Up your grill game this summer with our juiciest, most crave-worthy burger ever.
We've achieved a 30-minute version of family-favourite lasagna by breaking the noodles into bite-size pieces, stirring the ingredients together and broiling them in serving-size ramekins. You get all the cheesy, hearty flavours of lasagna, without the time-consuming process of layering.
Our trick to cooking the perfect medium-rare prime rib? Start it off on high heat, then turn off the oven and let the roast cook gradually in the residual heat. Look for brined green peppercorns in the pickle aisle.
Jam-filled cookies are an absolute delight during the holidays especially when they’re as pretty as these.
White and dark chocolate batters swirl together in this ganache-glazed cake. Serve with chocolate whipped cream or ice cream.
There are many recipes and sophisticated variations for chocolate bark, some mentioned below, but I have found over and over again that this riff on s'mores is the one people can't resist. (Not sure if that is good or bad.) The better the quality of chocolate you use, the better the results.
This calamari is speckled with flecks of sweet nori and served with a tasty dipping sauce that packs a punch. Add the wasabi paste to the mayo a little at a time so you can adjust the amount to suit your taste. Deep-frying is best done in batches for the most consistent results; adding too much calamari at once will bring down the temperature of the oil.
With rich fudge and buttery oatmeal cookie in every bite, these bars are the ultimate indulgent treat.
For extra flair, decorate the top with curls of white chocolate, which are a snap to shave with a vegetable peeler.
