Tips and Tricks
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.
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
From spaghetti to penne, fettuccine to fusilli, cooking pasta is as easy as 1,2,3.
Steps to success
- 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.
- At boil, add dry pasta. Lightly stir to prevent noodles from sticking together. Bring water to a rapid simmer. Set a timer.
- Begin sampling at 8 minutes, then every 30 seconds, until desired doneness. Drain. Serve hot.