main-dishes

Instructions A rack of pork looks impressive but isn't costly. We've dressed ours up for the holidays with a red wine spiked...

Instructions It's worth keeping a jar of hoisin sauce on hand. It makes an instant glaze for pork and chicken.

Instructions A simple, Spanish version of classic coq au vin.

Instructions We've channelled the flavour of our favourite Buffalo wings, minus the bones. Another bonus? No deep-frying required.

Instructions We've rolled the traditional fish and pasta courses into one: a decadent, shrimp-laden lasagna. MAKE AHEAD Prepare...