Apple Crumble (The Best)
To create this crisp apple crumble published in the Back to School 2018 issue of our former English-language magazine, we combined all the winning elements of our crumbles past to get the best result, and we guarantee this one is a surefire hit! Mixing different varieties of tangy and sweet apples, the balance is pitch perfect.
Crisps and crumbles
Stir-Fried Noodles with Vegetables
Appearing in the Thai Fresh feature of our Winter 2019 issue, these stir-fried noodles quickly made their way into your homes, and your hearts. With all the aromatic elements of Thai cuisine, these noodles get their punchy flavour from cilantro, oyster sauce and chili flakes, while the creamy mixture of scrambled eggs complements the rapini’s bitter bite.
Lemon Chiffon Cake
Launched in Quebec grocery stores last spring for a limited-edition run, this cake was equally popular when made at home. The four light and airy layers of chiffon are topped with a decadent lemon cream mixed with white chocolate whipped cream. It’s pretty yellow colour is amped up by crushed Graham crackers, while crisp little meringue garnishes make it fresh and fancy.
Crispy Tofu Fingers with Honey-Mustard Sauce
This recipe from the Flavours of the Week menu of our Winter 2019 issue was particularly popular. Chances are it’s because kids LOVE it, thanks to the Rice Krispies crust, which makes the tofu fingers super crunchy, plus the accompanying honey mustard dipping sauce, with two secret ingredients: mayonnaise and ketchup!
Tofu, Soy and Co.
Quinoa with Grilled Vegetables and Tofu
This salad from our final English-language magazine, the Green issue, confirms that tofu is definitely in. A balanced vegan meal, this dish has protein from both the tofu and the quinoa, mixed with a fresh combination of grilled vegetables and artichoke hearts. It makes for an ideal lunch or a light dinner.
Barley and Quinoa
Kung Pao Chicken
This Sichuan-inspired chicken recipe is one of the Flavours of the Week dishes from our latest French-language Holiday issue. Made with chicken, peanuts and chilies, its addictive sweet and spicy kick is sure to warm those taste buds!
Cream of Carrot and Red Lentil Soup
The ultimate example of comfort in a bowl, this soup from our French-language Winter issue is easy to prepare and has very few ingredients. Red lentils give it a rich texture, while the sweetness of the carrots add a lovely depth of flavour. We serve it with our super gouda grilled cheese sandwiches for a crowd-pleasing weekend lunch.
Soups and broths
Grilled Tomahawk Steak
Our Grill Big or go Home feature from last summer is still a hit! We said “Yes!” to massive pieces of meat by daring to grill more daunting cuts like tomahawk steak, a thick, bone-in beef rib. A great dish to impress (and share), you simply cut the steak into strips and serve it on a cutting board so everyone can dig in.
Creamy Gemelli Pasta with Chicken
Why did so many of you love this pasta dish from our French-language Winter issue? Because you only need one pan to make it! The pasta, corn and peas are boiled first and strained, then the sauce is prepared in the same pan before mixing everything together. It’s an ideal meal for a quick, easy dinner, with very little clean up!
Slow Cooker Vegetable Soup with Cheese Curds
For our country cottage getaway feature from our last winter issue, four RICARDO colleagues headed up north for some clean air, soul-warming dishes and a couple token snowball fights. After an afternoon of working up an appetite outside, they came in to this steaming soup waiting for them in the slow cooker. Add the cheese curds at the last minute so they’re just starting to melt… delicious!