My advice at Bacchus: save room for desserts. They are decadent — and shareable. Here, tangy lemon ice cream fills a crisp tuile playfully shaped like Italian pasta.
Two birds combine to make an interesting flavourful pie. This recipe makes two pies, so you have one for now and one for later.
Scrumptious layers of carrot cake, pineapple, candied walnuts and a luscious cream cheese custard make these tiny trifles a must-try for carrot cake lovers. Make them a day ahead and simply add the garnish before your guests arrive.
Apple pie is a fall favourite. Here, we've made the iconic comfort food even better with a combo of sweet and tart apples, plus our technique for a perfectly domed crust every time.
"Making a pie in a large jelly roll pan means you can easily serve a crowd. Plus, a slab is so much simpler to transport and slice without making a mess. Talk about a win-win!" — Gilean Watts, Food specialist
Borscht and vodka may be Russia's culinary claims to fame, but it's time to give piroshki the recognition they deserve. These traditional meat pies have a golden breading and a savoury filling, making them the ultimate hand-held comfort food.
When it's time for réveillon (a special feast on Christmas Eve in Quebec), this is the pie that welcomes everyone to the table. The super-flaky crust is loaded to the brim with a subtly seasoned meat filling.
Christine Cushing, this year’s recipient of the Junior League of Toronto’s Culinary Trailblazer Award shares one of her family favourite recipes with you - her Dad’s Moussaka!
This velvety smooth and tangy cheesecake is so delicious that it's hard to believe there is anything light about it. Reduced-fat cottage cheese, light cream cheese and Greek yogurt team up to rival the original full-fat version without giving up any flavour or texture. Omit the candied lemon zest for an even lighter version of classic New York cheesecake.
One of the pleasures of the cooking traditions of the British Isles is seafood pie, with its bounty of northern seafood in a creamy sauce topped with flaky pastry. You can make the pie a day ahead and refrigerate it or freeze it. If you prefer, use pie pastry (one double-crust recipe) instead of puff pastry.
