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A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.
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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.
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This Broccoli Salad is made with blanched fresh broccoli tossed with toasted almonds, bacon and peas, topped with a homemade honey vinegar dressing. It's a go-to potluck salad for summer cookouts and picnics!
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This is the kind of recipe where you can swing by the grocery store on your way home from work, pick up a few bits, and have a great meal on the table within 10 minutes of arriving in your kitchen.
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Quinoa fried rice is made just like traditional fried rice with eggs, veggies, and a soy sauce-based sauce but uses cooked quinoa instead of rice.
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Proof there's nothing cauliflower can't do.
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Dried split peas and smoked sausages are combined in this slow cooker soup with carrots, potatoes, oregano and garlic powder. Allow 5 hours cooking time.
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Get Octopus Salad Recipe from Food Network
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An eggs Benedict recipe that makes the classic breakfast and brunch dish of hollandaise sauce, English muffin, and Canadian bacon into a sandwich.
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Cake mix bar cookies are quick and easy treats that are bound to please a crowd, filled with peanuts and toffee candy, topped with coconut.
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This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!