In The Test Kitchen, we cook rib eyes to medium-rare—just enough to render some of the fat but not enough to toughen the meat. This béarnaise recipe yields a full cup; leftovers don't keep well in the fridge, so if you're serving a smaller crowd that won't need all of the sauce, consider substituting with our Shallotand-Herb Compound Butter (see below).
With a sunny mirrorlike top, this glorious dessert shines in looks and taste. Use only full-fat cream cheese and sour cream.
If you love the traditional Black Forest cake, this trifle is for you. We love the flavour and aroma of cherry brandy, but you can also use kirsch.
Layered between rich lemon mousse and crunchy pistachios, this meringue dessert makes a great finish to Passover seder. If you prefer, use whipping cream in place of the nondairy topping.
Amaretto-soaked ladyfingers, fluffy mascarpone cream, tangy lemon curd and sugared almonds—what's not to like about this layered dessert? Make it a day ahead, then top with the whipped cream and almonds just before serving.
High-domed golden panettone is the traditional Christmas dessert bread all over Italy and in every Italo-Canadian community. Lavish with golden raisins, citrus peel, eggs and butter, it epitomizes the richness and generosity of the season.
The chefs grind fresh black pepper for all their dishes, and it's vital to the taste of these brunch specialties. The grilled zucchini salsa adds sparkle to even a simple dish of scrambled eggs, but, when you're rushed, substitute a good-quality store-bought salsa.
This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourtière fans will be happy with the extra flavour.
This is a popular homey dish with a twist. It has an elegant, savoury balance of vegetables and roasted turkey breast.
