Minestrone, the popular rustic vegetable-and-bean soup, is piqued with the addition of spicy Italian sausages. Leftovers make fabulous lunches.
One a penny, two a penny, hot cross buns. Save a penny and make hot cross buns for everyone who loves the heavenly spice fragrance of this traditional currant-studded Easter treat.
Sliced plums in a butterscotch sauce top this tender cake. Spelt flour, an ancient cereal grain, gives it a nutty hint.
Heat Rating: Medium Toasting whole spices before grinding them greatly enhances their flavour, but watch them carefully to prevent overtoasting, which makes them bitter. You can keep this mixture in an airtight jar and use it in any recipe that calls for curry powder, or present it to an adventurous cook as a gift. Avert your face when toasting the cayenne because it will sting your eyes.
This adult-style pasta with robust cheeses and broiled tomatoes is ideal for a potluck or casual get-together.
This winning dessert from the Blomidon Inn in Nova Scotia's Annapolis Valley celebrates one of the region's chief products: apples. Wedges are served with whipped cream and toasted sliced almonds. (From "Fruit Divine" in the November 2005 issue of Canadian Living Magazine.)
This coffee cake–style dessert has a streusel topping that sinks as it bakes, giving the dessert its “buckle.” Though it's usually served from the pan, you can line the pan with parchment paper if you wish to remove the cake and cut into squares.
These individually portioned gratins are ideal for serving a larger group. To prevent the stacks from falling over, make your slices as straight as you can. For the best results, use a mandoline.
