This speedy dish is ready in the time it takes to cook the pasta.
This salad is simple to assemble for a quick family meal.
This mix of fruit preserved in rum is a fabulous way to enjoy summer fruits right through the winter spooned over ice cream or pancakes. Begin preparing the mixture when strawberries are in season and add seasonal fruit right into fall. Each addition should be about 1 lb (500 g) of prepared fruit. To have the Rumtopf ready by December, make the last addition by the first week of October.
When you're 131 years old, there has to be a pretty special dish to match the celebration. Here it is — fresh strawberries fanned over a tangy rhubarb sauce in a buttery shortbread pat-in pastry. Extra maple leaves set off Canada's favourite summer combo of rhubarb and berries. Better than a birthday cake any day!
Melted butter and lemon are classic with lobster, but cooked sauce has its fans. Dot Toombs of Kensington makes this fine, sweet one.
Serve this creamy martini after dinner as an alternative to the usual coffee and cake. If available, Starbucks Coffee Liqueur is the choice of the Test Kitchen.
This comforting cheese risotto is a thoughtful way to accommodate vegetarians at the dinner table. This version includes 27 per cent of your recommended daily intake of calcium!
Diane Ward of Calgary likes to garnish with both a sprinkle and sprig of fresh thyme. A spinach salad is her preferred side dish.
Sweets and treats abound at holiday parties, so fresh fruit is always welcome by guests who want to refresh their palates or are watching their waistlines. White Chocolate Cheesecake Dip makes the fruit even more enticing to those who aren't. Serve about 1 cup (250 mL) of cut fruit per person.
