A double dose of chocolate gives this cake its rich flavour. Greasing your pan with butter and then dusting with flour is a foolproof way to ensure your cake comes out easily.
This is a vegetarian take on a traditional Greek and Turkish finger food. Grape leaves are available at Middle Eastern, Greek, Italian and most supermarkets.
Executive chef John Cordeaux of The Fairmont Royal York Hotel in Toronto gets back to his British roots with this rich and traditional beef pie, enriched with Guinness and updated with notes of smoky bacon.
The combination of sweet orange, savoury salmon and fresh herbs makes this pasta salad a tasty, healthful option. If you like, serve smaller portions as a side dish at your next gathering.
This makes the highlight of an elegant spring brunch for Mother's Day, a birthday or graduation celebration.
For a family reunion or just a dinner with friends, a boneless prime rib is easy to cook on the rotisserie or on indirect heat. It's a snap to carve and serve, and, frankly, it's mighty impressive.
These super-moist cupcakes make a tasty canvas for a constellation-themed dessert. Mixing black and royal blue paste food colouring makes a deep navy icing that resembles the night sky. Add a little bit of each colour at a time until you reach your desired shade—it will take more food colouring than you may think, but the longer the icing sits, the darker it gets!
Diane Ward of Calgary likes to garnish with both a sprinkle and sprig of fresh thyme. A spinach salad is her preferred side dish.
