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For my first course, I'm going with a classic hunter's style chicken with a few of my own twists. Many different cultures make this style of chicken and the most celebrated are probably chicken Cacciatore from Italy, and chicken Chasseur from France. The beauty of slow cooking is the intricate flavours and layers are developed by the gentle cooking process itself, rather than a lot of effort on the cook's part.
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Winter lasts a long time in Canada; the average Canadian can be seen wearing a scarf and gloves well into the month of May. It's the harsh reality of living in our true north strong and free, but ther...
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As we head into late winter with no early signs of spring (I really need a little chat with the groundhog) it could be a bit more challenging to find fresh vegetables and fruits that are in season. For this challenge I've carefully selected ingredients that are readily available and produce that can be grown in green houses year round or doesn't have to travel from too far away.
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As the winter thaws into spring, the world slowly begins to come out of hibernation. There may be vacations to embark on, and activities to be planned as children will be on their spring break. In the...
It seems that the more convenience and technology we have, the more frenzied the holidays get. So having meals and snacks under control is my way of taking charge. And based on all the families who participated in this month's main ingredient challenge, you all found some innovative ways to incorporate these nutritious offerings into your holiday table.
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After serving enough food for families and guests to rival a king’s feast, many a household will be wondering what to do with all the leftovers after the holidays have passed. With a little creative c...
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Winter is coming. And with it comes the harsh, cold, bitter weather. So when I was challenged to create healthier winter comfort classics for my family, I warmed up to the idea and came up with the following dishes that could be whipped up in a cold snap.
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There is one upside to the cold blistery weather during the holiday season and that's all the gently simmering food you can braise, boil, simmer and roast. There is something wonderfully comforting about taking a few seasonal ingredients, putting them into a pot in a particular order and -- shazam -- you've got a stew going!
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I prefer hot weather, so I'm always a bit sad when winter gets closer. I do, however, have one consolation prize: soup. It probably wouldn't be an exaggeration to say that soup is my favourite thing to eat. As a result, I've gotten pretty good at making it, and I can throw together a basic vegetable soup without much thought or trouble; so that's what we're doing this week!
Winter brings the holiday season and the desire to stay home and eat lovely, warm, comforting food. All that delicious food is often washed down with a glass of wine, or a mug of eggnog. When it comes...
With the holidays just around the corner, it can be easy to get off track in terms of healthy eating. So many parties, so many buffets, so many seasonal treats! Instead of accepting those extra calori...
Playing on the classic winter combination of beef and barley, I thought using low sodium beef broth would make a chewy and delicious pilaf dotted with a few sweet currants and the fennel for a subtle anise note.
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This week, I've decided to make dishes for an office holiday party or pot luck dinner that I think everyone will love without all the fried or heavy offerings. My inspiration for my first dish is the Greek holiday table which by definition has a ton of options.
I'm pretty fortunate to have a broad list of contacts available to me, and among them is celebrity chef Christian Pritchard. When I was at a loss for how to pull off this challenge, I reached out to him and he quickly called me while he was in between shows at the Royal Agricultural Winter Fair in Toronto. Within only a few minutes we hammered out the framework for a dish, which I continued building out until I eventually came up with the following recipe. Enjoy!