Category Archives: Everyday Cooking

Lap Cheong (Chinese Dried Sausage) on a plate

Getting To Know Lap Cheong (Chinese Dried Sausage)

Biting into a piece of lap cheong, or Chinese sausage, brings a flood of tastes and textures to the palate: the slight snap of the thin casing quickly yields to a wash of fatty meatiness and a vaguely soft salty flavour that lingers in the mouth.

See More: The Most Creative Ways to Cook Sausage for Dinner

As with much of the cuisines of China, lap cheong varies by region and the generic Cantonese term can even cover dried sausages from different countries in Asia. In North America, lap cheong commonly refers to the pork variety with a deep pink colour, while yun cheong is made with pork and duck liver and is darker brown with a deeper, more savoury flavour. Both types are made with coarsely ground or chopped meat in casing using a salt and sugar cure before being air dried (or, poetically, “wind dried”). The result is a firm, slightly sweet sausage that must be cooked before consumption, much like a raw chorizo.

Air dried lap cheong and yun cheong

These two varieties can be sold individually or packaged together with a dried, bacon-like pork belly product, and can be found in most Chinese supermarkets or grocers.

Related: Our Most Popular Pork Recipes

Storing Chinese Sausages

Although lap cheong and yun cheong are shelf-stable and sold vacuum-packed on store shelves, once the packaging is opened it is best to keep them in the refrigerator. Lap cheong has a relatively long shelf life (weeks in the refrigerator and months in the freezer) but should be cooked before the expiry date on the label and before it shows any sign of mold.

Chinese Sausage Cooking Methods

As versatile as bacon (try these sweet and savoury ways to enjoy bacon) with the same fat and salty notes, lap cheong and yun cheong have similar cooking methods and can be enjoyed on their own simply steamed or used as a flavouring in small quantities for rice, noodles or stir-fried dishes. In recipe books ranging from the iconic All Under Heaven to my mother’s well-worn book of Chinese-American recipes from the seventies, the best methods for enjoying Chinese sausage are often the simplest. 

Steaming Chinese Sausage

Steaming the sausages, either by themselves or over rice, is a traditional way to enjoy the purity of the flavours and the plump texture of the meat. Although the instructions on the packaging may differ, an easy way to steam the sausages is to lay them in a single layer on a heatproof plate, then put the plate on a metal rack over simmering water. Steam for at least 20 minutes, although if you forget them for an hour, as a family member discovered by accident, the sausages will still turn out fine.

Related: The Best Rice Recipes for Dinner and Dessert

Steamed lap cheong on blue plate

Steaming Chinese Sausage on Rice

For something slightly more substantial, but no harder, bring white rice to a boil (using this method for a perfect pot of rice on the stovetop), then place the uncooked sausages on top of the rice before reducing the heat to low for the final simmer. Want to ante up the flavour some more? Bite-sized pieces of uncooked chicken, green onions or pre-soaked shiitake mushrooms are also savoury additions to this easy rice dish that make for a cozy meal for winter months. (While you’re soaking the mushrooms, the chicken can be tossed in a marinade of equal parts of soy and rice vinegar, with slightly less white sugar.) If you’re set on a sauce, use light soy, ginger and sesame oil to finish it off, or for lovers of spice, a non-traditional dollop of gochujang, sriracha or chilli crisp would add a bit of heat.

See More: Learn how to Prepare The Perfect Pot of Rice on the Stove

steamed lap cheong and Chinese greens on rice

Chinese Sausage Stuffed Vegetables

In love with stuffed squash? Some Chinese cooks put a North American spin on Chinese sausage by cooking the rice, frying it quickly with sliced lap cheong and cooked chestnuts and then filling butternut or kabocha squash with the mixture for a substantial side dish or entree.

Related: Brilliant Ways to Use Butternut Squash

Chinese Sausage Stir Fry

Speaking of stir fries, lap cheong and yun cheong are perfect additions to add a little savoury, salty umami to all manner of wok-based dishes. Slice the uncooked sausages thinly on a bias to increase the contact ratio on the heat for added crispiness and use them to flavour vegetables from boy choy to gai lan. They can also be added to pan-fried noodles such as e-fu mein, chow mein, rice or egg noodles. Think of flavour pairings and contrasts — the slightly sweeter lap cheong can be a nice contrast to slightly bitter or acidic greens, while the darker, more savoury liver based yun cheong stands up well to more aggressively flavoured ingredients and sauces. Learn about Chinese greens with this guide on How To Shop, Prep and Cook Chinese Greens

However you prepare your Chinese sausages, the best way to figure out your preferences is to buy a pack and experiment with techniques and flavours. From simple to sophisticated plates, these versatile ingredients are well worth adding to your arsenal of cooking techniques.

*Note: All Chinese names in this article are English phonetic translations of the Cantonese terms and may vary in terms of spelling, depending on the recipe, producer or grocer.

Images courtesy of Getty Images

Feature image of Japanese chicken curry with fresh apples in a bowl with rice and pickled vegetables

The Secret Ingredient in This Japanese Chicken Curry is Fresh, Crisp Apples

Japanese curry is sweet and mild, making it a perfect gateway version to introduce children and spice-shy adults to the delicious world of curries. This recipe makes for mouth-watering leftovers, too (though you may need to thin it out a touch with water when reheating as the sauce thickens with time). This Japanese chicken curry is so delicious and a major hit at our house.

Japanese chicken curry with fresh apples plated in a bowl with rice

Related: Slow Cooker Curries That Deliver All the Flavour

Japanese Chicken Curry With Fresh Apple

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hr 30 minutes
Servings: 8

Ingredients:

Curry Roux
3 Tbsp (42g) unsalted butter
5 Tbsp (42g) all-purpose flour (or sub 1:1 gluten-free flour if needed)
1 Tbsp S&B curry powder *See note
⅛ tsp sweet paprika

Chicken Curry
2 lbs skinless, boneless chicken thighs cut into 1-inch pieces
1-2 tsp kosher salt (2 tsp if using Diamond Crystal brand, 1 tsp if other)
1 large white onion, sliced thinly (about 2 cups)
3 large carrots, cut into 1-inch pieces (about 2 cups)
2 medium Russet potatoes, peeled and cut into ¾-inch cubes (about 4 cups)
4 cups homemade or store-bought low-sodium chicken broth
1 8g package instant vegetarian kombu dashi granules *Optional, see note
1 sweet red apple (Gala, Honey Crisp or Fuji), peeled and grated
1 Tbsp soy sauce or tamari for gluten-free
1 Tbsp mirin
2-3 Tbsp honey, to taste
Neutral high heat oil for cooking

For serving
Steamed rice
Fukujinzuke (Japanese pickled vegetables such as radish, eggplant, cucumber)

Mise-en-place of ingredients for Japanese chicken and apple curry

See More: Our Top Make-Ahead Chicken Recipes

Directions:

1. Season the chicken pieces with salt to taste and set aside.

2. In a small pot over medium-low heat, melt butter. Whisk in flour and cook for 10 to 15 minutes or until it has turned golden brown (but not very dark brown). Add curry spice and mix well. Cook for 30 seconds more. Remove from heat.

Raw ingredients for Japanese chicken curry

3. Heat a large Dutch-oven or heavy pot over medium-high heat. Add oil and brown chicken in 2-3 batches so as not to overcrowd the pot. Set aside.

4. Add a drizzle more oil, then add in the onions, carrots and potatoes. Season with salt to taste and sauté about 10 minutes. Add broth, dashi, grated apple and the reserved chicken.

5. Bring to a boil, then turn down to a simmer. Give it a taste and season with additional salt depending on salt content in your broth and your taste. Cover and let simmer on low for 10 minutes or until potatoes are tender and the grated apple has pretty much dissolved into the sauce. Check occasionally and skim off the scum on the surface and discard.

6. Add in the curry roux, soy sauce and mirin. If the curry roux hardened after cooling, scoop a ladle of sauce into the pot to thin it out enough to scoop. Simmer and stir until curry roux is completely incorporated with no lumps remaining. Taste and add honey as needed (how much honey is needed depends on your spice blend. I like adding 2-3 tablespoons to mellow out the slight bitter edge of the S&B curry powder). Simmer low uncovered 5-10 minutes or until slightly thickened. Serve over steamed rice with a side of Japanese pickles.

Japanese chicken curry being cooked

Notes: Many households make this dish using store-bought Japanese curry roux ‘bricks’ which are tasty and convenient. But you will see in this recipe that homemade roux is not difficult to make at all and nicely eschews all the additives in the purchased bricks.  What’s great is you can scale up the roux recipe to keep a few portions on hand in the freezer—then defrost and use in the recipe just like you would the store-bought bricks.

You’ll see this recipe calls for the S&B brand of “oriental curry powder”, which is a Japanese spice blend containing some of the usual suspects like turmeric, coriander, fenugreek, cumin, chili pepper, ginger, etc. plus mandarin orange peel which is perhaps a little bit different. It can be purchased at Japanese or other well-stocked East Asian supermarkets, as well as online. If you can’t source S&B specifically, substitute with your favourite mild “curry powder” blend and it will work well. Instant vegetarian kombu dashi powder is another very Japanese ingredient in this recipe.  It is made from dried kelp (different from the standard version made with fish). It adds a uniquely Japanese flavour and umami to the curry that I love but is not an absolute must so I have listed it as optional.

JApanese chicken curry with apples cooking on stovetop

Want more comforting dinner recipes? Check out satisfying slow cooker recipes that are perfect for any night of the week.

ace bakery pumpkin spiced french toast with chocolate ganache

Cozy Fall Mornings Call for Pumpkin Spice French Toast With Warm Chocolate Ganache

Kick your classic French toast up a notch with this autumn-inspired take on your favourite comfort food breakfast. Soft, buttery ACE Bakery® Brioche provides the perfect base for making French toast, and the one-two flavour punch of pumpkin spice coating and  warm chocolate ganache will have you helping yourself to seconds (and maybe even thirds!). This is sure to be the best French toast recipe you’ll try this fall.

ace bakery pumpkin spiced french toast with chocolate ganache

Pumpkin Spice French Toast With Warm Chocolate Ganache

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:
Warm Chocolate Ganache:
1 cup heavy whipping cream
8 oz semi-sweet chocolate, chopped

Pumpkin Spice French Toast:
½ cup granulated sugar
1 Tbsp pumpkin spice blend
4 eggs
1 cup whole milk
1 tsp vanilla extract
2 Tbsp butter
8 slices ACE Bakery® Brioche Sliced Loaf

Directions:
1. For the Warm Chocolate Ganache, warm the cream over medium heat in a small saucepan until it begins to steam and bubbles are just breaking the surface, about 3 minutes. Place the chopped chocolate in a heat-safe bowl and pour the hot cream over top. Stir until the chocolate is completely melted and the mixture is smooth. Set aside.

2. For the Pumpkin Spice French Toast, whisk together the sugar and pumpkin spice blend in a large shallow bowl until they are well combined. Set aside.

3. Cut each slice of ACE Bakery® Brioche into 4 strips.

Related: Elevated Spring Lemon and Smashed Pea Toast

4. In another large shallow bowl, whisk together the eggs, milk, and vanilla extract.

5. In a large skillet over medium-high heat, melt ½ tablespoon of butter.

6. Working in batches, dip the bread into the egg mixture and then remove it, allowing the excess to drip away. Arrange it in the skillet and cook until it is golden brown, about 3 minutes. Flip and cook for an additional 2 minutes.

Related: Rise and Shine With This Scrumptious Prosciutto-Wrapped Egg-in-a-Hole Breakfast Recipe

7. Remove the French toast from the skillet and use tongs to roll each piece in the pumpkin spice mixture, coating it completely. Transfer it to a cooling rack and repeat steps 5-7 until all of the French toast is cooked.

8. Serve French toast immediately with the Warm Chocolate Ganache on the side for dipping.

Watch the how-to video here:


a harvest table lined with dishes and plates with people gathered around it

The Big Social: Canada’s Ultimate Feel-Good Food Party

Here at Food Network Canada, we’ll take any opportunity to break bread with our friends, but the meals taste even better when we’re dining for a good cause!

The Big Social is a national cross-country food party that brings people together and raises funds for low-income communities. Like many other nations, Canada has been deeply affected by COVID-19 and for the many Canadians living on a low income, there is a heightened sense of anxiety. Food insecurity was already an urgent problem, with 1 in 8 Canadians struggling to put food on the table. Now, 1 in 7 people are experiencing food insecurity during the ongoing pandemic.

With The Big Social, you can connect in person or online (depending on your community public health guidelines) to help fight poverty and food insecurity. From October 1-31, raise funds, share food, have fun, show you care!

a harvest table lined with dishes and plates with people gathered around it
Pexels

The best part is that anyone can host, and joining is as easy as 1-2-3. Go to www.bigsocial.ca to register to host. Once you’ve registered, you can set a fundraising goal for your dinner, and send out invites to your friends, family or coworkers to join and support low-income communities through donations!

Your donation funds programs that promote food skills, connection and advocacy. Community Food Centres Canada works with over 300 partners in 175 communities across the country, bringing people together around food—in kitchens, dining rooms, and gardens—while fighting for a more equitable society.

An example of donation breakdowns:

$30 can give seniors a healthy cooking session
$50 can provide fresh fruit and vegetables for a family
$75 can bring food literacy education to kids
$100 can grow a garden in low-income communities
$175 can help to open a new Community Food Centre

Here are three ways you can get involved:

1. Cook: Make something delicious and drop it off to friends or family for a donation.

2. Create: Share your favourite recipe. Make or bake it together with your pod.

3. Connect: Host a dinner party for a good cause and ask your guests to donate.

Register to host an event for The Big Social at www.bigsocial.ca.

For more, check out how FoodShare’s Paul Taylor breaks down food insecurity (and how Canadians can help) and how food injustice inspired this 23-year-old to start her own farm.

steamed chinese eggplant recipe on a white plate

This Silky, Tender Chinese Steamed Eggplant is Topped with Aromatics and Drizzled with Sizzling Hot Oil

Everyone needs at least one reliable and reproducible recipe for entertaining. This is mine, because it’s easy, unique, and universally pleasing. This dish can be prepared ahead of time, with ample time in the fridge to cool down. I find that eggplant can be a polarizing vegetable—some people dislike the texture, but others have no problem with it. I used to dislike eggplant until I discovered the steaming method. Eggplant is often fried with a lot of oil and ends up being too heavy for my tastes, but steamed eggplant is light and a wonderful vessel to soak up sauce. It’s a fast way to cook eggplant, and even more important, the texture transforms and becomes silky soft, tender, and creamy.

steamed chinese eggplant recipe on a white plate

Seasoned Steamed Eggplant

Prep Time: 10 minutes
Rest Time: 15-20 minutes
Cook Time: 10 minutes
Total Time: 35-40 minutes
Servings: 4

Ingredients:
2 Chinese or Japanese eggplants
2 tsp white vinegar
2 Tbsp light soy sauce
1½ tsp dark soy sauce
1 tsp black vinegar
1 Tbsp granulated sugar
1 tsp sesame oil
½ tsp ground white pepper
1 tsp minced fresh ginger
2 scallions, thinly sliced crosswise
3 cloves garlic, minced
2 Tbsp neutral cooking oil, such as canola or grapeseed oil
2 tsp red chili oil, optional
1½ tsp toasted white sesame seeds
Handful cilantro leaves

Directions:
1. Cut off the base of each eggplant, then cut each eggplant into 3 segments. Halve each segment lengthwise so that you have 6 pieces total per eggplant.

2. Add the white vinegar to a large bowl of water. Add the eggplant pieces and let them sit in the vinegar water for 10 to 15 minutes.

3. Set a bamboo steamer over 2 inches (5 cm) of water in a wok, and bring the water to a boil over high. Place a layer of eggplant skin side down in the steamer, then pile the remaining pieces on top (see Note), working in batches if necessary.

4. Cover and steam the eggplant over high for 5 to 7 minutes, until soft and easily pierced with a chopstick. The texture should be silky soft and creamy but still firm enough to hold its shape. Set the steamed eggplant aside in a colander to cool slightly.

5. Meanwhile, mix together the light and dark soy sauces, black vinegar, sugar, sesame oil, and white pepper. Set the sauce aside.

6. When the eggplant is cool enough to handle, tear each piece lengthwise into strips about 3/8 inch (1 cm) wide. Arrange the eggplant strips on a plate. Pile the ginger, half of the scallions, and the garlic in the center of the eggplant.

7. In a small saucepan, heat the cooking oil until it bubbles when a chopstick is inserted, 2 to 3 minutes. Pour the hot oil over the aromatics. They should sizzle and release a gorgeous fragrance.

8. Drizzle the soy sauce mixture and chili oil, if using, over the egg- plant. Top with the remaining scallions, the toasted sesame seeds, and cilantro leaves. Serve immediately at room temperature.

Note: Step two is a trick to keep that gorgeous purple on the eggplant, otherwise it will turn brown. You can omit this step, though; it has no effect on the taste. When layering eggplant in the steamer, I’ve found that piling the pieces yields the best result. Place the bottom layer skin down to prevent oversteaming, then pile the other eggplant segments on, crisscrossing them to create air pock- ets so steam can reach every piece.

the cover of my shanghai by betty liu

From the book MY SHANGHAI by Betty Liu. Copyright © 2021 by Betty Liu. Published by Harper Design, an imprint of HarperCollins Publishers. Reprinted by permissions.

MY SHANGHAI: Recipes and Stories from a City on the Water, Amazon, $41

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

herb crusted roasted chicken with lemon garlic orzo on a blue and white patterned plate

This Whole Roasted Chicken with Lemon-Garlic Orzo Makes Meal Prep So Easy

Roasting a whole chicken is easier than you think, and provides endless leftovers (and meal-prep opportunities!) for the week ahead. First, a chicken is liberally seasoned with fresh herbs and lemon, then roasted to perfection with the breasts served fresh out of the oven over a fabulous lemon-garlic orzo. The wings, legs, and thighs can be set aside for to make anything from chicken pot pie to an immune-boosting soup.

herb crusted roasted chicken with lemon garlic orzo on a blue and white patterned plate

Herb-Crusted Roasted Chicken with Lemon-Garlic Orzo

Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Rest Time: 10 minutes
Total Time: 1 hour, 35 minutes
Servings: 2-3

Ingredients:
For the Herb-Crusted Roasted Chicken
1 (3½- to 4-pound) whole chicken
4 Tbsp (½ stick) salted butter, at room temperature
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1 tsp fine sea salt
½ teaspoon ground black pepper

For the Lemon- Garlic Orzo
12 ounces dried orzo
1 cup cherry tomatoes, halved
½ small red onion, finely chopped
2 Tbsp fresh lemon juice (from 1 lemon)
2 Tbsp extra-virgin olive oil
½ tsp fine sea salt
¼ tsp ground black pepper
2 Tbsp chopped fresh parsley, for garnish

Directions:
1. To roast the chicken, preheat the oven to 400ºF.

2. Remove the giblets from the cavity of the chicken and pat the chicken dry with a paper towel.

3. In a small bowl, mix the butter, oregano, rosemary, and thyme until well combined.

4. Rub about half the herb butter over the outside of the chicken. Using your fingers, gently lift the skin from the breast and smear the rest of the herb butter under the skin.

5. Place the chicken in a roasting pan or on a rimmed baking sheet. Tuck the wing tips under the joint where the wing meets the chicken’s body. Using about 6 inches of kitchen twine, tie the ends of the drumsticks together.

6. Season the chicken with the salt and pepper. Roast for 1 hour 10 minutes, or until the juices run clear and/or an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF. If the skin starts to brown too deeply, simply tent the chicken with a piece of aluminum foil.

7. Meanwhile, make the lemon-garlic orzo: Cook the orzo according to the package instructions. Drain and transfer to a large bowl.

8. Add the tomatoes, onion, lemon juice, olive oil, salt, and pepper to the orzo and stir to combine.

9. Remove the chicken from the oven, tent it with foil (if it’s not already tented), and let rest for 10 minutes. Carve the legs, thighs, and wings from the chicken, transfer to an airtight container, and refrigerate to use for leftovers. Carve the breasts from the chicken and slice them.

10. Divide the chicken breasts and orzo between two plates. Garnish with the parsley and serve.

cook once dinner fix cookbook cover

From COOK ONCE DINNER FIX by Cassy Joy Garcia. Copyright © 2021 by Cassy Joy Garcia. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.

COOK ONCE DINNER FIX, Amazon, $30

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

3 colourful sourdough toasties on a white countertop

Sourdough Toasties Are So Quick and Easy, Here Are 3 Ways to Enjoy Them!

Smearing a whole bunch of interesting ingredients on a toasted piece of sourdough bread is our kind of meal. Here, we make three different sourdough toasties that mix and match ingredients to bring out sweet, fresh, herby, earthy and zesty flavours. You can get as playful as you want with these, or keep them as simple as possible. The best part? They require minimal-to-no cooking and take literal minutes to put together.

It’s a real “you can’t get it wrong” recipe no matter how you make it. You can enjoy these toasties as a quick and easy meal or snack for yourself, or impress guests with them (seriously, they are so beautiful to look at!). While we like to devour them as an open-faced sandwich, you can always close them up for a heartier toastie.

Related: Bread Baking for Beginners: How to Make the Perfect Sourdough Loaf

3 colourful sourdough toasties on a white countertop

Roasted Grape, Ricotta & Lemon Zest Sourdough Toastie

Prep Time: 3 minutes
Cook Time: 7-9 minutes
Total Time: 10-12 minutes
Servings: 2-4

Ingredients:
1 cup loose red grapes
½ tsp extra virgin olive oil
Pinch of sea salt, plus more for finishing
2-4 slices sourdough bread
1 tsp butter (optional)
2-4 Tbsp ricotta cheese
2 tsp chopped and toasted almonds or pecans
1 tsp lemon zest
2 sprigs fresh thyme
Pepper, to finish

ingredients for sourdough toasties, 3 ways

Directions:
1. Preheat the toaster oven or oven to 400°F.

2. Place the grapes on a baking sheet lined with parchment. Drizzle olive oil and sea salt on top. Toss to coat and roast for 7-9 minutes until bursting open. Allow to cool slightly.

3. Meanwhile, toast the sourdough bread in a toaster. If preferred, brush the sourdough bread with butter and toast in a pan over medium heat until crisp.

4. Once toasted, spread ricotta over top. Be generous!

5. Load the roasted grapes over the ricotta and sprinkle with chopped nuts, lemon zest and thyme leaves. Finish it with a pinch of sea salt and pepper.

Related: These Easy Sourdough Discard Crackers Come Together With Just 5 Ingredients

3 sourdough toasties being prepared on a white plate

Pesto, Feta, Beet and Honey Sourdough Toastie

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2-4

Ingredients:
2-4 slices sourdough bread
2-4 Tbsp pesto
1 large or 2 small beets, roasted and sliced into thin wedges
2 Tbsp crumbled feta cheese
1 tsp honey
A small handful of fresh microgreens
Sea salt and pepper, to finish

Directions:
1. Toast the sourdough bread.

2. Smear a hearty amount of pesto onto the toasted sourdough and top with sliced beets.

3. Crumble feta over top of the sliced beets and drizzle with honey.

4. Top with microgreens and finish with sea salt and pepper.

Related: Conquer Brunch With This Make-Ahead Veggie Strata and Sourdough Bread

3 sourdough toasties in progress on a white plate

Hummus, Cheddar and Tomato Sourdough Toastie

Prep Time: 3 minutes
Cook Time: 2-5 minutes
Total Time: 5-8 minutes
Servings: 2-4

Ingredients:
2-4 slices sourdough bread
2-4 Tbsp hummus
2-6 slices cheddar cheese
2 tomatoes, sliced
1 small cucumber, ribboned
Pinch of sea salt and pepper

Directions:
1. Toast the sourdough bread.

2. Spread a generous amount of hummus onto the toasted bread and top with sliced cheddar cheese. Place in the oven to broil for 2-5 minutes or until the cheese starts bubbling.

3. Carefully remove the toast from the oven and top with tomato slices. Place the cucumber ribbons over the tomatoes.

4. Finish with sea salt and pepper.

Related: This Vegan Nashville Hot Chicken Sandwich Tastes Just Like the Real Thing!

Sourdough toasties 3 ways on a white plate

Love Tamara and Sarah’s toasties? Try their rainbow veggie halloumi burgers next!

three rolled hotdog omelettes on parchment paper

Hot Dogs for Breakfast? Yes Please! You Need to Try This Japanese-Inspired Rolled Hot Dog Omelette

Inspired by both Japanese rolled egg omelettes (tamagoyaki) and trendy Korean rice dogs, this Hot Dog Rolled Omelette recipe is a fun, reimagined version of a classic breakfast omelette . My daughters say this recipe is like wrapping a hot dog in three cozy layers of eggy blanket, which is pretty accurate. Be sure to serve with a squiggle of your favourite sauce(s) such as Japanese mayo, ketchup, mustard, hot sauce or tonkatsu sauce for the full effect.

A square or rectangular omelette pan is normally used for rolled omelettes, and can be purchased online or at Japanese kitchenware stores. However, a small round egg pan can be made to work as well. You can also create a similar look by folding in the two side flaps of each egg layer to form straight edges first, before proceeding to roll. Online how-to videos are a great resource for visual guidance.three rolled hotdog omelettes on parchment paper

Rolled Hot Dog Omelettes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

For the omelettes
8 large eggs
2 Tbsp water
¼ tsp salt
1 scallion, chopped
½ red bell pepper, diced
¼ cup corn kernels
4 small hot dogs
Neutral oil, for frying

Optional sauces for serving:
Japanese mayonnaise
Ketchup
Mustard
Hot sauce
Tonkatsu sauce

mise en place for rolled hotdog omelettes

Directions:

1. Whisk eggs, water and salt together. Stir in scallions, bell peppers and corn kernels.

Related: Here’s How to Cook Eggs Perfectly Every Time

eggs, scallions and peppers being mixed together in a ceramic bowl

2. Heat pan over medium heat. Set out a small dish of oil and fold a half-piece of paper towel into a 2” x 1” rectangle to be used for oiling the pan.

3. Using tongs or chopsticks, dip folded paper towel into oil and brush it onto the pan to very lightly grease. Pan fry hot dogs until warmed through and slightly browned. Set aside. Reduce heat to medium-low and let pan cool off a little.

scrambled eggs, peppers and scallions in an oiled square pan

4. Brush pan again with oil. Pour a thin layer of egg mixture into the pan, swirling to coat evenly. In my 6” x 7” pan, I use 3-4 Tbsp of egg mixture per layer. When the top is still slightly runny but the bottom is cooked enough to roll, place a hot dog about an inch from the far end of the pan and. Using two utensils (e.g. spatulas, tongs, chopsticks) start rolling the egg over and around the hotdog towards you.

A hotdog placed over omelette mixture in a square pan, ready to be rolled

5. Once the hot dog is fully rolled, push it back to the far end. Brush oil onto the pan and pour a second thin layer of egg mixture in. Swirl to cover the entire area of the pan not occupied by the rolled up hot dog. Adjust heat between low and medium as needed so the egg doesn’t cook too quickly. Again, cook the egg mixture to the point that it still looks runny on the top but the bottom has cooked enough to allow rolling. Roll hot dog towards you again, pulling the second egg layer over and around as you roll.

Related: Your Kiddos Will Not Stop Asking You to Cook This Hot Dog Fried Rice Recipe

a rolled hotdog omelette in a pan

6. Repeat step 5 one more time with a third egg layer. Once rolled, cook the finished hot dog omelette about five seconds more to ensure it is cooked through.

7. Optional step: roll the warm omelette inside a parchment and/or bamboo mat and very gently shape with hands into a uniformly-rounded tube. Allow it to cool a few minutes before unwrapping.

a hotdog omelette being rolled up in parchment paper and a bamboo mat

8. Serve hot dog rolled omelettes with your choice of sauces.

Like Sonia’s hot dog rolled omelette recipe? Try her Japanese fruit sandos next!

a bowl of spicy shrimp and mango salsa

You’re Just 15 Minutes Away From Spicy Shrimp Mango Salsa

For sunny backyard brunches and late summer evenings where you’re craving something delicious, tropical, and quick, this Spicy Shrimp Mango Salsa is just the ticket. With sweet chunks of mango, juicy pink shrimp and a generous squeeze of lime that ties it all together in under 15 minutes, you’ll want to eat this salsa with everything. And the best part is, you can!

a bowl of spicy shrimp and mango salsa

Spicy Shrimp Mango Salsa

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: Yields 4

Ingredients:

1 pound large shrimp, peeled and deveined
1 tsp sea salt or pink Himalayan salt
½ tsp ground black pepper
1 Tbsp olive oil
2 cloves garlic, minced
Juice from 1 lime, divided
1½ cups diced mango chunks
¾ cup red bell pepper, diced
½ cup white onion, diced
1 jalapeno, sliced
¼ cup chopped cilantro
Salt to taste

mise en place for spicy shrimp and mangosalsa

Directions:

1. In a medium bowl, season shrimp with salt and pepper, then heat a large skillet over medium-high heat with olive oil.

2. Add in the shrimp and cook for 4 minutes, about 2 minutes per side. Once you flip the shrimp, add in garlic and cook for the remaining 2 minutes until the shrimp is pink.

Related: Delicious Dinners That Start with Frozen Shrimp

3. Remove from heat and squeeze in ½ of lime juice, then set the shrimp aside and keep warm.

A bowl of spicy mango salsa beside a plate of cooked shrimp

4. In a large bowl, combine mango chunks, remaining lime juice, red bell pepper, onion, jalapeno, cilantro and sea salt. Toss until combined.

5. Serve on its own, with cauliflower rice, as a taco, or with grilled fish.

Spicy shrimp mango salsa served three ways: with fish, over cauliflower rice and in a taco

Like Valerie’s shrimp salsa? Try her sriracha-honey oven-fried chicken or sweet chili chicken wings.

Chinese vegetables on white plate with chopsticks

The Best Ways to Shop, Prepare and Cook Chinese Greens

From the satisfying crunch of a sturdy stalk of gai lan (often called Chinese broccoli or flowering kale) to the delicate and yielding tenderness of dau miu (snow pea leaves or shoots), there’s a veritable cornucopia of Chinese greens out there for you to explore. Let’s take a look at a few common varieties that you’ll find in your local market or large-scale grocery store, and some tips and tricks to try them stir-fried, steamed, braised or even roasted.

green Chinese vegetables on white plate with Chinese lettering
Unsplash

Buying and storing

When buying Chinese vegetables, look for fresh green colour, without any yellowing or browning in the stem or leaves. Feel the leaves — they should be relatively clean and not slimy (a sure sign that the vegetable is doomed for the garbage sooner rather than later). 

green leafy pea shoots
Pexels

Some supermarkets mist their vegetables to keep them fresh longer, so if the vegetable is super wet, place it upside down in your cart to drain as you shop (not on top of your other groceries!). Prop it on the counter to drain some more when you  get home, and place a paper towel in the bag to absorb excess moisture before placing it in the vegetable crisper.

Prepping

When washing greens, the easiest way is to place them in a clean sink full of cold water and let them soak to get out the dirt and sand. Scoop the vegetables off the top as they float, rinse and repeat until there’s no more sediment on the bottom of the sink, ideally two or three times. Drain them in a colander until dry.

Bok choy in red colander on kitchen counter
Unsplash

For vegetables with a firm stalk, such as gai lan or choy sum (flowering greens), trim the bottom of the stalk off, and remove leaves with browning tips. Some cooks also cut off the flowering yellow parts, although this is more for aesthetics, as these parts are edible.

For bulbous vegetables such as white stemmed bok choy, which is technically a cabbage, and its variations (baby bok choy and the green hued Shanghai offshoot), you can trim the bottom end off to cook individual leaves, or slice through the vegetable vertically so that the leaves remain together while cooking.

Bok Choy leaves in a bowl
Pexels

For leafy vegetables, such as dau miu, trim the ends of the shoots and the curly tendrils, which can be tough. Chinese cabbage (either the yellow, rounded Napa or flatter, green Taiwanese version) can be treated much like lettuce, taking out the bottom core and either keeping the leaves whole or slicing or shredding into smaller pieces.

Cooking

Based on highly regional ingredients and preparation, Chinese recipes for vegetables can vary widely. Just as there are countless types of green vegetables used by cooks throughout China, there are specific methods of cooking that highlight the vegetable in its own way.

Stir-fried or seared simply with garlic, ginger and other aromatics, most greens take well to this treatment. With gai lan, Chinese cabbage, dau miu and even iceberg lettuce (often served cooked), cooking on high heat quickly allows the greens to retain their colour and slight crunch. When preparing vegetables for stir-frying or searing, you can cut them to bite sized pieces or leave them whole for a more dramatic preparation (quickly seared Chinese cabbage looks particularly pretty on a plate).

Chinese vegetables on white plate with chopsticks
Pexels

Adding a little liquid to the cooking process results in steamed greens that are mid-way between the softness of braising and the crisp of a stir-fry. This method works best with greens that have a little structure to them, such as gai lan or halved bok choy. Finish it off with a drizzle of oyster sauce and few drops of roasted sesame oil for a savoury interplay with the slight sweetness of the greens.

Cooking greens in slightly more water or broth reveals the delicate textures of braised greens, often cooked in conjunction with small pieces of meat or tofu. Again, sturdier greens hold up better to the longer cooking process here.

braised Chinese vegetables, tofu and mushrooms in white covered bowl on plate.
Unsplash

Get the Recipe: Braised Baby Bok Choy.

A relatively low-key way to incorporate many of these greens into a prepared dish is to simply add them to soup, either as a garnish at the table or as part of a communal hotpot, where raw vegetables and meat are cooked in broth by diners.

Get the Recipe: Chinese Hot Pot.

If you want to eschew the stovetop completely, some greens can be served raw or pickled (gai choy, or mustard greens, are particularly nice prepared this way). Chinese cabbage or other more delicate options are often used by cooks around the globe for alternative preparations including slaws, salads or wraps.

Although it’s somewhat less traditional, roasting or grilling stalk or bulb based greens can produce charred edges with a slightly bitter counterpoint. The sheet pan method, using parchment paper for easy cleanup, gives similar results.

fish and green vegetables on parchment paper sheet pan.
Learn about roasting in a sheet pan with this Easy Summer Supper.

Once you’ve mastered these techniques, there are many more greens and methods to explore. Try adding a bunch of a new-to-you ingredients to your cart the next time you’re in the produce section, and customize them to your favourite flavours and tastes.

*Note: All vegetable names in this article are English phonetic translations of the Cantonese terms and may vary in terms of spelling, depending on the recipe, producer or grocer.

Halloumi cheese on top of salad

This Grilled Halloumi Salad Will Be Your Go-To Summer BBQ Side

Putting cheese on your salad is the best way to elevate your next meal. Grilled halloumi cheese adds a wonderful salty/savoury element to this salad and after grilling, it develops a crispy golden exterior and a soft gooey interior. It goes perfectly with a bed of greens, crunchy elements like cucumber and almonds and bursts of sweetness from fresh juicy pineapple. Make it a main or a side dish!

Halloumi cheese on top of salad

Grilled Halloumi Salad

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

250g halloumi cheese, sliced into ¼ inch thick slices
3 Tbsp olive oil
¼ cup lemon juice (one lemon)
¼ tsp cayenne pepper
½ tsp salt
2 cups packed spring greens
1 cup chopped cucumber
1 ½ cups chopped pineapple
⅛ red onion, thinly sliced
¼ cup toasted almonds (or any other nuts)

Grilled halloumi cheese salad ingredients on countertop

Directions:

1. Slice halloumi into ¼ inch slices and grill on a stovetop grill pan or regular pan. Cook on medium heat for a few minutes on each side. If using cast iron pan, brush each side of halloumi cheese with olive oil to avoid sticking.

Halloumi cheese being grilled in pan

2. Mix together all of the dressing ingredients: olive oil, lemon juice, cayenne pepper and salt.

Related: Best Summer Salads for BBQs, Picnics and More

3. Assemble the salad by layering the greens, cucumber, pineapple, onions, halloumi cheese and almonds. Drizzle the dressing on top.

Like Amina’s grilled halloumi salad? Try her 20-minute salmon or her Middle Eastern bulgur, pomegranate and almond salad.

A bowl containing cripsy pasta chips

Meet Your Next Favourite Crunchy Snack: TikTok Pasta Chips

If you’ve spent anytime at all online, you’ve likely seen any number of the recent (and tasty!) recipe hacks circulating on TikTok and beyond. Add an air fryer to the mix, and well, in comes the latest: TikTok pasta  chips.

Crispy pasta chips in a bowl alongside some dip

Serve with your favourite dip, and you’re ready to enjoy this simple and crunchy snack!

Related: Food Network’s Rigatoni Pie is the OG TikTok Honeycomb Pasta (and Now We Want Both!)

TikTok Pasta Chips

Prep time: 5 minutes
Cook time: 20-24 minutes
Total time: 29 minutes
Servings: 4

Ingredients:

200 g rigatoni pasta (or pasta of choice)
2 Tbsp olive oil
¼ cup grated parmesan cheese
½ tsp granulated garlic
¼ tsp granulated onion
½ tsp paprika
¼ tsp cayenne (optional)
Kosher salt to taste

Related: This Feta Tomato Pasta Trending on TikTok is as Easy as 1-2-3

Rigatoni in a bowl alongside mixins

Directions:

1. Bring a pot of water to a boil. Season with salt. Cook the pasta according to package directions.

2. Drain pasta and season with olive oil, grated parmesan cheese, granulated garlic, granulated onion, paprika, cayenne, salt and pepper. Toss until the pasta is well coated.

Cooked rigatoni pasta in a bowl with parmesan on top

3. Place the pasta in one single layer in the air fryer basket, fry in two batches. Air fry at 400F for 10-12 minutes, shaking halfway, until golden and crisp.

Pasta chips in an air fryer basket

4. Serve with your favourite dipping sauce.

Related: I Tried Meghan Markle’s “Filthy, Sexy” Zucchini Pasta Sauce — Here’s How It Stacked Up

Egg curry and roti on kitchen countertop

Eat Leftovers for Days With This West Indian Egg Curry and Roti

This recipe holds a very special place in my heart. It’s another West Indian dish like channa that encourages breakfast ingredients for dinner and is a play on all five senses. But what makes it stand out is the memory of my extended family gathered together while egg curry with potato was cooking on the stove. Truly made for a crowd or big batches with plenty of leftovers, the process of cooking egg curry is how we cooked from the heart — a dish enjoyed with our hands, honouring my dad’s recipe, paired with my grandmother’s roti recipe. It’s our family’s version of a labour of love. And if there was ever a meal to bring us together, it’s this.

Egg curry and roti on kitchen countertop

West Indian Egg Curry With Roti

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients:

12 eggs, room temperature
1 medium yellow onion, chopped
6 cloves garlic, chopped
3 scallions, thinly sliced, plus additional for serving (optional)
1 tsp chopped thyme
1 Scotch bonnet pepper, stem removed
2 Tbsp curry powder
1½ Tbsp garam masala
1½ Tbsp geera
¼ cup olive oil, divided
2 large yellow-fleshed potatoes, peeled and chopped
1 tsp salt, plus additional for seasoning
1 Tbsp tomato paste
2 cups chicken stock
Chopped fresh cilantro, for serving (optional)
Roti, for serving

Directions:

1. Bring a large pot of water to a boil. Using a slotted spoon, carefully lay the eggs in the water. Cook for 7 minutes, then immediately drain the water and transfer eggs to a large bowl of ice water. Crack each egg and return to the ice water. Once cool enough to handle, peel the eggs, rinse any bits of remaining shells off and place the eggs on a paper towel to dry.

2. Place the onion, garlic, scallions, thyme and Scotch bonnet in a food processor and blend until it forms a smooth, thick paste, adding a splash of water if necessary.

Related: The Best Ways to Prepare Eggs Around the World, From France to Japan

3. In a small bowl, combine curry powder, garam masala and geera, then set aside.

4. Heat 3 Tbsp of oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil begins to smoke, pour in the seasoning mixture. Fry for 4 to 5 minutes, stirring frequently, until fragrant and starting to brown. Sprinkle in the spice mix and continue to fry, stirring frequently, for an additional 3 to 4 minutes. Add small splashes of water as the seasoning sticks the bottom of the pan to prevent it from burning.

5. Add the potatoes, season with salt and stir until coated in the curry. If the curry is sticking to the bottom of the pan, add a splash of chicken stock or water to loosen it. Lower the heat to medium and cover the pot for 5 minutes, stirring the potatoes halfway through. Stir in the tomato paste until combined, then pour in the chicken stock and bring to a boil. Lower the heat to medium-low, cover and cook until potatoes are fork-tender, about 10 minutes.

Related: Slow Cooker Curry Recipes That Deliver All the Comfort

6. Heat a cast-iron skillet on medium-high, then pour in remaining oil. Ensure the eggs are completely dry, then cut four 1-inch lengthwise slits in each, just through the egg white, and place them in the oil. Fry the eggs for 2 to 3 minutes, turning occasionally, until browned and blistered on all sides. Using tongs, place the fried eggs into the curry and lightly boil, uncovered, until the curry has thickened to a gravy consistency, about 8 to 10 more minutes. Serve
in a bowl with roti on the side.

Tip: Cutting slits into the eggs allows them to soak up some of the curry sauce and prevents them from exploding while frying.

Cover of cookbook 'Eat With Us'Excerpted from Eat With Us: Mindful Recipes to Make Every Meal an Experience by Philip Lago and Mystique Mattai. Copyright © 2021 Philip Lago and Mystique Mattai. Photography by Mystique Mattai. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Eat With Us: Mindful Recipes to Make Every Meal an Experience, Amazon, $25.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Eggs pesto in carrot hash cups by Molly Yeh

Try Molly Yeh’s Healthy Twist on TikTok’s Latest Pesto and Eggs Breakfast Hack

Dubbed TikTok’s easiest breakfast hack, the pesto and eggs trend has swept the globe and has home cooks everywhere swapping in cooking oil with flavourful pesto instead. Registered dietitian Amy Wilichowski shows how to prep a breakfast toast with ricotta, smashed avocado, along with a pesto-infused sunny-side up egg, complete with salt, red pepper flakes and a little drizzle of honey.

@amywilichowski##eggs ##pestoeggs ##homecook♬ cooking video – cooking

But if you’re looking to keep that distinct fragrant pesto flavour while ditching the dough, look no further than Molly Yeh’s super easy, yet delicious carrot hash with eggs and pesto. While Molly’s breakfast recipe includes a homemade nut-free pesto, you can swap in a pre-made one as well to speed up the process. If you’re making your own, be sure to keep those leafy carrot tops to add to your pesto (not only does this minimize food waste, it adds flavour to the Genoa, Italy-originating sauce). You can also skip the skillet and bake the hash in the oven instead to make it even healthier (Molly recommends a cast-iron biscuit pan but you can use a muffin pan as well).Watch the how-to video here:

 

Molly’s recipe serves 8, so it’s also a great long weekend brunch idea that’s easy to make and share with your loved ones.

Molly Yeh's carrot hash with eggs and pesto on a plate

Carrot Hash With Eggs and Pesto

Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 65 minutes
Servings: 8

Ingredients:

1 bunch carrots with tops (about 1 lb)
1 large russet potato (about 12.5 oz), peeled
3 scallions, white parts minced and green parts reserved
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
¼ cup golden raisins
3 Tbsp harissa
1 Tbsp light brown sugar
½ tsp ground cumin
½ tsp ground sumac
5 large eggs
1 ¾ cups plus 1 tbsp olive oil
20 fresh basil leaves
⅓ cup salted sunflower seeds
1 Tbsp white wine vinegar
1 clove garlic

Directions:

1. Preheat the oven to 450°F.

2. Grate the carrots (set the tops aside — you will use them later) and potato in a food processor fitted with the shredding attachment. Transfer to a colander set over a large bowl and add the scallion whites and ½ tsp salt. Use your hands or a clean dish towel to squeeze as much moisture out as possible. Discard the liquid in the bowl, then add the carrot mixture to that bowl. Stir in the panko, raisins, harissa, brown sugar, cumin, sumac, 2 eggs, 1 ½ tsp salt and a bunch of grinds of black pepper (I did 20) until well combined.

Related: Our Most Popular Dinner Recipes in 2021 So Far (Feta Pasta Included!)

3. Heat ¼ cup of the oil in a 10-inch skillet over medium-high heat (see Cook’s Note). Drop a small amount of the carrot mixture into the skillet. When it starts to sizzle, your oil is ready. Add the rest of the carrot mixture to the skillet and press down using the back of a spatula. Let cook, untouched, until the edges of the carrots turn a very deep golden brown, 4 to 5 minutes. Create 3 small divots in the top of the carrot mixture using the bottom of a measuring cup. Brush 1 Tbsp oil on top and transfer the skillet to the oven. Bake until the carrots are set and the top is a deep golden brown, about 20 minutes.

4. Carefully crack the remaining 3 eggs into the divots and bake until the egg whites are set and the yolks are still runny, about 8 minutes. (Cracking the eggs into a small bowl and pouring them into the divots makes this part a little easier and less messy). Use a spatula to help slide the hash out of the skillet onto a serving platter.

Related: Food Network’s Rigatoni Pie is the OG TikTok Honeycomb Pasta (and Now We Want Both!)

5. Meanwhile, make the pesto. Roughly chop the carrot tops and scallion greens and add to the bowl of a food processor along with the basil, sunflower seeds, vinegar, garlic, 1 tsp salt and a few grinds of pepper. Pulse until everything is very finely chopped. Slowly drizzle in the remaining 1 ½ cups oil and ¼ cup water until smooth and drizzly. Drizzle the pesto over the top of the hash and slice into wedges. Serve with the remaining pesto on the side.

Cook’s Note:
You can also cook the hash using a 7-cavity cast-iron biscuit pan. Preheat it in the oven for 15 minutes, then carefully press the carrot mixture equally into each of the molds, making a large well in the center of each. Brush with 1 Tbsp oil on top and bake until the carrots are set on top and deep golden brown, about 20 minutes. Then carefully crack an egg into each divot and bake until the egg whites are set and the yolks are still runny, about 8 minutes. Serve them from the pan!

Arabic Coffee Beef Ribs With Pomegranate BBQ Sauce Are Finger Lickin’ Good

My friend Shai introduced me to this incredible idea: rubbing beef with equal parts coffee and coriander, with a pinch of sugar. I’ve been using this rub for years, but the tweak of using Arabic coffee brings in a subtle hint of cardamom as well. Look for ground Arabic coffee in a specialty Middle Eastern grocery store or substitute by adding a pinch of cardamom to your favourite coffee. This recipe features a rib cooking technique that you can use for beef, pork and even lamb ribs. Plus, the pomegranate BBQ sauce is another go-to that you can rely on all grilling season.

Arabic coffee BBQ ribs on countertop

Arabic Coffee and Coriander Beef Ribs With Pomegranate BBQ Sauce

Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 45 minutes
Servings: 3-4

Ingredients:

1 Tbsp coriander seeds, toasted and ground
1 Tbsp ground Arabic coffee
½ tsp sugar
½ tsp chili flakes
2 lb beef back ribs
2 Tbsp olive oil
3 cloves garlic, minced
½ white onion, minced
1 Tbsp minced fresh ginger
1 tsp paprika
1 tsp cinnamon
½ tsp chili flakes
1 cup ketchup
½ cup balsamic vinegar
¼ cup pomegranate molasses
⅓ cup brown sugar
½ tsp salt
3 Tbsp olive oil, for grilling

Directions:

1. Preheat the oven to 300°F. Mix the coriander, coffee, sugar and chili flakes in a small bowl. Rub the seasoning all over the ribs and massage into the meat. Wrap the beef ribs tightly in foil, then wrap again in another piece of foil. This tight wrapping helps to trap the heat and steam, allowing the ribs to cook slowly and become fall-apart tender. Place on a baking sheet in the oven and cook for 3 hours.

Related: Top Grilling Recipes and BBQ Ideas

2. To make the barbecue sauce, heat the olive oil in a pot over medium-low heat. Sweat the garlic, onion and ginger in the oil for 8 to 10 minutes, until soft and translucent. Add the paprika, cinnamon and chili flakes and cook for an additional minute, then add the ketchup, vinegar, pomegranate molasses, brown sugar, salt and 1 cup water. Bring the sauce to a boil, then simmer over very low heat for 25 to 30 minutes, until darkened and thickened. This sauce can be made several days in advance.

3. Remove the ribs from the oven and unwrap. They should be fork-tender and almost falling off the bone. Coat the ribs in the sauce.

Related: This 20-Minute Pomegranate Molasses Glazed Salmon is the Perfect Weeknight Meal

4. Heat some olive oil in a grill pan over medium-high heat. Season the ribs with a generous pinch of salt and place on the grill pan. Grill for 1 to 2 minutes per side to caramelize the sauce, but be mindful not to burn the sugars. Remove, carve individual ribs for serving and enjoy!

Cover of the cookbook 'Eat, Habibi, Eat!'Excerpted from Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud Copyright © 2021 Shahir Massoud. Photography by Kyla Zanardi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking, Amazon, $35.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

This 10-Ingredient Japanese Grilled Chicken is the Easy BBQ Recipe You Need

Yakitori is a Japanese recipe that simply translates to “grilled chicken” and it’s so popular in Japan, restaurants specialize in this seriously delicious protein on a stick. Traditionally, chicken thighs are best, they’re forgiving and still juicy if you accidentally overcook the skewers. Serve as an appetizer or as a main course with steamed rice or a fresh salad. I recommend serving with grilled shishito peppers!

Japanese yakitori grilled on serving platter

Yakitori

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 to 6

Ingredients:

½ cup Japanese soy sauce or soy sauce
½ cup mirin (a syrupy, sweet Japanese cooking wine low in alcohol content used for seasoning and glazing. Look for it in the cultural food aisle in your local supermarket or Asian grocery store)
¼ cup sake or Chinese rice wine
¼ cup packed brown sugar
1 Tbsp water
8 pieces green scallion + 8 scallions cut into 1-inch pieces, divided
8 boneless, skinless chicken thighs, cut into 1-inch pieces
2 Tbsp vegetable oil
½ tsp kosher salt and freshly ground pepper

Equipment:

12-16 bamboo skewers or 8-10 metal skewers

Japanese yakitori ingredients on countertop

Directions:

1. Submerge bamboo skewers in a casserole dish half-filled of water for 20 minutes or up to overnight.

2. Make the glaze: combine soy sauce, mirin, sake, brown sugar, water and 8 green onion pieces in a small saucepan and stir. Cook over medium-high heat and bring to a rolling boil. Reduce heat to medium and simmer, uncovered until thickened and reduced to by half, about 15 minutes. Discard the green onion and let cool, glaze should be syrupy. (You can store the glaze in an airtight container and refrigerate for up to 2 months).

Related: Our Most Popular Skewer Recipes for Summer Grilling

3. In a bowl, stir together the chicken, oil, salt and pepper. Working with 1 chicken piece at a time, fold in half and thread onto a skewer tightly together, repeat with 1 more chicken piece alternating with a scallion. Repeat with 2 chicken pieces and 1 scallion making sure they’re tightly packed. Repeat.

Japanese yakitori being skewered before hitting the grill

4. Preheat a grill to medium-high then clean and oil the grate. Place skewers over the heat and cook, covered. Turn after browned on each side, about 4 minutes per side. Brush the chicken and scallion with some of the glaze and cook for 30 seconds, turn and repeat with more glaze for another 30 seconds. Brush with more glaze and place on a serving platter. Serve with skewered and grilled shishito peppers, it takes about 1 minute per side for the most deliciously blistered accompaniment.

Tip: Don’t have a BBQ? Line a heavy baking sheet with foil and top with a greased cooling rack and broil for 6-7 minutes. Brush with glaze and broil until nicely charred and caramelized.

Like Soo’s yakitori recipe? Try her pan-fried pork chops with roasted cabbage wedges or pork banh mi burgers with grilled pineapple.

Heuvos rancheros on white serving platter

Make Breakfast at Home With This Hearty Huevos Rancheros Recipe

So much of my inspiration in the kitchen comes from when my daughters and I lived in Mexico City. When it comes to breakfast, huevos rancheros were a big part of our weekend brunch. We would go out to our favourite neighbourhood restaurant, where the aroma of freshly made corn tortillas filled the air and start our Saturday in the best way possible. Bathed in a fiery tomato sauce and topped with dollops of refried black beans, these huevos rancheros are the ones I make at home when the craving for a hearty Mexican breakfast strikes.

Heuvos rancheros on white serving platter

Huevos Rancheros

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients:

1 can (540 mL) black beans, drained and rinsed
1 cup tightly packed chopped fresh cilantro leaves, divided
5 Tbsp extra-virgin olive oil, divided
1 tsp chipotle peppers in adobo sauce
⅓ cup water
¼ tsp sea salt
2 cloves garlic, minced
1 can (398 mL) fire-roasted tomatoes
½ tsp ancho chili powder
4 eggs
4 corn tortillas
¾ cup crumbled cotija or feta cheese
1 avocado, pitted, peeled and sliced

Directions:

1. In a blender, combine the black beans, ½ cup of cilantro, 1 Tbsp of olive oil, chipotle, water and salt. Blend until smooth, about 1 minute.

2. In a small saucepan, heat 1 Tbsp of the olive oil over medium heat. Add the garlic and cook, stirring often, until golden, about 1 minute. Pour in the tomatoes, sprinkle the mixture with chili powder and cook, stirring often, for 3 minutes. Remove from the heat and set aside, keeping warm.

Related: Start Your Day the Molly Yeh Way With These Breakfast Recipes

3. In a medium frying pan, heat 1 Tbsp of olive oil over medium heat. Add the black bean mixture and cook, stirring constantly, for 2 minutes. Transfer to a plate and cover with foil to keep warm. Wipe the pan clean.

4. In the same pan, heat the remaining 2 Tbsp of olive oil over medium-high heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes or until the whites are cooked and no longer translucent and the yolks are still runny. Transfer to a plate. Cover loosely with foil to keep warm. Wipe the pan clean.

Related: Tasty Taco Recipes You’ll Crave Every Day of the Week

5. In the same pan over medium-high heat, toast the tortillas, about 2 minutes per side. A few charred spots are OK.

6. To serve, top each tortilla with refried beans, a fried egg, tomato sauce, cheese and avocado and sprinkle with the remaining cilantro.

Cover of Diala's Kitchen cookbookExcerpted from Diala’s Kitchen by Diala Canelo. Copyright © 2020 by Diala Canelo. Cover and interior photography by Diala Canelo. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Diala’s Kitchen, Amazon, $30.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Golden gooey monte cristo cut into half

This Clever TikTok Breakfast Hack Now Has Us Craving Monte Cristo Omelette Sandwiches

If you’ve seen the TikTok tortilla fold hack, then the breakfast challenge TikTok sandwich should come as no surprise. Where the wrap hack has @cookingwithayeh showing users how to divvy up a tortilla into quadrants for the ultimate fold, @foodqood‘s breakfast challenge sandwich similarly shows how to make an egg-and-cheese-based sandwich in the pan, with a few clever flips.

While that’s certainly one way to make a decadent, cheesy breakfast sandwich, it isn’t the only way. Known as the more savoury cousin to French toast and little brother to the béchamel-and-Gruyere-based croque monsieur, the Monte Cristo similarly offers delicious crisp on the outside and gooey-melty cheese on the inside. While this recipe includes both confectioners sugar and sliced ham, feel free to forgo or substitute either ingredient. It’s quick to make and easy enough for novice home cooks and pro chefs, alike.

A golden gooey monte cristo sandwich split in half

Related: Molly Yeh’s Bright, Spinach-Packed Spin on Eggs Benedict is Your New Brunch-Time Fave

Monte Cristo Omelette Sandwich

Prep Time: 15 minutes
Servings: 1 sandwich

Ingredients:

3 large eggs
Kosher salt
2 slices Swiss cheese
½ tsp Dijon mustard
½ Tbsp confectioners’ sugar
1 Tbsp unsalted butter
2 slices sourdough or white bread
2 large slices ham

Directions:

1. Add the eggs, 1 Tbsp water and ¼ tsp salt to a small bowl and whisk to combine. Spread each cheese slice with ¼ tsp of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners’ sugar in a small fine-mesh sieve set over a plate.

2. Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.

Related: Mother’s Day Breakfast in Bed Recipes You Can Drop Off to Mom

3. Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.

Related: Kitchen Skills Parents Should Teach Their Kids By Age 10

4. Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.

5. Set the sandwich on a plate and dust with the confectioners’ sugar.

Watch the how-to video here:

Egg-in-a-hole breakfast with orange slices on white plate

Rise and Shine With This Scrumptious Prosciutto-Wrapped Egg-in-a-Hole Breakfast Recipe

Combine your egg and toast together as one with this prosciutto-wrapped egg-in-a-hole recipe. A delicious runny yolk wrapped in bacon-like prosciutto and baked in the center of a cheesy piece of toast is the best way to treat yourself in the morning. It’s simple, fun and something that everyone will enjoy!

Egg-in-a-hole breakfast with orange slices on white plate

Prosciutto-Wrapped Egg-in-a-Hole

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients:

¼ cup softened, salted butter
6 slices of prosciutto
6 medium eggs
Pinch of sea salt and ground black pepper
1 Tbsp fresh chives, finely chopped,
1 ACE Bakery® Three Cheese Oval

Directions:

1. Preheat the oven to 375°F.

2. Cut the bread loaf into six 1 ½-inch thick slices, discarding ends. Using a 2-inch round cookie cutter, cut out the bread from the centre of each slice and discard bread cut-outs (or set aside for extra dipping). Spread both sides of each cut-out slice of bread with a light coating of butter.

Related: The Best Ways to Prepare Eggs Around the World, From France to Japan

3. Place bread slices onto a lined baking sheet. Next, fold and layer in a slice of prosciutto so it cups the well like a cupcake liner. You’ll want the sides to stick out like a flower because it’s going to cradle the egg and the edges will crisp up in the oven.

4. Crack an egg into each of the wells and sprinkle with sea salt, black pepper and chives. Transfer to the oven and bake for 15 minutes or until the egg whites are set, but the yolk is still soft like a poached egg. Serve warm and enjoy right away.

Watch the how-to video here:


beef with plantains on white plate

This Beef With Plantains and Black Beans Recipe is a Taste of Venezuela

A dish indigenous to Venezuelan people for over 100 years, this primavera beef with plantains and black beans recipe is filled with so many delicious ingredients, including onion, garlic, mushroom gravy, peppers, cilantro, spices and of course, beef, plantains and black beans. The perfect weeknight dinner!

beef with plantains on white plate

Primavera Beef With Plantains and Black Beans

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Servings: 2-4

Ingredients:

2 lbs of beef in cubes
1 medium onion chopped finely, divided
3-4 cloves of garlic, divided
½ cup mushroom gravy
½ cup beef broth
1 red and 1 green bell pepper chopped in cubes
1 dried red hot pepper
¼ tsp oregano
Salt to taste
½ lb of black beans
¼ tsp black pepper
1-2 plantains
1 lime cut into quarters
Cilantro to garnish

Directions:

1. In a frying pan, cook the beef with ½ the onion, ½ the garlic, mushroom gravy and beef stock, until tender.

2. Add the bell peppers, red pepper powder and oregano and add salt according to taste.

Related: Transgender Day of Visibility: Yasmeen Persad Talks About Food Insecurity and Trans Nutrition

3. Also in a pan, cook black beans with salt, pepper and remaining onions and garlic until soft.

4. Peel off the skin of 2 large plantains and slice them thin. Deep fry in vegetable oil.

5. Serve all with steamed rice. Garnish with lime and cilantro.

Cover of the cookbook 'Cooking With Trans People of Colour'Excepted from Cooking With Trans People of Colour, a cookbook of recipes of significance from The 519’s Trans People of Colour Project (TPOC). The cookbook is compiled by and for racialized trans people, also featuring unique sections including cooking and eating on a budget, hormones and healthy eating for trans folks, and resources and sexual health promotion information to support racialized trans folks.

Cooking With Trans People of Colour, Glad Day Bookshop, $25.

Photo by: Eli Carmona