Family and friends will be amazed at how impressive these treats look and taste. (How easy they are to make can be your secret.) Look for pressed cottage cheese in the dairy case of the grocery store. Use 10% cheese for its rich and creamy taste. This is not the place for low-fat cheese – you won't get the desired creamy texture.
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.
I’m dreaming of a White Christmas...and this delectable glitzy cake will do the trick, even if it doesn’t snow on the 25th.
Layers of ganache nestle under a chocolate jacket. For a neat presentation, lift entire batch out of pan using parchment paper, trim edges even and cut into squares.
When bread machines first became popular a few years ago, The Canadian Living Test Kitchen got busy adapting recipes. Very easy to make in the machine — and almost as easy by hand — this loaf is nutty, chewy and just plain good.
This dish is thought to have been created in 1894 by Chez Marie, a Paris restaurant, for the opening of Victorien Sardou's play Thermidor. Others say it was first tasted by Napoleon during Thermidor, the 11th month of the calendar invented during the French Revolution.
Fresh and fluffy, these homemade buns will elevate your burgers to the next level.
The chefs grind fresh black pepper for all their dishes, and it's vital to the taste of these brunch specialties. The grilled zucchini salsa adds sparkle to even a simple dish of scrambled eggs, but, when you're rushed, substitute a good-quality store-bought salsa.
Crème anglaise, a French term for rich custard sauce, instantly elevates cake, pie, pudding or fruit. Here, we've used it to turn this swirled sweet-tart Bundt cake—which can be enjoyed on its own as an everyday treat—into a dinner party–worthy dessert.
