Here in Canada, horse is the great divide between Anglophone and Francophone—more than politics, more than Celine Dion. Horse equals Napoleon versus Nelson, or Wolfe versus Montcalm on the Plains of Abraham. The French do two things that Anglophones find disgusting: eat frogs and eat horse. To Anglophones, horses are royalty. And it’s understandable, as they’re truly majestic. They’re also really tasty. We don’t know anyone who raises horses for meat, yet the meat exists. So, if you don’t want to eat horse that has been on growth hormones and clenbuterol, buy it from a trusted butcher. It has a high iron content and makes a delicious tenderloin or tartare.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.