This fruity dessert takes only minutes to prepare, making it a lovely finish to a weeknight meal. Cornmeal adds a bit of crunch to the classic biscuit topping.
Grilling broccoli may seem unorthodox, but it makes for a crispy texture that's simply addictive. The savoury basil and spicy sriracha balance out the sweetness of the strawberries.
One bite into these cookies and you'll be hooked—while simple on the outside, the insides are stuffed with a heavenly cheesecake filling.
Re-create this rich, velvety, Indian restaurant favourite at home. Serve with pappadams. These crisp savoury crackers are available in supermarkets and South Asian grocery stores.
This wholesome soup will warm you up on chilly evenings, and it's especially satisfying when served with the herbed oil topping. Use the leftover oil in a salad dressing or drizzle it over pasta, a roast or steamed vegetables.
By Eva Fong, Burnaby, B.C.
Cook of the Year 2009 Winner, Fish & Seafood category & Grand-Prize winner
The inspiration for this dish comes from Eva's husband, who loves fish and seafood. Before the couple had children, Saturdays were known as Seafood Saturday in the Fong house. The Asian spin on this dish displays the diversity we have in Canada: fish and cucumbers from British Columbia, sweet potatoes from Ontario. Eva serves this dish with Sweet Potato Fries.
This stunning layer cake will make an extraordinary ending to any Thanksgiving meal. Your guests will love the unique combination of spiced pumpkin cake and rich, buttery chocolate icing.
Draining pumpkin purée maximizes its flavour, eliminates excess water and makes a thick, luxurious filling.
This twist on an Italian classic combines lightly spiced layers of creamy mascarpone cheese and citrus-flavoured ladyfinger cookies in an everyday baking dish. Top with praline dust just before serving so that it keeps its crunch.
