This flavourful and elegant side dish is the perfect accompaniment to any roast. Fennel mellows as it cooks, adding just the right amount of aromatic sweetness to the final dish. Assemble the gratin the day before, leaving only the topping and baking to take care of prior to dinner.
Stuffed with shrimp and scallops and napped with a delicate beurre blanc sauce, this salmon roll makes an elegant dish for holiday entertaining.
Instead of notoriously hard-to-fill cannelloni tubes, we've filled and rolled fresh lasagna sheets to make preparation easy.
Janice Beaton loves good cheese, which led her to open Janice Beaton Fine Cheese just three years ago in Calgary. Besides the large selection of carefully chosen Canadian and European cheeses and other fine-food products, the store also widely promotes local products, such as organically grown heirloom-seed tomatoes. Recent and popular additions to the store are in-house prepared frozen foods, the most in-demand item being this macaroni and cheese, made with blends of cheese from the store. Beaton always likes to include a sharp and tangy cheese in the mix for extra flavour and combines at least two different cheeses, although she says using all old Cheddar or Gruyère will make a fine dish, too. She encourages you to experiment with favourite cheeses; just remember to use ones that melt well.
In Devon and Cornwall, folks argue over whether the cream or jam goes on first, but these West Country treats are winners however you serve them.
Scones are found in various guises all around Britain. Earlier versions tended to be baked as one large cake and broken into wedges later – Northumberland’s “singing hinny” is one surviving example. Scones, clotted cream and jam are a match made in heaven – or, rather, in an abbey, as this teatime delight is said to have first been offered by the monks of Tavistock Abbey in 1105 to the Earl of Devon and local workers as thanks for restoring their monastery.
This November, Toronto teacher Trish Gresham and her family will make this rich, traditional pudding for the 70th consecutive year in Canada. Her mother, Lilian Rollinson, brought the recipe — already a family tradition for 30 years — from England in 1932. Trish serves it with hard sauce, while her sister, Pamela Scott, simply pours cold whipping cream over top.
The classic recipe as featured in our Test Kitchen Video: How to cook a turkey
Sausage and cheese roll up together in cabbage leaves for a tasty twist on an old favourite.
Arancini are elegant, crispy bites of warm risotto with melting cheese centres. If desired, they can be further elevated by the addition of a drizzle of white truffle oil when stirring in the Parmesan. For convenience, make the risotto a day ahead.
