“Pot-au-feu,” meaning “pot on the fire” in French, is a simple French homestyle dish in which meat and vegetables are slowly stewed. “With pot-au-feu, you can enjoy meat, vegetables and soup all ...

Remove from heat and allow to cool. In a large bowl, combine the chicken, remaining Greek yogurt, cottage cheese, cooled hot sauce mixture and shredded mozzarella until combined. Add 4 tablespoons ...

In a large skillet, brown ground beef, onion and celery. Add bouillon, soy sauce and 1 c. water. Simmer until liquid is gone.

Beef shin is one of the less expensive beef cuts. But, being on the bone, it is strong on beefy flavour. Ask your butcher to cut you some thick slices, right through the bone. Then light a fire.

1. In a large flameproof casserole or Dutch oven over medium-high heat, heat 1 tablespoon of the olive oil. Add the sausage ...

Eggs prices are sky-rocketing. If your wallet is feeling the price hike, here's how you can replace them with plant-based ...

Soup making goes hand in hand with cleaning out the refrigerator and freezer. Use up all those partial packages and bits and pieces, and tweak recipes to ...

Boil the potatoes. Put peeled and sliced Yukon Gold potatoes in a large saucepan, cover with water by 2 inches, and add a ...

Make Pigs in a Blanket with the tangy heat of buffalo sauce. We wrap cocktail sausages in buttery crescent rolls brushed with ...

If you’re not in a rush and you want a meat sauce with a deep, rich flavour, try making slowly simmered ragù alla bolognese.

1. Place the stock into a pot and bring to a simmer. Add the carrots, potatoes, scallions, celery, and bay leaf and simmer ...

Divide the soup among individual bowls, top each serving with some of the gremolata, if desired, and serve. Storage note: ...