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.
You can also use two 14-inch (35 cm) round pizza pans instead of the rectangular ones, but the yield will be smaller and shapes inconsistent.
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.
Nutty sunflower seeds add character to whole wheat baguettes. Slice diagonally and serve with soup, or cut lengthwise to make sandwiches.
Feast with friends on flavours from the Florida Keys without having to leave your snowy post with this selection from the March 2005 "A Taste of the Keys" menu. This appetizer is on many restaurant menus throughout the Keys.
The colour contrast of large red and small yellow tomatoes is striking. However,
red tomatoes in differing sizes is also quite attractive.
Tacos reign supreme in Camille Moore's house. She often makes a double batch of the chicken filling and freezes the leftovers to have on hand in case a sudden taco craving strikes or to save prep time when entertaining. In this recipe, she uses one of her favourite cooking techniques—braising—which guarantees the juiciest, most tender pull-apart chicken thighs you've ever had. Look for dried chilies in major supermarkets and at Latin American grocers.
Make small or large croquettes depending on how you want to use them. Large ones pair well with roasted chicken instead of the usual mashed potatoes. A trio of small ones topped with smoked trout, sour cream and chopped fresh chives makes a charming appetizer.
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.
