The natural sweetness of the carrots is enhanced by the rich caramel flavor from the brown sugar glaze, creating a delightful balance of flavors. As the glaze coats the carrots, it caramelizes in the ...

They keep for a long time in the fridge, filling, and inexpensive. For a quick weeknight side dish, this recipe works great.

Preheat the oven to 350°. On a work surface ... Season the outside of the roast with salt and pepper, then rub with the brown sugar. In a large roasting pan, combine the sliced onions with ...

Once cool, garnish with fresh green onion and Bonito flakes, and, if you want a bit more heat, add 1 tbsp (15 mL) of spicy ...

Our best fall recipes include seasonal cocktails, savory squash recipes and fall desserts like pumpkin bars and apple coffee ...

Drain the water from the saucepan, add fresh cold water, the onions, carrots ... oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze.

Eaten hot out of the oven with mashed potatoes, cold over the sink in the middle of the night, or griddled and sandwiched the ...

According to the Jewish calendar, the holy day of Rosh Hashanah, marking the start of the New Year, begins at sundown on ...

In a large casserole heat 2 tablespoons of oil over medium-high heat. Working in batches, brown the chicken, about 3 to 4 ...

Preheat the oven to 150C/130C ... the top is golden and tinged brown. Brush with extra glaze to give a shining finish. To make the sauce, mix the two mustards and sugar together in a bowl.

Poke holes with skewer on top of cake and spoon glaze over top of cooled cake. Slice pineapple into rings and grill until grill marks are visible. Cut into large chunks and garnish center of cake.