This impressive double chocolate dessert is easier to make than it looks.
Nothing says spring more than the aroma of freshly squeezed lemons. And there's no better way to showcase this vibrant fruit than in a French-style tart with a tangy filling and tender buttery crust. For this elegant tart, the filling is baked in the crust for a short time — just enough to set it.
There is no flavour combination quite like that of earthy mushrooms, tangy cheese and sweet leeks. This savoury tart is a natural make-ahead option for an effortless brunch, but it's so versatile that you can also serve it for lunch or dinner with a nice crisp white wine and mixed tender greens.
"Rich butterscotch pudding fills these sweet shortbread cups, which are easy to serve at a sit-down dinner or a cocktail party–style gathering. A hint of Scotch whisky and shards of nutty, buttery toffee make them the most elegant hand-held sweets you'll ever serve." — Amanda Barnier, Food specialist
Pies aren't usually among the gluten-free goodies in grocery stores. This all-purpose crust solves that problem. The pastry is delicate, so roll it out between sheets of parchment paper to keep it from crumbling. That will also make transferring it to the pie plate a cinch. Dust the paper lightly with tapioca flour between rolls if you find the pastry is sticking to it.
This pie is a taste of heaven for lemon lovers. Our take on the indulgent diner classic—with its fluffy meringue topping and tender, ultra-flaky crust—will be your go-to dessert for years to come.
A hidden layer of decadent chocolate and a thyme-infused crust add surprising bursts of flavour to this twist on classic lemon meringue pie.
When I was young, my dad usually kept his cooking to a minimum. However, when I began my culinary career as an adult, his passion for cooking started to flourish. Our long-distance phone calls now turn into conversations about what we prepared for dinner that week or a new hors d'oeuvre he's excited to make for the next family gathering. Holiday dinners have gone from turkey and stuffing to eight-course seafood feasts with my father at the helm.
Dad has more of a meat tooth than a sweet tooth, but this sour cherry pie remains one of his all-time favourites. I now make it every year for his birthday. The small cherry tree in his backyard yields enough for only one pie and perhaps a few small tarts, making this pie a rare treat. – Amanda Barnier
This dish was inspired by left over parts of pasta when we were making ravioli. The mushroom was a filling for ravioli and the roasted asparagus was left-overs from the night before.
