This show-stopping creation is guaranteed to impress your guests this holiday season.
Candied maple walnuts sprinkled among the cake layers add a pleasing crunch to this towering treat.
Apple pie is a fall favourite. Here, we've made the iconic comfort food even better with a combo of sweet and tart apples, plus our technique for a perfectly domed crust every time.
From applesauce to caviar, 11 tempting toppings take latkes from simple to sensational.
Take a break from traditional holiday desserts with these tart citrus cookies. For best results, use freshly squeezed lemon and lime juice in the icing.
Buttery shortbread gets a warm hug from spiced gingerbread dough in this mash-up of two favourite holiday cookies. A nutty brown butter glaze brings the two flavours together.
This intensely rich dark chocolate cake is for grown-ups only (but you can find the recipe for our kid-friendly version, Spiced Chocolate Bundt Cake, below). We used Cabernet Sauvignon for its balance of deep fruity and black pepper flavours, but you can use whatever type of red you have on hand. A sprinkling of our Candied Sage gives the cake an extra-special finish.
Partridge and pheasant both have delicate chickenlike meat with a distinct boost of flavour. This celebratory pie will be a hit.
Sourdough can claim to be the original bread as it's made with spongy starter, the leavener used in making bread before cake and granular yeasts were commercially available. Although it's not a last-minute project — the starter and the bread need time to develop the distinctive tangy taste — this crusty, chewy loaf is actually easy to make and well worth the time. And if you feed the starter regularly, you can enjoy making this bread for years to come.
