Serve this scrumptious show-off tart as a vegetarian main brunch dish or side dish.
The chocolate sets very quickly in the refrigerator, which is also the ideal storage space for these biscotti—especially if your kitchen is warm from holiday baking.
Cooking the shallots until caramelized creates the flavour base, and their subtle sweetness naturally balances out the sharp blue cheese. If you're not a fan of blue, try extra-old Cheddar instead.
This recipe comes from our contributing editor, Andrew Chase, who developed it for his vegetarian friends. But it's so delicious that his nonvegetarian friends love it too.
Serve this free-form pie with a scoop of vanilla or goat's milk ice cream purchased at the market.
Hazelnuts, walnuts and pecans grace the top of this decadent indulgence. Serve with bourbon-spiked whipped cream.
With seasonal fruit, honey and almonds, this galette makes an impressive dessert. Rolled into a thin disc, marzipan addsflavour and ensures the base is crisp. Heat it in the microwave for 5 seconds if it is too difficult to roll.
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.
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.
These crisp, light and nutty cookies make an impressive addition to any sweets tray. Draping the still-warm cookies over a greased rolling pin creates their signature curve; for a more subtle curve, use a wider-barrelled rolling pin, and for a more exaggerated shape, use a narrow one.
