Two layers of pasta with a red tomato sausage sauce and a white béchamel sauce make a visually interesting baked pasta that's easier than lasagna and perfect for relaxed entertaining.
Tarte au sucre is a typical Quebec recipe you will find on the menu at L'Échaudé in Quebec City. Slim wedges, attractively garnished with fresh fruit and a swish of crème anglaise, intrigue visitors and satisfy locals who cherish memories of their mothers' versions.
These brilliant green shortbread cookie trees are just what Santa ordered this holiday season.
Dotted with chocolate and pistachios, this after-dinner treat begs to be dipped in tea.
This indulgent maple-infused custard is made even sweeter by adding a seasonal buttery pear topping. To ensure that the custard is set in time for dessert, make the pots de creme well in advance of your guests' arrival.
A definite classic, this French dessert needs only a garnish of orange segments and sprigs of mint to serve.
Chef Jeff McCourt of the Courtyard Café in Confederation Centre of the Arts in Charlottetown gussies up his chowder with even more seafood, including oysters, scallops and crab — all Island-fished or grown.
Chunks of buttery shortbread and a sweet butterscotch ripple make this ice cream taste just like Canada's favourite tart. If you like raisins or pecans in your butter tarts, swirl a small handful into the ice cream when you add the butterscotch and the cookies.
