Hazelnuts add crunch to the soft, rich filling in this vegetarian entree – guaranteed to please cheese lovers, too.
Tomatoes in glorious abundance, loaded down on our garden vines and mounded up in big baskets at the store and roadside stands — now is the time to update an old-fashioned skill of canning this precious harvest. Nothing can beat the convenience of tomatoes processed in jars: just season for a side dish, simmer into a sauce, or toss into a soup or stew. Here's how to process a cannerful of tomatoes you'll more than appreciate in February.
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.
Brighten up your holiday season with these colourful Christmas light cookies, complete with royal icing and candy-coated chocolate candies. If you prefer the classic sugar cookie, check out our Christmas Light Sugar Cookies.
From street vendors in India to chic cocktail hors d'oeuvres here, potato-filled pastries are fantastic. Whether fried or baked, they're best freshly made, but for convenience sake, you can freeze them.
I love Vietnamese food and have fond memories of bonding with my mother over hot bowls of pho and crisp fresh rolls. Banh mi, my favourite dish, is stuffed with aromatic grilled meat, savoury condiments and crunchy pickles. The crowning touch of this sandwich is the beautifully crisp Vietnamese roll, which you can buy in many Asian supermarkets. If you can't find one, substitute a crusty sub roll. – Irene Fong, Food specialist
Get two meals (one for now and one to freeze) from an economical whole chicken. If you don't feel like going all the way and making pies, the filling is a great stew when served over rice. Use any shape of aluminum pan as long as the volume (4 cups/1 L) is the same.
My advice at Bacchus: save room for desserts. They are decadent — and shareable. Here, tangy lemon ice cream fills a crisp tuile playfully shaped like Italian pasta.
Pistachio-studded ice cream, a sorbet core and a dense dark chocolate cake base all smothered with meringue make a show-stopper dessert. And it goes from freezer to oven to table for a truly no-fuss finale.
