Doctor's Review: Medicine on the Move

July 17, 2019

Recipes

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Recipes

Zucchini bread

by LAURA KEOGH AND CERI MARSH

Prep time: 20 minutes Total time: 1 hour 20 minutes

Argentinean beef empanadas

by MARICEL E. PRESILLA

These panzudas (big-bellied) empanadas are a delight when fresh from the oven, begging to be eaten with tangy ...

Soupy rice and chicken

by MARICEL E. PRESILLA

There were two main versions of arroz con pollo in Cuba in the 1950s. One was a fluffy, ...

Valencia orange and cheese flan

by MARICEL E. PRESILLA

This is a seductive flan with the texture of a creamy cheesecake and the aroma of fresh oranges. ...

Gingered brown rice pudding with plum conserve

by FAITH DURAND

Many people eat brown rice because of its nutritional benefits, but those little pearls also have a pleasantly ...

Lemonade jelly with basil

by FAITH DURAND

Lemon makes a tart, grown-up jelly, infused here with basil for a herbal aroma. (Leave out the basil ...

No-bake triple chocolate brownies

by FAITH DURAND

This is an easy recipe for rich chocolate treats that are halfway between fudge bites and brownies. They ...

Sparkle cookies

by MICHAEL SMITH

This recipe is from renowned Vancouver pastry chef Thomas Haas. The cookies are great in holiday gift baskets. ...

Speedy salmon in a bag

by MICHAEL SMITH

French cooking includes a basic method for steaming fish with vegetables and aromatics inside tightly folded parchment paper. ...

Sweet potato salad

by MICHAEL SMITH

Potato salad is a regular at any picnic, but it’s always fun to invite new flavours along. Brighten ...

Chicken rice porridge

by CHARLES PHAN WITH JESSICA BATTILANA

This is the breakfast of champions, Vietnamese style! Cháo, called congee in English, jook in Cantonese, zhou in ...

Lemongrass pork

by CHARLES PHAN WITH JESSICA BATTILANA

This cheater’s version of porchetta makes a great filling for bánh mì, a baguette sandwich filled and topped ...

Shaking beef

by CHARLES PHAN WITH JESSICA BATTILANA

This dish has been on the menu at the Slanted Door since 1995. I had eaten shaking beef ...

Braised chicken with artichokes and olives

by REBECCA KATZ WITH MAT EDELSON

In Italy they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes also ...

Velvety mediterranean gazpacho with avocado cream

by REBECCA KATZ WITH MAT EDELSON

This Mediterranean gazpacho is an orgy of vegetables: cucumbers, red bell peppers, cherry tomatoes, red onions, fennel, garlic, ...

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