You Won’t Believe The Secret Ingredient For These Succulent Short Ribs

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One thing I love about this cold weather is the opportunity prepare slow-cooked meals, preferably slow braised short ribs. But my number one complaint when it comes to short ribs is that they don’t come out with a perfect gravy after a long braise. The braising liquid remains just that – liquid. I want gravy!

I have found the secret ingredient that will turn your embarrassing watery ribs into tender braised ribs in a deep, succulent gravy, and you are not going to believe what it is.

Also, these ribs can be made in one afternoon and you are going to lose your mind when you see how simple this new technique is!

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Top Tips For Staying Warm This Weekend

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It is shockingly cold in Toronto right now. If you have a fireplace you are probably keeping it stoked – nothing warms a body like a beautiful crackling fire. Barring that there are cozy woolens, hot soup and everybody’s favourite – the fireplace channel.

Here are a few tips to help you stay as warm as possible until this ridiculous weather evens out. Continue »



The Best Soup Recipe Of All Time

 

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Toronto set a record yesterday. Thursday was the coldest December 28th ever recorded in the city, a bone-chilling -22 degrees. The previous record was set back in 1960, when John Diefenbaker was Prime Minister and Toronto and Montreal met in the Stanley Cup final.

You need some hot soup. Stat!

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Who Needs Chestnuts? We Got Marshmallows!

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Roasting chestnuts (I mean marshmallows) on an open fire…

 

If you’ve got a fireplace this is the time of year that you most want it to be filling the house with its soft scent of woodsmoke. While a fire is lovely all winter, it takes on special cozy significance at Christmas time.  Continue »



Fish and Cheese Are an Awesome Couple.

 

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When it comes to cooking, there are a few old-fashioned rules that most home cooks consider sacrosanct, and even though they don’t necessarily make sense, many observe them religiously. One old-school rule, now pretty much flouted by everyone, is the practice of serving red wine only with meat and white wine with fish. Another so-called fish-rule many of us grew up with was, “fish and cheese don’t go together.” Continue »