These sticky buns only look elaborate. If you prep everything the day before, all that's left to do is pop them in the oven.
This scrumptious creation makes a grand finale for any holiday meal.
The contrast of buttery cream and red wine–poached pears makes these tarts a stunning addition to your holiday spread. For the prettiest presentation, prepare the pastry, cream and poached pears in advance, then assemble the tarts just before serving. Use a small melon baller or a metal measuring spoon to easily core the pears.
Harissa, a paste made from crushed chilies, gives these North African-inspired lamb sausages their signature kick. Find boneless lamb shoulder and sausage casings at your butcher, and make sure the meat is chilled before you work with it. For easy prep, enlist a helper for filling the casings.
This simple beginner recipe is a terrific introduction to bread baking. Conveniently, it makes two loaves, so you can serve one right away and freeze the other for later. If you freeze your bread, let it cool completely before slicing so that it stays nice and moist.
This cake gets a whimsical touch with easy-to-make marzipan figures. Fondant is available at cake-decorating stores and some craft stores. Use your favourite ice cream flavour for the filling.
Take note chocolate lovers and cake bakers (even novices), this curl-coated cake is surprisingly straightforward to make. A hint of raspberry complements the bittersweet chocolate. Garnish the cake with fresh raspberries, if you like. Quality chocolate, such a Lindt, Valhrona or Callebaut, gives the smoothest creamy texture to the filling and icing.
Make the happy day even more special by serving an elegant dark chocolate cake that will make chocolate lovers rejoice. Make one batch of the cake recipe for the top tier of the wedding cake and a double batch for the bottom one.
With its pink rhubarb top, this light and fluffy cake is almost too pretty to eat! Almost!
One of the pleasures of the cooking traditions of the British Isles is seafood pie, with its bounty of northern seafood in a creamy sauce topped with flaky pastry. You can make the pie a day ahead and refrigerate it or freeze it. If you prefer, use pie pastry (one double-crust recipe) instead of puff pastry.
