Stuffed Roast Turkey with Honey & Beet Glaze
This Thanksgiving, enjoy a succulent roast turkey that's stuffed and glazed to perfection.
This Thanksgiving, enjoy a succulent roast turkey that's stuffed and glazed to perfection.
Speckled with chocolate eggs and whimsical dots
of Magic Frosting, our best and prettiest carrot cake sweetens up Easter in the most delightful way.
Thinly sliced cappocola (spicy cured pork) from the deli counter adds colourful curls to the top of this spinach-and-red-pepper quiche. In a pinch, you can use chopped prosciutto instead.
Wow your guests with this winner of a pumpkin pie made all the more special by its decorative border. Use three-quarters of the pastry to make the checkerboard border and use the rest to make jam-filled tarts with the kids. Or use the extra pastry to make the braided or leaf border variation. Top slices with the maple-spiked whipped cream topping.
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.
We prefer steaming over boiling because it prevents fresh crab from becoming waterlogged—and adding ingredients such as herbs, garlic and citrus during cooking enhances the crustacean's natural sweetness.
We love the versatility of this cake: Make it a trendy naked cake and have extra icing for creating cake pops (see tip below), or go to town and generously cover each layer with fudgy maple icing.
Harissa, a paste made from crushed chilies, gives these North African-inspired lamb sausages their signature kick. Find boneless lamb shoulder and sausage casings at your butcher, and make sure the meat is chilled before you work with it. For easy prep, enlist a helper for filling the casings.
This turkey is full of flavour thanks to the brine and smoke. Cooking on the barbecue not only allows you to smoke the bird but also keeps your oven free for other dishes. For best results, do not use a bird larger than 13 lb (6 kg) on the barbecue. You'll need about 2-1/2 cups applewood chips; be sure to soak them in water for an hour before using.
You'll need a blowtorch to create the caramelized brûlée top; look for one in kitchen supply stores or certain hardware stores. The flame goes farther than is visible, so use the blowtorch with caution, work slowly and always point the flame away from any flammables or people. Refrigerate the tart for at least four hours to ensure the filling is firm enough to slice neatly.
