In large skillet, heat 2 tbsp of the oil over high heat. Add chicken and cook, turning halfway through cooking time, until browned on both sides, 6 to 8 minutes. Season with salt and pepper. Transfer ...

Preheat oven to 475°F. Lightly dust large baking sheet with cornmeal; set aside. In food processor, pulse flour and salt until combined. Add water and oil; pulse until dough forms. Transfer dough to ...

Preheat oven to 350°F. Line 12-cup muffin pan with paper liners; set aside. In bowl, whisk together all-purpose and whole wheat flours, baking soda, baking powder, cinnamon, nutmeg and salt. Add ...

From simple weeknight meals to multi-course feasts and so much more, you’ve welcomed us into your home and onto your table for 50 years. Join us as we commemorate the past with a walk down memory lane ...

Chickpeas are full of fibre, proteins, and nutrients you need, especially during fall and winter.

Comfort food at its best, this vegetarian take on classic shepherd's pie has a sweet potato topping and flavourful lentil filling that is sure to satisfy even the most devout meat eater. In large ...

In large skillet, heat 1 tbsp of the olive oil over high heat. Add chicken and cook, turning half- way through cooking time, until browned, 6 to 8 minutes. Set aside on paper towel-lined plate. In ...

Home cooks and professional bakers compete for the ultimate prize—but there’s still plenty of time for fun and games. While we’ve never met a baking show we didn’t love, Food Network’s newest release ...

In Dutch oven, melt butter over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic; cook, stirring often, for 1 minute. Add parsnips, potatoes and broth.

Creamy mashed potatoes are a must for any Thanksgiving feast, and these spuds may just be the mashed potatoes of our dreams. Fill large pot with cold salted water; add potatoes, onion and garlic.

In 9- or 10-inch ovenproof skillet, melt butter with oil over medium- low heat. Stir in maple syrup, vine- gar and 2 tbsp water until com- bined. Add onions, cut sides down. Cook, without moving ...

The pride of Nanaimo, B.C., these bars have a crumb base layered with a creamy custard filling and a chocolaty topping. Best served at room temperature, the bars keep well refrigerated or frozen. In ...