Sticky date pudding gets a makeover using pumpkin purée. Be sure to use pure pumpkin purée instead of pumpkin pie filling.
Yearning for a beach vacation? Satisfy a bit of that travel itch with tropical fruit—like exotic passion fruit featured in these tasty tarts.
Bring Nova Scotian shores to your kitchen with this vividly coloured and flavoured soup. Serve with crusty bread and a salad of early spring greens lightly dressed with olive oil and vinegar. Don't be afraid to vary the seafood according to availability.
“This is my take on a wintertime favourite that's served in my childhood home,” says Food specialist Irene Fong. “My dad loves this braised beef with noodles, but it's just as good served over rice.” We've used brisket here because it's unbelievably tender when braised.
In high season, David Hammonds, executive chef at The Fairmont Empress Hotel in Victoria, prepares about 4,000 meals a day. This sumptuous pie is one of his secrets for making a splash without cooking all day.
Cornmeal gives these light, lemony cookies a pleasant crunch. Lemon and raspberry are a classic combination, but you can use any seedless jam you like.
A goat cheese and almond filling in tender chicken delivers succulence in every delicious bite.
