Spiced Ombré Snowflake Cookies
We've added a subtle blend of spices to basic shortbread for extra festive flavour. If you wish, omit the spice to adapt the dough to an endless number of recipes.
We've added a subtle blend of spices to basic shortbread for extra festive flavour. If you wish, omit the spice to adapt the dough to an endless number of recipes.
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!
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.
Speckled with chocolate eggs and whimsical dots
of Magic Frosting, our best and prettiest carrot cake sweetens up Easter in the most delightful way.
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.
Wow your guests with this winner of a pumpkin pie made all the more special by its decorative border. Use three-quarters of the pastry to make the checkerboard border and use the rest to make jam-filled tarts with the kids. Or use the extra pastry to make the braided or leaf border variation. Top slices with the maple-spiked whipped cream topping.
Partridge and pheasant both have delicate chickenlike meat with a distinct boost of flavour. This celebratory pie will be a hit.
Rich duck and pork sealed in golden flaky pastry makes an over-the-moon creation. Serve small slices with Dijon mustard and pickles as an appetizer or as part of a buffet. Serve large slices with a crisp, lightly dressed green salad as a plated appetizer. While it may be a bit more involved than other pâtés, this dish is well worth the effort.
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.
This lasagna is piled high with sweet potatoes and slow-roasted tomatoes, and layered with creamy béchamel sauce—but the secret's in the fried sage leaves.
