This French confection is called “invisible” because when baked, the thinly sliced apples seem to disappear into the batter.
Gently whisking the hot chocolate mixture into the egg mixture—known as tempering—will result in a smooth custard and not a curdled mess.
Chicken breasts marinated with ginger, garlic and aromatic spices make for a flavourful dinner. This dish tastes better the longer it marinates, so leave it overnight if you can. Serve with our Marinated Chickpea Salad. Stuff any leftovers in a pita pocket for a quick lunch.
These chewy cookies, with their spicy dough and brandy-tinged filling, are fun and impressive. Use the lightest-coloured figs you can find.?
The best part of fondue is customizing it! Because this is made with bittersweet chocolate, you may want to stir in extra honey for sweetness. Add pinches of cinnamon, cayenne and chilli powder, and even a splish-splash of rich coffee or orange liqueur for a more complex flavour. We love how dairy-free coconut milk makes this taste just as rich and creamy as traditional fondue. And always be sure to check the package to ensure the chocolate is 100% dairy free.
All over the Caribbean there are variations of dishes with rice and peas. Cookup Rice is the Guyanese one; the coconut and salt pork add richness and flavour.
