Serve with scrambled eggs, and roast some cherry tomatoes by sprinkling them with a little extra-virgin olive oil, salt and pepper and cooking in 425°F (220°C) oven until softened, about 30 minutes.
Midweek is the time to call on quick-cooking ingredients, such as eggs and fresh or frozen broccoli. No refrigerator should ever be without them.
Grated apple lends these easy-to-make retro biscuits their tender texture. Choose a baking apple commonly used in pie for the fluffiest, moistest biscuits. Serve them warm alongside soup, stew, chili or a roast dinner.
Unlike any other breadstick, these crispy delights shift into the addictive category with the hint of hot pepper flakes.
If you can't find applewood-smoked Cheddar cheese, old Cheddar is just as good. Serve with toppings to dress up the burgers.
These souffles can be made ahead and repuffed just before serving, which really removes the stress of feeding a crowd.
This focaccia dough is moist and a bit difficult to handle at first. It needs a long kneading (easiest in a stand mixer) and a rise overnight in the refrigerator to come together in texture and flavour. To prevent the dough from taking on any fridge odours, place the covered bowl in a plastic bag. Whole spelt flour gives a wonderful and subtle nutty boost to the flavour of the white flour; you could replace it with whole wheat flour, if you prefer. To prepare the chipotle peppers, soak them in boiling water until softened, about 15 minutes. Remove stems; split and seed.
Dive (or should we say dip?) into this rich and creamy fondue that’s perfect for savouring on a cold winter’s night.
Guests will be surprised to find that these appetizers, studded with nuts and bejewelled with pepper jelly, are not to be saved for dessert. This is one cookie recipe that can be made only in a food processor and should certainly be paired with cocktails.
