With rich fudge and buttery oatmeal cookie in every bite, these bars are the ultimate indulgent treat.
Crispy cookies studded with crunchy pistachios are decorated with a sweet lemon drizzle. To speed up preparation, purchase shelled pistachios at bulk-food stores or ask the family to help hull them.
Our Acadian ancestors prepared many of their dishes with fresh, salted or dried seafood. The dishes had to use what was available locally from the sea and land and be fairly easy to prepare. My inspiration for the Acadian Seafood Chowder comes from the culinary creative legacy of these early acadian ancestors. The chowder is served in large clear glass soup bowls accompanied by cheese/garlic butter toped grilled french baguette slices and a glass of canadian riesling wine.
A picadillo filling of ground beef, tomatoes, olives and spices gives a Latin American twist to a traditional meat pie.
These savoury open-faced dumplings are a delightful appetizer to enjoy with a glass of chilled white wine.
Spiced dough wrapped around a hazelnut-and-almond filling creates impressive cookies. Slicing the logs after baking makes them easy large-batch cookies.
Never fear dry chicken burgers again. Using your meat thermometer will result in a brilliantly juicy patty every time. Topping this burger with smoky chipotle mayo and sweet sugar snap pea slaw adds great crunch and a hit of spice.
Golden pastry holding a creamy sliced-peach filling and a crumbly topping deliciously shows off the best of the season in the dessert course from our September issue "Supper on the Deck" menu.
From the town of Trier in southwestern Germany, these lattice-topped bars are like elegant little spiced raisin and almond pies.
Serve these snowball sticks upright in a block of Styrofoam to add a touch of whimsy to your party. The nonalcoholic variation makes great holiday snacks for a kids' party. You'll need 36 candy sticks, available at bulk food or candy-making supply stores.
