This delightful bite features a creamy crab filling enclosed in crunchy phyllo. Eat one in the kitchen before you put them out – you won't get a chance once your guests have discovered them.
Cooking whole, unpeeled potatoes takes a bit longer, but it's the secret to getting the perfect potato salad texture. Toasting the spices before adding them to the dressing gets rid of any raw flavour. Sprinkle with additional cilantro just before serving.
It's easy to whip together Canadian Living's favourite cheesecake recipe. But be warned - this cheesecake recipe is addictive!
This frittata is the perfect main event for brunches, and it's great for using up leftover potatoes. Waxy potatoes are round and smooth, usually with white or red skin, and have the perfect sturdy texture for salads and cooked dishes like this.
Just about everyone loves fries and chili, and this vegetarian version lends a comfort note to any gathering. The chili makes more than you'll need, but you can never have too much. Serve the fries with small forks.
With its sweet cider sauce, this sodium-reduced dish is full of flavour. If you have leftover polenta, form it into cakes and fry them up for a quick side dish to go with your morning eggs.
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.
The Sacher torte, a moist chocolate cake enrobed in apricot jam and chocolate ganache, is Vienna's most popular confection. These cookies, with their sticky jam filling and chocolate dip, pay homage to the iconic dessert.
Pork tenderloin makes a leaner yet flavourful substitute in this lighter take on pork chops and gravy. If you like, use shiitake, oyster or portobello
mushrooms in place of the cremini mushrooms.
