A creamy, sweet and nutty filling takes these cakey chocolate cookies to a whole new level. Fun fact: The inspiration for them—German chocolate cake—is actually not German. They get their name from an American chocolate maker named Samuel German.
This striking curry offers a fresh taste and look with the flavour of sweet potatoes and the colour of curry.
More fudge than cookie, these nuggets were a discovery food writer Linda Stephen made in New Zealand. Kids will love crushing the vanilla wafers to make crumbs – simply place in a resealable plastic bag and crush with a rolling pin until crumbly.
Chewy and soft, these macaroons are drizzled in a sweet dose of chocolate for a perfect bite.
Everyone will be asking for the recipe for this creamy and refreshing dessert. For the most vibrant flavour, be sure to use fresh fruit, not packaged juice.
These fun, chocolate-y and chewy rice crispy squares are topped with almonds for a treat the kids will love to make and eat (mostly eat though).
Even in Nanaimo, B.C., the origin of the Nanaimo bar is contested. One thing we can all agree on, though, is that Canadians love this triple-layered treat. Over the years, creative Canucks have used the traditional elements of this dessert in Nanaimo bar–flavoured martinis, cupcakes and more. We've married it here with an éclair to create an especially rich pastry.
These citrus-packed chewy treats make the perfect holiday dessert. Use wet hands when shaping your macaroons to avoid a mess.
Heat Rating: Hot An equal weight of lamb and sweet caramelized onions makes a deeply satisfying dish. Serve with blanched or sautéed Chinese broccoli or spinach and, of course, rice.
Eastern Canada is one of the main sources of sustainable snow crab in North America, with the bulk of the snow crab being harvested from the frigid waters of the Gulf of St. Lawrence. These crustaceans are often sold precooked and frozen in clusters of legs and arms. To thaw the clusters in a flash, place them under running cold water for about 10 minutes.
