Rotolo is a Tuscan dish that roughly translates to “scroll” or “coil,” traditionally assembled with homemade sheet pasta, greens, ricotta and Parmesan all rolled up and baked in tomato sauce. Here, we’ve given it a twist by using a white sauce with peas, duck confit and hazelnuts.
This is the Greek variation of lasagna, made with less fuss and less fat, too. It's great for company — make it the day before, then pop it in the oven. Serve with a light green salad tossed with a sun-dried tomato vinaigrette.
There's no need to trim the outer leaves of the brussels sprouts because they will fall or pull off easily when you trim and cut the sprouts in half.
Sliced log cookies are so irresistible that you'll want to make two batches — one for the cookie exchange and one for home.
Calling all ginger lovers! This festive cake deliciously covers ginger from every angle, from fresh to ground to the pièce de résistance – an attractive crystallized ginger garnish.
While a good shortbread cookie is worth the trip to the bakery, we (and many of our readers) love to get into the kitchen and create our own. This recipe combines the simplicity and melt-in-your-mouth goodness we adore in a shortbread recipe. Work quickly to cut the cookies out, since even the heat from your hands will soften this buttery dough.
The simple, flavourful sauce of slightly thickened pan juices, or jus lié, mixed with wine and stock adds a touch of sheer elegance to this special occasion dish. For drama, choose a roast with at least three ribs.
This is a modern twist on the traditional jam-filled Israeli Hanukkah favourite – sufganiyot. These are most delicious eaten the same day they are made.
