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    139 Recipes

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    A rich polenta for a special occasion.

    Recipe #454335

    Serve these tasty little cakes with you favourite salsa. Makes four large patties to serve as a main course. Make smaller patties to serve as an appetizer course.

    Recipe #454324

    This Spanish appetizer course is adapted from the September 2010 Issue of Bon Appetite. Cut the melon slices into pieces, but leave it attached to the rind. This gives the dish a rustic presentation and makes it easier to eat. For an authentic Spanish taste. look for Spanish olive oil and Seranno ham.

    Recipe #454259

    This recipe is from the Edith Adams column in the Vancouver Sun newspaper. These beans can be partially cooked up to 8 hours before dinner is ready to serve. For the best results, use good quality parmesan cheese. Slice thin sheets of cheese from the block with a cheese knife, then cut the sheets into thin strips.

    Recipe #449604

    This recipe is from the Edith Adams column in the Vancouver Sun. This is fabulous on fresh tomatoes from your garden. The dressing must be made at least one hour in advance of serving in order to allow the flavours to develop.

    Recipe #449601

    This recipe is from the Edith Adams column in the Vancouver Sun. Hot or cold, fried chicken goes will with a zippy potato salad.

    Recipe #449599

    This is a refreshing side dish. If you have refrigerated this in advance, bring it to room temperature before serving.

    Recipe #449564

    This recipe is from the Summer 2010 edition of Food and Drink Magazine. Serve this with grilled sweet potatoes and a black bean salad. The LCBO suggests serving this with a Riesling or a sparkling cider.

    Recipe #449561

    There are several recipes for lemon pasta already here at, but this one is a little different. The "secret ingredient" in this version is the addition of brandy to the sauce.

    Recipe #449527

    A quick, simple, colourful and delicious pasta. Save this recipe until you have beautiful ripe tomatoes and fresh basil from your garden. Use the best quality extra virgin olive oil that you can. (Sicilian olive oil is my favourite.) Serve this with crusty French bread, and a green salad with avocados. You need to let the sauce stand for at least 2 1/2 hours prior to serving in order to let the flavours develop. (Standing time is noted as cooking time)

    Recipe #449520

    This is a savory rice and beef casserole courtesy of the Edith Adams column in the Vancouver Sun circa 1960 . " This casserole combines the dark and handome olives with rice, ground beef, green pepper, onion and tomato paste for a colourful and very flavourful main dish." Serve this casserole with a green salad.

    Recipe #443940

    This is an excellent brunch hors d'oeuvre for elegant morning entertaining. Serve with Cilantro Cream Sauce such as recipe#31384 or a Fruit Salsa such as recipe#221717 .

    Recipe #429428

    A platter of baby artichokes flavoured with lime juice and cilantro adds some drama to a spring time buffet table. Find the smallest fresh baby artichokes you can find for best results. Do not use canned artichokes for this. Stick to fresh.

    Recipe #420071

    This recipe features the marvelous cuisine of Goa. Clams are steamed with sauted onion, spices and coconut milk. They are then tossed with grated coconut and a squirt of lime. They are generally accompanied by a pao, a soft warm roll for sopping up the juices. You could easily substitute mussels for the clams. Serves 4 as a first course or 2 as a main. This recipe is from the March 1999 issue of Gourmet Magazine.

    Recipe #419769

    This is a wonderful easy to assemble salad which looks stunning on a buffet table. The pears can be roasted 1 day ahead of time if stored in an air tight container in the refrigerator. If desired, replace part of the olive oil in the dressing with walnut oil. Do not substitute red wine for the port. You need the robust port flavour here.

    Recipe #419768

    Serrano ham and smoked paprika tossed with arugula and a light vinagrette turn melons into a full meal when the weather is too hot to warrant anything heavy. The melons are sweet and the tangy serrano adds its salt to the arugula's pepper. It is important that the serrano ham not be sliced as thin as proscuitto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in the salad. If the ham is sliced too thin, the ham will all clump together. This recipe is from the August 2001 issue of Gourmet Magazine. This serves 4 people as a main course, 6 as an appetizer course.

    Recipe #419767

    There are plenty of Stuffed Potato recipes here at Zaar, but here is one that is a bit different. This vegetarian main combines pureed navy beans with potato and garlic to create a smooth filling. Toasted pine nuts, golden raisins and vibrant rapini add an unusual twist. An excellent lunch or light supper choice. Serve with a fresh green salad and a glass of sparkling wine at your next luncheon.

    Recipe #419689

    This sweet and spicy grown up popcorn recipe is from the Winter 2010 issue of the LCBO's Food and Drink Magazine. If you are making it ahead of time you can reheat it in s 200F oven on a rimmed baking sheet for about 5 minutes. Completely cooled the popcorn can be stored in an airtight container for 2 days.

    Recipe #419575

    Insalata dii rinforzo is a Neopolitan Christmas Salad that is served at the holiday celebration and in the days that follow when it is "reinforced" by the addition of more of the same ingredients or in some cases by the addition of leftover cooked vegetables. It tastes best if allowed to marinate for three days but it will lose some of its vibrant colour from the acid in the vinegar. This recipe is from the December 1993 issue of Gourmet Magazine.

    Recipe #419418

    This savory pie recipe is from the February 2003 issue of Gourmet magazine.

    Recipe #419099

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