A moist, flavourful, cheese-studded cornbread that you mix, pour into your buttered slow cooker bowl and basically, forget. Once cooked a few hours later, you have a stellar side to accompany most anything from a hot bowl of chili to a side of ribs.
Recipe here:
Making chocolate buttercream icing is a delicious piece of cake with our simple recipe. The result? Creamy chocolate frosting the whole family will love!
Dress up any brunch or breakfast with these pancakes. Have some cooked sweet potato left over? We’ve got the solution! Combine mashed sweet potato, some delicious warming spices and our all-star pancake batter to whip up these beauties with a hot maple syrup butter! And watch the stack disappear!
Here’s a basic fresh tomato salsa recipe, with a world of flavour combinations to customize it the way you like. Sweet, hot, fruity, the world’s your oyster! And there’s nothing like a fresh salsa, hands down!
Crisp wedges of watermelon are a refreshing treat at picnics and barbecue buffets. This video shows you two ways to get at the tasty interior: slices and cubes. Enjoy triangle slices as a snack and use cubes for skewers or in salads.
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Quick pickling is an instantly gratifying, taste bud awakening way to use summer’s surplus of fresh herbs and produce. Our speedy method is a twist on the age-old craft of canning – because these pickles are meant to be enjoyed within days of being doused with brine, there’s no need for the time-consuming sterilization and sealing that comes with true preserves. Brilliant for topping burgers, served on an appetizer platter or given as a gift in a beautiful jar.
You won’t have to wait long for these simple pickles – a speedy overnight stint in the fridge has them bursting with classic dill flavour, which will intensify the longer they sit (they will keep for up to four days).
Tip: Use non-iodized, or pickling, salt – iodized, or table, salt can turn pickled foods dark and make the brine cloudy.
Quick Pickled Beans with Garlic & Dill:
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This creamy snack or side from the Mediterranean is a long-time favourite. The base ingredients are chickpeas, tahini, garlic, lemon juice and olive oil, but you can play around with variations, such as adding grilled eggplant, cumin, pomegranate seeds, fresh parsley or cilantro. Warm pita bread triangles are the classic side for dipping, but chips and fresh vegetables go well, too.
To sear means to cook briefly over high heat on the stove, in the oven or on the barbecue to create a deep brown crust on the exterior of foods. The term browning is frequently used to mean the same thing.
Blanching results in bright and crisp vegetables that can be used in a variety of dishes. To blanch, first bring a pot of water to a boil, then add in your fresh vegetables and cook for 1-2 minutes. Blanching happens fast, so have a bowl of ice water (known as an ice bath) ready. Transport your veggies from your pot to the ice bath – this shocks your veggies and stops the cooking process. Once cool, remove the veggies.
No holiday dinner is complete without gravy. Follow our how-to video for a classic gravy that’s super simple. We make use of those flavourful pan drippings, and use flour and broth to make it thick yet smooth.
Applesauce is a delicious snack that can be enjoyed anytime of the day, and our video shows you how quick and easy it can be to make.
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