In a Hurry? Stir-Fry!

By Zoe McLaughlin

Investing in a wok is a great way to make delicious meals fast. You don't need special training to use a wok and create scrumptious Asian cuisine. And you don’t need a range with a gas burner either; just make sure to buy a flat-bottomed wok.

Woks aren't limited to Asian cuisine. In fact, if I’m in a hurry to leave the house in the morning, I often make scrambled eggs and veggies in a wok. It’s ready in minutes and cleanup is easy.

Today’s recipe is a stir-fry that takes minutes to make and is unique because it uses celery leaves. Often celery leaves are thrown away but they actually have a much stronger flavor than the celery stalk. The beef pairs very well with the cumin seeds and the addition of the celery leaves at the end give this dish a burst of flavor.

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Judging the 2011 National Beef-Cook-Off

By Sandy Hu

If you’re a beef lover like me, tucking into 20 great beef dishes over two days, prepared by an excellent chef, may seem like a sublime, died-and-gone-to-heaven experience. And, okay, I’ll admit I enjoyed it.

But being a judge of a recipe contest is also serious business and carries considerable responsibility – especially when $25,000 is at stake for the National Beef Cook-Off’s grand prize winner.

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Oven-Roasted Filet Mignon

By Andrew Hunter

Have you noticed that restaurant chefs just seem to know when a steak is done the way you’ve asked for it? It’s not just a question of experience. We test the doneness of meat by feel and touch. With a little practice, you can do this, too. Here’s the simple touch test we use.

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‘Tis the Season for a Simple Pot Roast

By Lori Powell

With the first snowfall of the season just a couple of weeks before Christmas, what could be cozier than a roaring fire and a pot roast in the oven while decorating the Christmas tree?

Pot roast is one of the easiest of dishes to make as long as you allow time, 2 to 3 hours’ worth, and resist the temptation of trying to quicken the cooking since it smells so darned good!!

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Tricky Nicky

By Andrew Hunter

Sometimes Marilyn and I sit at the dinner table and watch in amazement as our two boys eat. Or rather while Benny eats and Nicky twists, turns and falls off his chair; pulls a Lego airplane from his pocket to crash into his otherwise untouched green beans; and pokes his brother in the ribs before proclaiming he’s "all full". Without skipping a beat, Benny reaches over and steals Nicky’s potatoes. How can two children come from the same place and be so different?

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