Serve with scrambled eggs, and roast some cherry tomatoes by sprinkling them with a little extra-virgin olive oil, salt and pepper and cooking in 425°F (220°C) oven until softened, about 30 minutes.
Capitalizing on the ever-popular appeal of Caesar salad, this entree is a splendid creation worthy enough for company.
Poaching eggs isn't as difficult as you may think, especially when you use ultra-fresh ones. Be sure to check the expiration date before you get cracking for the easiest, best results.
With the topping and pie waiting in the fridge, dessert is ready at a moment's notice. We used Dad's Original Oatmeal cookies for the crust; other brands may require slightly more butter to moisten the crumbs.
Even though the kitchen often includes different types of sandwiches in the cooler for lunch, this hearty bistro-style one is requested every day.
Layers of creamy cheesecake, tangy lemon filling and crunchy streusel come together fabulously on a flaky crust.
Puff pastry not only makes this classic French tart easy to work with but also gives it the richness and elegance that people love in appetizers. If anchovies are not a favourite, replace them with 1/3 cup (75 mL) sliced roasted red peppers. Serve with a Foxtrot.
A dollop of store-bought raspberry jam takes these chocolate-studded cheesecakes to a new level of deliciousness.
SeaFood Crepes - serve hot, drizzled with a white cheeze (melted) sauce Serve with a salad of your choice, but we always have the crepes with a Greek Salad.
