A good salmon cake delivers rich flavour and tender texture; the best veers away from flavour-muting binders at all costs.
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In Mexico, vendors sell this messy, cheesy, utterly delicious grilled corn from carts. To bring this street food to the home kitchen, we broiled the corn on the cob instead of heading out to the grill, first brushing it with oil to keep it from drying out.
To turn a midweek dinner into something special, try cooking easy pork tenderloin on the grill.
To produce beautifully browned pork with a rich crust and tender, juicy meat, we started with a simple dry spice rub to add flavour; sugar aided browning while cumin and chipotle chile powder added savory smokiness.
The appeal of a chopped salad is that all the ingredients are cut to a uniform size and tossed together, permitting a taste of everything in each bite.
These North African-inspired cauliflower burgers are bursting with complex flavour, and we love the contrast between their creamy, nutty interiors and crunchy, well-browned exteriors.
This quick one-pot approach to cooking Swiss chard results in a hearty, flavourful and versatile side dish.
To avoid watery, overcooked chard, we started cooking the greens in a covered pot just until they wilted down. Then we uncovered the pot and continued to cook the greens until all the liquid evaporated.
Traditional tandoori chicken is marinated in yogurt and spices and roasted in a superhot tandoor oven to produce tender, flavourful meat and a beautiful char. To make it at home, we built a fragrant paste, blooming ginger and garlic in oil before adding garam masala, cumin and chili powder.
Named for the small frying pan traditionally used to prepare this dish, Greek saganaki is an appetizer made by pan-searing slabs of firm cheese. We chose to create a version using halloumi.
Braising in a Dutch oven is often used for long, slow cooking, but it’s also well suited for quick weeknight-friendly dinners like this flavour-packed chicken taco filling.
We built a savory, well-balanced braising base with smoky chipotle in adobo, aromatic garlic and cilantro, bright and acidic orange juice, and savory Worcestershire sauce.
We set out to create a fresh, bright chicken salad inspired by the flavours of Mexico.
A simple tequila-lime mixture boosted the chicken’s flavour both in a quick marinade before cooking and, when cooked down with some orange juice, as a reduced sauce drizzled over the chicken after cooking. Grilled avocados gave the salad more smoky depth.