"This recipe is inspired by a chocolate cake my grandmother used to make for special occasions. It's decadent, incredibly chocolaty and extremely easy to make. For a potluck, I like to dress it up with a milk chocolate glaze and a quick berry coulis, but it's also pretty perfect with a simple dusting of icing sugar." — Jennifer Bartoli, Food specialist
Resist the urge to steal a sip or two of the Champagne—between the batter and the icing, you'll need an entire bottle for this recipe. If you prefer, serve Meringue Kisses on the side of each slice instead of arranging them on top of the cake.
Chef Gail McCully of Port Alberni, B.C., created this dish, which was the winner of the 2009 Master Garlic Chef cook-off. Port Alberni, the salmon capital of the world, has since adopted this delicious prosciutto-wrapped salmon as the official recipe of the Alberni Valley. Opt for wild-caught salmon if possible for our adaptation of the recipe.
Chewy nut meringue and bittersweet and milk chocolate mousse combine in this stunning dessert.
This delightfully rustic and whimsical creation makes a sweet wintry scene. Build it on a foil-lined inverted jelly roll pan or a large cake board and decorate to your heart's content. Download the cutting diagram and pattern pieces, then follow these instructions to assemble the fireplace.
You can turn this colourful and delicious lasagna into a vegetarian main course by omitting the pancetta.
We've added a little Christmas-light flair to this classic holiday treat that fully celebrates the spirit of the festive season. If you prefer gingerbread, check out our Christmas Light Gingerbread Cookies.
Food culture in Manitoba has been influenced largely by the influx of eastern European settlers to the province. Foods such as borscht, cabbage rolls, garlic sausage and, of course, perogies appear across Manitoba. These perogies are time-consuming but entirely worth the effort. Serve them with a hefty dollop of sour cream (and some fried garlic sausage if you can find it).
Our classic recipe for hearty cabbage rolls is a labour of love that won’t disappoint. Use two smaller cabbages rather than one large head, as the leaves will be more consistent in size. The best leaves for rolling are in the middle of the head, so save the outer ones for coleslaw or soup. Serve with a dollop of sour cream and a little fresh dill.
