Crave by Random House

  The surprise in this grilled vegetable salad is the grilled avocados.They are a great addition to the time-proven combination of tomatoes, zucchini, and asparagus. Warmed, the avocados become even more unctuous, and they help create a creamy dressing when tossed with the other ingredients. serves 4 Prep Time: 10 minutes Cooking Time: 20 minutes [...]

  The following is an excerpt from Ted Reader’s Beerlicious cookbook. Your chicken paprikash will never be the same! I met Mike Zaborsky at the 2004 Grey Cup in Ottawa, as I was coming out of a bar around 2 a.m. for a smoke and some cold November air. Anyway, this guy drops to his [...]

Last week we asked you to vote in our River Cottage Veg Cookoff post for the two recipes you wanted to have featured on Crave by Random House. The two recipes you voted on seeing were Kale and Onion Pizza and this one, a Baby Beet Tarte Tatin. Check out the delicious recipe below for [...]

  Last week we asked you to vote in our River Cottage Veg  Cookoff post for the two recipes you wanted to have featured on Crave by Random House. The two recipes you voted on seeing were Kale and Onion Pizza and Baby Beet Tarte Tatin. Check out the blog on May 26th for the [...]

To many Americans, barbecue sauce is red, sweet, and smoky—end of story. But there’s a whole barbecue culture out there that knows that is just the tip of the barbecue iceberg. Sauces vary by region, and the one for this succulent sandwich is from the eastern reaches of North Carolina. It’s a vinegar-based sauce, nicely [...]

  Miami-cut short ribs are a thin cut of beef rib. For best results they should be approximately 1⁄4 inch (6 mm) thick. Ask your butcher for these. Short Ribs 1⁄3 cup (80 mL) low-sodium soy sauce 1⁄3 cup (80 mL) mirin (sweet cooking rice wine) 1⁄3 cup (80 mL) rice wine vinegar 3 Tbsp [...]

This take on eggplant Parmesan proves that (a) you don’t need a lot of oil to cook eggplant, and (b) you don’t need gobs of cheese to make it delicious. Try using zucchini or portobello mushrooms as variations, or serve the vegetables and tomato sauce over polenta for a more substantial meal. If you can’t [...]

This is delicate, summery, and delicious. You may like to add a shower of fresh herbs at the end. Have the butter  and cream at room temperature. Serves 4 1½ pounds medium raw shrimp 5 cups Quick Vegetable Broth (see below) 7 tablespoons butter ¾ cup chopped scallions with some green 1½ cups arborio or [...]

Feeding your family on a budget is a priority for a lot of us. This pasta bake recipe comes from the “Thrifty Thursdays” section of Curtis Stone’s What’s for Dinner? cookbook, and will help you get more for less! We didn’t call it mac and cheese, but when I was a kid my mum would [...]

  One of my biggest hurdles is weeknight dinners, and I know, moms and dads, that this is a challenge for you too. That’s why I love the “Time-Saving Tuesdays” section in Curtis Stone’s What’s For Dinner? cookbook. These shrimp rolls will be a hit at the dinner table (and in the lunchbox!). The first [...]