Appetizers & Snacks
This stunning roast turkey is marinated in yogurt, store-bought jarred tandoori paste and aromatics for a flavourful and moist holiday bird.
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The long, slender sweet potatoes are easier to roast and portion, but don’t fuss, they all work. To save time, you can put them in the oven when you’re making coffee on Saturday morning. When you’re ready, just peel and cut, and the rest is a shrug and a wink.
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With a curried chickpea filling, light and airy fried dough and a homemade Scotch bonnet hot sauce, these Trinidadian sandwiches will win rave reviews at any feast.
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Grilled chicken and corn are a perfect pair in these late summer tacos. Equally perfect as an appetizer or as the centrepiece of a family meal.
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Fragrant and soothing, this chickpea masala served over rice with a cooling side of yogurt is packed with vibrant flavours.
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Chef Regina Lee’s buttermilk marinade makes this chicken extra moist and tender. The final product can be enjoyed two ways: as-is, or tossed in a sweet and spicy sauce.
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This restaurant favourite is easy to serve up at home. If you love the zip of Canadian blue cheese, be sure to sprinkle a few extra crumbles over the sauce and steak when serving.
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This summer recipe is a wonderful way to showcase your grilling skills while serving up a light and beautiful meal. You can grill the zucchini and peppers ahead of time or use up any leftover grilled veggies.
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