When few ingredients are called for, the key is to use the best you can find. Here, good-quality oil-packed tuna is worth the splurge.
This juicy dish of mussels in a mouthwatering cider and vegetable broth is just made for mopping up with lots of crusty bread.
The saying that mussels are in season when there’s an “r” in the month holds true, and you can enjoy them fresh from September to April, depending how warm and early autumn and spring are. Brancaster Staithe, in North Norfolk, is particularly famed for this delicious shellfish, and signs outside many cottages proclaim “mussels for sale.” They’re well worth shelling out for.
These rolls are a great choice for nights when you crave something light yet satisfying. For a twist, we’ve swapped out traditional rice noodles for protein-dense quinoa.
Make this versatile cake with butter for a kosher Passover dairy dessert or with pareve (nondairy) margarine so you can indulge after a Passover Seder. Choose bittersweet chocolate that is kosher for Passover and nondairy. And if you don't celebrate Passover, this is a fantastic fudgy dessert for any occasion.
Pumpkin purée keeps these cute cakes moist and gives them a rich flavour. Freeze any leftover pumpkin in resealable plastic bags and break off pieces to add to smoothies or stir into curries.
Executive chef John Cordeaux of The Fairmont Royal York Hotel in Toronto gets back to his British roots with this rich and traditional beef pie, enriched with Guinness and updated with notes of smoky bacon.
These rich and chewy caramel-filled bars are based on the Swiss nut cake Engadiner Nusstorte. Haven’t tried it? Now’s your chance—you can thank us later.
Banana flavour permeates every layer of this pretty square. If your family loves banana cream pie and chocolate cream pie, you'll find this will be a new favourite. For a pretty presentation, slice into squares and garnish each with a few banana slices and a drizzle of chocolate sauce. Run your knife under hot water between cuts for smooth edges.
