Here are Toronto dietitian Marsha Rosen's colourful crunchy latkes.
Grated Parmesan keeps these burgers moist without overpowering the veal's delicate taste. Burgers make a fine main-course dish, especially when flavored like these with aromatic basil and garlic.
To make a big hit with the younger set, lay out the fixings and let them create their own individual pizzas--for breakfast!
This classic Austrian specialty usually uses veal, but thin cutlets of pork are less costly and equally delicious.
Perfect for a buffet, this vegetarian salad won't wilt, even on a hot day.
Lentils do not require soaking and cook "from scratch" in 30 minutes. This salad has an exceptionally good texture, lively earthy flavor, and there is enough protein provided by the lentils to serve as dinner.
This is a delightful lighter version of a classic Stroganoff, with the Dijon mustard adding a pleasant assertive taste without overpowering the veal.
Therese Taylor uses generous splashes of her Dan T's Inferno hot sauce here.
Fresh ginger and sesame oil merge with everyday turkey and applesauce to create an inexpensive and intriguing pasta dinner.
Oriental flavors dominate in this light noodle salad that makes enough for a crowd.
