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1234 recipes for "dry"
1234 recipes
Ganache-Filled Chocolates

Ganache-Filled Chocolates

Feb 1, 2013

Tempering chocolate takes time, patience and a candy thermometer, but it gives beautiful results. The chocolates become smooth and shiny, and yield with a satisfying snap when you bite into them. Use the best quality chocolate you can find for these indulgent treats, and your favourite liqueur for the ganache centres. Frangelico, Kahlúa, Tia Maria and amaretto are good options.

Painted Tree Cookies

Painted Tree Cookies

Apr 25, 2016

Get creative when painting the glaze onto the trees. Windswept cedars, bending pines and evergreen boughs dotted with tiny bobbles look wintry and festive.

Rice & Sausage-Stuffed Tomatoes

Rice & Sausage-Stuffed Tomatoes

The last of summer's bounty, sun-ripened tomatoes are absolutely divine. With options for vegetarians and meat-eaters alike, this recipe is a surefire crowd-pleaser.

British Scones

British Scones

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.

Spinach and Feta Pie

Spinach and Feta Pie

Sep 16, 2005

The key to this rustic vegetarian pie filled with classic Greek flavours is the pastry: it's made with extra-virgin olive oil. You can make the pie up to five days ahead and serve it warm or at room temperature.

Century Christmas Pudding

Century Christmas Pudding

Jul 14, 2005

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.

Polka-Dot Lemon Sugar Cookies

Polka-Dot Lemon Sugar Cookies

Spring-themed sugar cookies (such as bunny, carrot, duck, egg and butterfly shapes) welcome the season. Paste food colouring works best for creating pastel hues. Go for multicoloured polka-dots or choose just one colour and white. You'll need many piping bags, but if you have only one, use plastic sandwich bags, cutting away a corner tip of each to pipe through.

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