh herbs, jam or marmalade, lemon juice, salt or garlic and adjust for flavour and acidity.

Experiment with condiments. Mixing them creates new and more intense flavours. Tartar sauce can be made with mayonnaise, sweet relish and lemon juice. Ketchup, mayonnaise and sweet relish blend to make a Thousand island-style dressing.

2. Cheese

Good quality cheese will make almost any meal taste great. Use Gorgonzola or feta to stuff chicken breasts before cooking them, or crumble it over salad greens and toss gently with some fresh berries.

Another great combination is crumbled goat cheese served with thickly sliced tomatoes and avocado, topped with your favourite vinaigrette. Or, marinate goat cheese with balsamic dressing and any fresh herbs. Serve with crusty bread or crackers and roasted or fresh veggies.

Parmigiano Reggiano or Grana Padano cheeses are great refrigerator staples. Sprinkle some on vegetables before or after roasting, or toss into whole wheat pasta with some olive oil, garlic, lemon zest and juice, and watch it disappear.

3. Gourmet Grilled Cheese

You might have the makings of gourmet grilled cheese in your fridge and not even know it. A softer Monterey Jack or Gruyere is perfect for gooey grilled cheese or quesadillas.

Try one of these delicious combinations:

4. Eggs

If you have eggs, you can always make a meal. Cheese and herb omelettes and scrambled eggs with diced veggies are tasty and super easy.

A frittata, like Ina Garten’s Roasted Vegetable Frittata, helps clear out the fridge but involves a lot of chopping and dicing. So if you’re not up for a lot of work, try a big oven-cooked omelette instead.

You can also try poaching eggs and serving them over steamed spinach on toast — if you have smoked salmon on hand, even better.

5. Jams and Marmalades

If we took a collective peek into our refrigerators, spotting a half dozen jams, jellies and marmalades is probably a common thread. If you have raspberry, blueberry apricot or orange flavours on hand, use them to glaze salmon, pork or chicken.

Preserves, like Laura Calder’s Country Apricot Preserves, are also fantastic spread on pancakes or waffles (with maple syrup, of course).

6. Single Vegetables

Don’t let a single vegetable in your refrigerator get lonely — roasting it with some olive oil, salt and pepper is a quick route to a satisfying meal.

Another great tip for those lonely veggies is that you can combine almost any cooked vegetable — carrot, spinach, broccoli, potato, squash — with chicken broth and milk or cream if desired, and puree it into soup.

Try cutting a spaghetti squash in half lengthwise and microwaving it face-down in a dish with about an inch of water for approximately 9 minutes. Run a fork along the squash to create the “spaghetti” and toss with some olive oil, salt, pepper and a heaping spoonful of Parmesan cheese.

Add leftover steak or chicken to greens for a hearty salad, like a variation of Nicoise salad, a composed salad based on Provencal cooking, based on what’s in your fridge.

7. Chicken Broth — Braising

Chicken broth needs to be consumed within a few days after opening. If you’ve used a bit and now have leftovers, use it to braise meat for essential cold weather comfort food.

Braising essentially means slow cooking in liquid, where less expensive meat is actually better. Braising meat in broth makes one of the most tender, succulent meals and looks like it took a lot more effort than people may think.

Tougher cuts like shoulder, shanks, chuck and short ribs will give more flavour and texture. If you have leftover wine, carrots or potatoes, add them to your braising liquid as well. Braises both reheat and freeze beautifully, so try Michael Smith’s Apple Braised Pork or Chicken and Mushroom Stew and we bet your family or guests will sing the praises of your braises.

8. Lemons

A squeeze of lemon can brighten up any dish — and they can be handy in many ways:

– Lemon zest can be grated or shaved into sauces, over fish or chicken and pasta — it often adds more flavour (and colour) than the juice.
– Add both zest and juice to cooked pasta and toss with olive oil, salt, pepper, fresh basil if you have it and Parmesan cheese for a delicious (and rather healthy) weeknight meal.
Dress salad greens — some olive oil and lemon juice is all you need.
Don’t forget about dessert — lemon zest can be sprinkled over vanilla ice cream, yogurt or fruity desserts.
Have an avocado? Toast some slices of bread, tortillas or bagels, spread on some mashed avocado and top with lemon juice and a hint of pepper.

We’re interested to find out what you always keep in your fridge — how do you turn it into a simple meal? Let us know in the comments below!

10 Classic Potato Recipes Everyone Should Master

Make your spuds extra special with these tested-to-perfection preparations that are so versatile, you’ll be enjoying potatoes every day of the week.

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1. Easy Cheesy Casserole

Cube several potatoes and boil until soft. Place in a casserole dish with 1 cup each sour cream, cottage cheese and onion. Mix together and top with one cup cheddar cheese then bake in the oven at 350°F for 30-40 minutes.

Try The Pioneer Woman’s recipe for Twice Baked Potato Casserole

2. Baked Sherry Spuds

Put a twist on your typical baked potato. Make several cuts in the potato and add a few slices of onion and pats of butter. Use aluminum foil to create a bowl for the potato to sit in, then pour a bit of cooking sherry over the potato, seal the foil and bake in the oven for 1 hour.

Try this recipe for Little Potato Salad with Sherry, Grainy Mustard and Parsley

3. Steamy Potato Salad

Turn a summertime favourite into a holiday hit. Using your trusted creamy cold potato salad recipe, follow as instructed, but make right before serving or prepare everything but the potatoes ahead of time. Add warm potatoes, mix and
serve.

Try Laura Calder’s recipe for Warm Potato Salad

4. Mashed and Squashed Potatoes

Add 1 cup of canned pureed pumpkin or fresh pureed squash to your mashed potato recipe for a hit of flavour and colour.

Try this recipe for Shepherd’s Pie with “Squashed” Potatoes

5. Double-Baked Squash Potatoes

Boil a butternut or acorn squash, scoop out the pulp and mash with the potato pulp, then replace it into the potato skins, following any double-baked potato recipe.

Try Michael Smith’s recipe for Twice Baked Sweet Potatoes

6. Chip Trip

Perfect as a side dish at lunch or as a snack, these chips are a cinch to make. Thinly slice Yukon gold potatoes and shake with olive oil in a freezer bag. Lay the slices flat on a plate and cook in the microwave until browned, about 5 minutes. Remove and sprinkle with salt and let sit until cool and crunchy.

Try this recipe for Oven Roasted Potato Chips with Rosemary and Rock Salt

7. Potato Pouches

Follow your recipe for mashed potatoes, adding onion and shredded cheese. On a flour or corn soft tortilla, spoon potato mixture, fold, and grill in a frying pan until crispy.

Try this recipe for Garlic and Parsley Mashed Potatoes and then place them on a tortilla of your choosing.

8. Potato Loaf

Skin and mash potatoes adding two eggs, onion, shredded cheddar cheese and any spices you like. Place in a loaf pan and bake at 350°F for 90 minutes. Remove, cool and serve for a slice of nostalgia.

Try Anna Olson’s recipe for Potato Parmesan Focaccia

9. Sweet Potato Pancakes

Add 3/4 cup mashed sweet potato and a dash of nutmeg to your typical pancake recipe for a breakfast treat. Pour maple syrup and serve.

Try Alton Brown’s recipe for Sweet Potato Waffles — you can use the batter for pancakes, too!

10. Crispy Potato Skins

Instead of tossing the skins you peeled from your potatoes, lay them on a cookie sheet, and sprinkle with olive oil and your favourite seasonings, then bake until crispy for a spicy snack.

Try this recipe for Grilled Potato Skins with Provolone, Bacon and Sour Cream

Top 5 Alternatives to Traditional Pizza Crust

Everyone loves pizza. I mean, how could you not? If your love for pizza is strong but are looking for an alternative to regular dough, there are many ways to have your pizza and eat it too. Here are a few of options sure to satisfy your craving while staying health conscious or avoiding an allergy.

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1. French Bread Pizzas

2. Twice-Baked Pizza Potatoes

3. Pita Pizza Rounds

4. Gluten-Free Thin Crust Pizza Dough

5. Portobello Pizzas