Gumdrops are kid-pleasing, but an equal amount of chopped walnut halves, pecans or slivered almonds yields a cookie that's just as memorable but not as sweet.
Make a double batch of these tropical bars—they'll disappear from your sweet tray faster than you think!
Capture the coconutty essence of macaroon cookies in an easy-to-slice bar. They're just as tasty without the chocolate drizzle on top.
A curry is a great place to add or substitute your favourite vegetables. Since commercial Thai curry paste is generally made with fish sauce or shrimp, we've used our own recipe, which makes enough for a few meals. If fish is part of your diet, you can substitute fish sauce for the salt.
Fish sauce has a strong taste that mellows slightly as it cooks. If you're not used to it, add it in small quantities, until desired flavour is achieved.
This gently spicy dish packs a healthy dose of vitamin A, folate and antioxidants, thanks to all of the colourful vegetables. A little bit of tofu makes a nice protein source, and cooking it in the sauce from the beginning gives it time to absorb the delicious curry flavours.
Steamed lobster elevates any meal beyond every day, but for a more contemporary take, we've skipped the butter sauce in favour of a mayo-based lobster roll that's topped with pickled veggies. The end result? A more casual meal inspired by Vietnamese street food. Sprinkle with additional chopped fresh cilantro, if desired.
Canadian Airlines executive chef Jean Pierre Guerin was pleased to share this delicious dish with our earthbound test kitchen. He suggests serving it with Thai jasmine rice and stir-fried vegetables — green beans, asparagus or broccoli.
