Resist the urge to steal a sip or two of the Champagne—between the batter and the icing, you'll need an entire bottle for this recipe. If you prefer, serve Meringue Kisses on the side of each slice instead of arranging them on top of the cake.
You can turn this colourful and delicious lasagna into a vegetarian main course by omitting the pancetta.
We've added a little Christmas-light flair to this classic holiday treat that fully celebrates the spirit of the festive season. If you prefer gingerbread, check out our Christmas Light Gingerbread Cookies.
Traditionally enjoyed on Good Friday, this raisin-flecked, cross-adorned dessert is a favourite Easter treat. Love raisins? Add an extra half cup and omit the mixed peel or apricots.
Chef Gail McCully of Port Alberni, B.C., created this dish, which was the winner of the 2009 Master Garlic Chef cook-off. Port Alberni, the salmon capital of the world, has since adopted this delicious prosciutto-wrapped salmon as the official recipe of the Alberni Valley. Opt for wild-caught salmon if possible for our adaptation of the recipe.
Pretty in pink with a delightful sweet-tart taste, these marshmallows add a nice pop of colour to your holiday dessert table. Using frozen berries makes this recipe convenient and inexpensive.
Our classic fig cookies become even softer with time, so they're ideal for making ahead. Dried Calimyrna figs are lighter in colour than the more common Mission figs, and have a subtle nutty flavour, which works well in the cookies. Find them in the dried fruit section of your grocery store.
Galettes are the perfect fall dessert because you get all the flavour of a flaky fruit-filled pie but with a rustic home-style look. Firm Bosc pears are ideal for baking; they stay crisp when ripe and keep their shape.
"This recipe is inspired by a chocolate cake my grandmother used to make for special occasions. It's decadent, incredibly chocolaty and extremely easy to make. For a potluck, I like to dress it up with a milk chocolate glaze and a quick berry coulis, but it's also pretty perfect with a simple dusting of icing sugar." — Jennifer Bartoli, Food specialist
