Dec 15, 2006 1:00 AM Have you ever noticed how the roast beef sliced at a deli is rare to medium-rare almost to the very edge of the meat? That is the result of low-temperature, slow cooking, and it is the standard method for commercial cooking. When you cook meat at a high temperature, 400°F (205°C) and above, the outside dries out and overcooks by the time the center is medium rare. And at that point, the medium-rare area is only about an inch-and-a-half in diameter.

Nov 28, 2006 1:00 AM A good hearty dish for this stormy day today.

Slowly simmering, this classic dish fills the house with the aroma of anticipation

Nov 27, 2006 1:00 AM

Nov 07, 2006 1:00 AM

Nov 06, 2006 1:00 AM Grilling brings enhances the flavor of these tender cubes of beef.

Oct 25, 2006 1:00 AM All of us have singled out certain foods as 'comfort' foods. Whether it's mashed potatoes or macaroni and cheese, bacon and pancakes, a bowl of soup or chili, a grilled cheese sandwich or meat loaf — we all have favourite dishes we turn to for a bit of solace and reassurance. That's why we call them comfort foods, and that's why they will always be with us. That — and because they taste great.

Oct 20, 2006 1:00 AM Grilled pork seasoned with Chinese Chilli, Garlic and Ginger Seasoning.

Oct 16, 2006 1:00 AM This 'hunter's-style' chicken is designed for a woodsman with time on his hands ... and some good ingredients.

Oct 01, 2006 1:08 AM Piadine are actually unleavened breads cooked on a stove-top, but I've translated that idea into these addictive sandwiches that can be assembled from any manner of ingredients. They're a delicious way to get your proper quotient of leafy greens.

Sep 30, 2006 1:00 AM

Sep 27, 2006 1:00 AM A favourite with everyone ...

Sep 25, 2006 1:00 AM Why choose chicken? It’s economical; it’s lower in calories than competing meats. It’s versatile for cooks: sauté it, microwave it, broil it, bake it, or grill it. Two three-ounce chicken breast portions equal the amount of protein recommended for an average adult for the whole day. As a protein source, choosing chicken is a no-brainer!

Sep 19, 2006 1:00 AM An old standby that is a nice change and tasty.

Sep 05, 2006 1:00 AM

Aug 30, 2006 1:00 AM Chicken is a Zero Carb Choice. No carbohydrates. None. Zip. Zilch. It’s not a marketing ploy or part of a diet craze: it’s a fact. Chicken, by itself, like other proteins of animal origin, is a carbohydrate-free food.