This quick version of kimchi packs the spicy-and-salty umami punch of the real thing—and is delightful served on these two-bite fish cakes with a tart mayo.
A combination of our two favourite Easter treats, hot cross buns with chocolate are extra delicious. Purists, worry not—we’ve also included the option to add dried fruit!
The crisp autumn air and the changing colours of the leaves mean it's pumpkin time, specifically, pumpkin pie time. Enjoy this classic fall dessert with a dollop of whip cream or a good ol' fashion scoop of vanilla ice cream.
White rice and fatty pork chops are replaced with protein-packed quinoa and lean pork tenderloin in this twist on a Vietnamese favourite. Daikon radish has a very pungent aroma, but its crunchy sweetness works well when pickled. If it's not your thing, you can substitute the same amount of carrot. This recipe is a great way to use up leftover quinoa; if you don't have any on hand, make it ahead and spread it out on a large rimmed baking sheet to cool quickly.
Sumptuous and sophisticated, crunchy chocolate hazelnut spread gives our layered cake a subtle nutty crunch and a glossy, lush frosting.
For an unforgettable finale, treat your guests to their very own cranberry-filled meringue nests. A boozy whipped cream, known as a syllabub, makes a festive topping.
This fun twist on chicken tikka masala packs the richly spiced flavours of the popular Indian-style meal into a fresh and easy salad. You can buy chicken breasts already sliced into cutlets or simply cut whole boneless breasts in half horizontally.
Move over, lattice tops! Delicate pastry braids give this pie an elegant yet rustic look.
Designed to resemble crafty felt gingerbread men, the recipe yields half white and half brown cookies. Decorate with candies to resemble buttons, eyes and hearts as desired.
