Pumpkin Toffee Roll
This jelly roll-style cake is simple yet delicious — the ultimate showcase for pumpkin.
This jelly roll-style cake is simple yet delicious — the ultimate showcase for pumpkin.
Thinly sliced raw zucchini makes a lovely light appetizer on its own or on a platter alongside olives, roasted red pepper, prosciutto and crusty bread.
Portuguese cuisine celebrates seafood, usually cooked in a simple and direct
manner, emphasizing its freshness and flavour. This soup is a shining example of the country's straightforward, uncomplicated good cooking. Use a dry Portuguese wine, preferably a dry white wine from the Douro Valley, or a Vinho Verde (serve the remainder with the soup).
Here's a quick summer fruit sauce that's great over ice cream, sorbet, pound cake or angel food cake.
Eggs and cream bind the layered ingredients in this elegant coral-and-green mousse. Serve with an array of crackers, croûtes or melba toast, or with a light salad for a starter appetizer.
We've reimagined the iconic everything bagel in this addictive savoury blend of seeds and seasonings. Try it on your morning toast, boiled eggs or salmon.
Strawberries give a new twist to the classic cherries jubilee. The brilliant red syrup is a perfect foil for vanilla ice cream or to serve drizzled over pound or angel food cake.
For the mango purée, blend 4 cups of frozen cubed mango, thawed, (or 2 to 3 peeled and pitted ripe mangoes) in a food processor until smooth. Press the purée through a fine-mesh sieve for a silky, smooth texture.
Use big red plums or red-fleshed pluots for a dramatic presentation. Serve as a sweet as in this recipe or as a savoury condiment alongside roasted ham, pork or duck.