The richness of the bacon and egg yolks cuts the bitterness of dandelion greens in this French bistro spring classic.
Island chef Gordon Bailey wowed crowds with this impressive appetizer at the 2011 Prince Edward Island International Shellfish Festival. It is a showstopper in terms of looks, but it's really a snap to make. The aioli features raw egg yolks, so use organic eggs, if possible, or substitute 1 cup light mayonnaise for the egg yolks and oil, adding the other aioli ingredients according to the recipe.
The basis of great eggs Benedict is a perfect hollandaise sauce. When making it, keep the water at a bare simmer so that the egg yolks don't scramble.
This elegant turkey is served with a creamy French-style aioli. If you'd rather not use uncooked egg yolks in the sauce, see our recipe for Herbed Mayonnaise. Save any leftover aioli to spread on turkey sandwiches.
Coating thinly sliced steak with egg yolk and cornstarch is a classic technique, called velveting, that helps protect the beef from the heat of your wok, keeping it tender. Serve over quick-cooking brown rice to soak up the sauce.
Red lentils are a budget-friendly source of fibre and protein, and they cook from dried in no time. Serve with hot sauce for drizzling over top and warm naan for dipping into the soft egg yolk. Cost: $3 per serving
A fresh twist on this beloved classic makes it the perfect dinner for a chilly night.
Canadians have fallen in love with yogurt — and, more recently, frozen yogurt. In the summertime, nothing's more delectable with fresh berries or cherry sauce than this refreshing vanilla-scented frozen yogurt.
