Here in Canada, horse is the great divide between Anglophone and Francophone—more than politics, more than Celine Dion. Horse equals Napoleon versus Nelson, or Wolfe versus Montcalm on the Plains of Abraham. The French do two things that Anglophones find disgusting: eat frogs and eat horse. To Anglophones, horses are royalty. And it’s understandable, as they’re truly majestic. They’re also really tasty. We don’t know anyone who raises horses for meat, yet the meat exists. So, if you don’t want to eat horse that has been on growth hormones and clenbuterol, buy it from a trusted butcher. It has a high iron content and makes a delicious tenderloin or tartare.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.