roast

Instructions Aromatic thyme, onion and garlic spread under the chicken skin permeates both the mild white and richer dark meat as...

Instructions Less can be more when it comes to roasting chicken. Its down-home flavour tastes great without a lot of fancy rubs or...

Born in Quebec, Lakshmi Sundaram grew up with her father’s Indian culture and her mother’s British culture. She now teaches cooking classes in the Ottawa area. “This is one of my favourite recipes,” she says. “When my sons were younger, I would pack leftovers for their lunch. Now, when they come to visit, this is the recipe they request.”

Small green “Puy” or “French” lentils look and taste lovely as a base for roasted vegetables, and they’re packed with protein and fibre as well. Look for them in bulk food shops.

Instructions This year, light up the Hanukkah table with star dishes from Bubbe's Kitchen (Raincoast), written by the National...