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Tips and Tricks

Save your
sauce

Don’t waste that last bit of sauce in the jar! Spoon leftovers (tomato or pesto or coconut milk etc.) into a freezer bag, lay flat and freeze. Then, next time you’re cooking, simply break off a piece.

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Tips and Tricks

Awesome OJ

Add zest and a hint of sweetness to ribs by misting them with orange juice while they grill: A guaranteed crowd-pleaser!

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3 ways with hash browns

The breakfast potato everyone loves. Here are unexpected ways to enjoy them for breakfast, brunch, and beyond.

3 ways to get creative with frozen fruit

Dive into a fresh smoothie bowl, whip up jumbleberry frozen drinks, or simmer up a fruit sauce to accent almost any dessert with style.

10 uses for coffee

You might not realize it, but coffee is a super-versatile ingredient that can give favourite dishes and treats a serious flavour boost.

6 ways with deli meats

From classic ham to sliced turkey, our deli-style sliced meats are big on flavour minus any artificial flavours or colours.

3 surprising ways to use frozen cauliflower

Cauliflower goes incognito! Here are three creative ways to enjoy cauliflower in reimagined classics.

3 ways with Buffalo Cauliflower Bites

Fancy croutons, tasty crostini toppers or added oomph to an iceberg wedge salad: Our Buffalo Style Cauliflower Bites, with their signature sauce, work menu magic.

How to cook dry pasta like a pro

How To

How to cook dry pasta like a pro

From spaghetti to penne, fettuccine to fusilli, cooking pasta is as easy as 1,2,3.

Steps to success

  1. Bring a large, deep pot of water to a boil. At least 4 L/qt. water and 1 tsp (5 mL) salt per L/qt.
  2. At boil, add dry pasta. Lightly stir to prevent noodles from sticking together. Bring water to a rapid simmer. Set a timer.
  3. Begin sampling at 8 minutes, then every 30 seconds, until desired doneness. Drain. Serve hot.