You can turn this colourful and delicious lasagna into a vegetarian main course by omitting the pancetta.
There is no flavour combination quite like that of earthy mushrooms, tangy cheese and sweet leeks. This savoury tart is a natural make-ahead option for an effortless brunch, but it's so versatile that you can also serve it for lunch or dinner with a nice crisp white wine and mixed tender greens.
If you're looking to amaze dinner guests with an impressive dessert, soufflés are just the trick. Since height is the sign of a successful soufflé, always serve them straight out of the oven, before their tops have a chance to settle. Serve a shot glass of crème anglaise to each guest so they can pour it in after opening the soufflé with a spoon.
Our technique of cooking the perfect cake in a slow cooker uses both the high and low settings, ensuring that the cake stays tender without being too moist. Good-quality parchment paper is on the heavier side, and it will help insulate the cake so that it bakes to a nice light-golden colour.
Toronto chef Chris Klugman took over the catering and takeout-food department of the Summerhill Market in the fashionable Toronto district of Rosedale in 2001. His soups and prepared main courses are flying off the shelves of this upscale family-run grocery store, which was established in 1954. The most popular dinner item is chicken pot pie, subtly flavoured and rich in chicken taste. Klugman likes to thicken the sauce with a roux of rendered chicken fat and flour; try it if you wish. You can also boil cubed potatoes in the cooking liquid to add to the pie.
We have recreational oceanfront property on the Sunshine Coast in BC and have a abundance of fresh seafood available twelve months of the year. One trip several years ago we had only caught two redrock crab off our float and ramp system and about two dozen or so large BC spotted prawns. We decided to put these two ingredients together to make a tasty dish to go along with our city dinner. We have no stores nearby so must make do and improvise.
My advice at Bacchus: save room for desserts. They are decadent — and shareable. Here, tangy lemon ice cream fills a crisp tuile playfully shaped like Italian pasta.
"Rich butterscotch pudding fills these sweet shortbread cups, which are easy to serve at a sit-down dinner or a cocktail party–style gathering. A hint of Scotch whisky and shards of nutty, buttery toffee make them the most elegant hand-held sweets you'll ever serve." — Amanda Barnier, Food specialist
These Gnocchi alla Romana are infused with rosemary, garlic and sage while the butternut squash is caramelizing and roasting in the oven. The squash is then added to the polenta like dough while cooking on the stove top. It was a winner and a technique I will use over and over again.
