Dark Chocolate Pots de Crème
Gently whisking the hot chocolate mixture into the egg mixture—known as tempering—will result in a smooth custard and not a curdled mess.
Gently whisking the hot chocolate mixture into the egg mixture—known as tempering—will result in a smooth custard and not a curdled mess.
Whether you choose the long soak method or the quick and convenient canned bean method, this Southwestern-inspired soup will take the chill off a cold day.
Rouladen (veal or beef rolls) are a veritable German classic that adds a touch of old-world nostalgia to your weekday dining table. You can make them with beef instead of veal; if you do, replace the chicken broth with beef broth.
Denis Bettinger, executive chef of The Fairmont Algonquin Hotel in St. Andrews by-the-Sea, N.B., created this innovative pie to showcase two best-loved foods of New Brunswick: apples and lobster.
The small tart pans used to make these mini-quiches are available at specialty cookware shops.
Instead of an icing, these pumpkin pie-spiced muffins are dressed up with a complementary maple spread. In a hurry? Omit spread and serve as is or with butter.
This creamy pie is delicious cut into wedges and served cold at a picnic. It's also wonderful served warm from the oven.
This show-stopping classic is less intimidating to make than it appears. Top it with whatever fresh berries are local or in season. For a pretty presentation, tie a ribbon around it.
