Pillowy fritters of delicate Ricotta top this spring-fresh asparagus salad.
For easier peeling, choose wider stalks of asparagus. If you like, use a mixture of white, green and purple asparagus for a show-stopping burst of colour.
We love serving roasted potatoes for any holiday meal, but if you're looking to switch up your sides this year, we can't recommend these cakes enough. Creamy polenta becomes a crispy bite-size side when cooled, cubed and browned in a skillet.
A homemade nut flour—made by pulsing pecans in a food processor—gives these cookies a texture similar to shortbread.
Could breakfast get any better? These squash waffles will make your morning—we guarantee it!
Melted chocolate chips are all you need to transform plain cheesecake into a chocolate lovers treat. Slowly melt the chips so the mixture is smooth and silky.
These puffs are actually classic profiteroles with a bit of a twist. Their small size makes it easy to just pop one into your mouth. This recipe can easily be halved for a smaller
yield, but since they freeze well, you might as well make the whole batch and keep them on hand for impromptu guests.
Loaded with chocolate candies, white chocolate and festive sprinkles, these crispy bark-like cookies are bursting with holiday cheer. Put the sprinkles in small bowls and let the kids decorate!
Green lentils hold their shape after hours of cooking, so they're ideal for slow cooker recipes. Partially blending this classic vegetarian curry creates the same thick, velvety texture you'd find a restaurant. Serve with roti or rice.
Freshly squeezed lemon juice is key for the best flavour. If you don't have a citrus reamer, cut the lemons in half and insert a fork into the cut sides, twisting to release the juices. Just be sure to strain the juice through a fine-mesh sieve to remove the pulp.
