You Can Make These Delicious Dishes In 30 Minutes Or Less
A fast dinner doesn't have to mean instant ramen or a heaping bowl of cereal.
Meatballs In Tomato Sauce
This recipe comes from chef Mark McEwan’s wife, Roxanne. She learned how to make it from her sister, who learned it from her Italian mother-in-law. The simple sauce is made from a just a few ingredients: San Marzano tomatoes, olive oil, garlic, onion and fresh basil.
Spanish bomba rice from Calasparra is the most authentic choice for paella, but can be difficult to find. Italian short-grain arborio is an excellent substitute.
Fresh mozzarella is not ideal for this recipe, as it will become too watery as it heats. Low-moisture melts slower and has just the right texture.
Gluten-Free Mac & Cheese
Since this recipe uses less cheese than traditional mac and cheese, it’s best to use quality aged cheeses for maximum flavour.
Fluffy Sour Cream Biscuits
Loaded up with egg and ham, these buttery biscuits are ideal for breakfast sandwiches.
Crunchy Chicken Cutlets With Napa Slaw
If you have a carton of egg whites in your fridge, you’ll need about 6 tablespoons for the chicken. A mandoline or julienne peeler will make quick work of the carrot and cucumber for the slaw. Use Meyer lemons for their sweet flesh and fragrant skin. The broth provides the…
Triple Ginger Cookies
While it’s perfectly fine to roll these cookies in granulated sugar, it’s worth seeking out coarse sugar for its addictive crunch.
I got the genius idea to put popcorn in a cookie from one of my favorite food bloggers, Deb Perelman of Smitten Kitchen.
These gluten-free cookies are also delicious made with Mexican spices. Just omit the peppermint extract and add 1 tsp ancho chili powder and 1⁄2 tsp cinnamon to the dry mix.
For thumbprints, you want a stiffer jam made with pectin so it won’t bleed into the cookie. These are also delicious filled with lemon curd or chocolate ganache.
Golden Pecan Balls
These snowy orbs are rich, buttery and crunchy with nuts. Golden syrup gives them a unique, toffee-like flavour.
Chocolate Compost Cookies
Momofuku Milk Bar pastry chef and co-owner Christina Tosi took New York by storm with her salty-sweet Compost Cookies. I’ve applied her genius concept to my dark chocolate cookie recipe.
I learned the secret to perfect shortbread when I wrote a story about Lesia Kohut, the owner of LPK’s Culinary Groove, a patisserie in Toronto. Bread flour keeps the texture from getting too sandy.
Nutella Sandwich Cookies
Adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your Mouth Cookies, these dark chocolate wafers are delicious on their own and even better with a gooey filling of Nutella.
When I was growing up, Christmas wasn’t complete without my grandmother’s piparkoogid, the Estonian spin on gingersnaps. After a few humorous lost-in-translation moments, I managed to wrestle the recipe from her and carry on the tradition.