Tags » Main Dish Recipes

Extra cheese, extra rich: Fettuccine Alfredo is cheesy goodness

Robust, relaxed and good to enjoy with beer or wine — such is the cuisine in Earls: The Cookbook (Appetite by Random House, 2017). The cookbook tells the story of the family-run restaurant chain and offers 110 customer-approved recipes. 294 more words


ATCO Blue Flame Kitchen: Shepherd’s pie, two ways and one with a Greek twist

Shepherd’s pie is the quintessential comfort food. The combination of hearty ground lamb (or beef, for cottage pie) and creamy mashed potatoes is easy to make and hard to resist. 550 more words

Food And Cooking

Mardi Gras Dinner Tonight

Join us for supper tonight, February 22nd at Calvary Lutheran Church.

We’re having Jambalaya (Cajun Rice), Pigs in a Blanket, Salad Bar and Bread Pudding for Dessert… 253 more words

Round out the roasting repertoire: Croquettes become another way to artfully employ leftovers

One long-standing piece of advice for busy cooks – I’ve suggested it to readers many times myself – is to get in the habit of cooking batches of building-block ingredients on the weekends so you can more easily make quick dinners on weeknights. 782 more words

Food & Drink

Make dinner in 40 minutes: A breakfast-for-dinner that rises to the occasion

It could be time to reset your attitude about the egg white frittata, and this is just the recipe to help. Think not about deprivation or dieting or a dumping ground for leftovers; instead, consider it as an opportunity to make a fast, inexpensive, protein-packed, breakfast-for-dinner meal. 642 more words

Food & Drink

In Southwestern France, a quest for the best cassoulet

The late Canadian writer Mavis Gallant, who lived in Paris, once told me that the great and rib-sticking French dish cassoulet ought to be eaten just once a year, in winter ideally, presumably because it can be so heavy. 852 more words


The satisfying roasts of Tuscany: Simplicity is the key, whether it's beef, pork, turkey or veal

Florence’s most iconic dish is, without a doubt, bistecca alla fiorentina: an enormous porterhouse steak, minimally seasoned with salt and pepper, grilled and served bloody rare. 3,496 more words

Food & Drink