Braised tongue

Beef tongue’s taste is clean and beefy and its texture is firm and fleshy. Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist. Ingredients 4 1/2 pounds beef tongue excess fat trimmed 6 cups water salt to taste 1 onion sliced 4-5 cloves of garlic 2 serrano peppers large handful of cilantro 2-3 bay leaves

Beef stuffed cabbage rolls

Believe it or not, beef stuffed cabbage rolls are an easy delicious weeknight meal. Ingredients 1 medium head cabbage1 to 1-1/4 pounds ground beef1 cup cooked rice1 small onion, chopped1 large egg, lightly beaten2 teaspoons salt-free seasoning1/2 teaspoon pepper1/2 teaspoon dried thyme1 can (16 ounces) tomato sauce4 teaspoons brown sugar1/4 cup water1 tablespoon lemon juice

Easy spaghetti and meatballs

Serve a classic Italian-inspired dish for dinner. Whether you’re serving adults or a family-friendly crew, this dish is a pitch-perfect crowd pleaser. Ingredients Coarse salt and ground pepper  1/4 cup finely grated Parmesan, plus more for serving  1/4 cup chopped fresh parsley  2 garlic cloves, minced  1 large egg  1 pound lean ground beef 1/4 cup

Avocado BLT with fried egg

Need something different for breakfast (or weekend brunch)? This BLT sandwich might just be what you’re looking for.  Ingredients 2 handfuls lettuce 2 ripe tomatoes, sliced pepper to taste 6 strips bacon, cooked until crispy 2 eggs, fried 2 avocados, halved, pitted and peeled 2 tablespoons chipotle mayo (1 chopped chipotle chili in adobo mixed

Searing: cooking tips for maximum flavour

If you’re deciding how to cook a steak, chicken, fish, scallops, or other proteins, consider searing before you cook. This simple technique gives your recipes rich, delicious savoury flavour and a restaurant-quality look. When we talk about searing meat, many people say it’s an unnecessary and time consuming step. Well, not really. Essentially, searing is

How to cook rabbit

Rabbit is not only appetizing, but it’s also nutritious with small amounts of sodium and cholesterol. Often regarded as a stronger form of chicken, rabbit meat has a faint gamey, sweet flavour, and an enjoyable texture. Rabbit is usually roasted, baked in a pie, or braised in a stew or casserole to keep the meat nice and

Classic Rack of Lamb

Tender oven-roasted rack of lamb, seasoned with rosemary, thyme, garlic, salt and freshly ground black pepper, and slathered with olive oil is so elegant and so perfect for Easter. Ingredients ½ cup fresh bread crumbs  2 tablespoons minced garlic  2 tablespoons rosemary  1 teaspoon salt  ¼ teaspoon black pepper  2 tablespoons olive oil  1 (7