Nothing says winter like a fir tree heavy with snow, except maybe these shortbread triangles, heavy with cranberries and pistachios. Blanching pistachios in boiling water makes it easy to slip off their brown skins to reveal the bright green nuts underneath. The slightly moist nuts will also stay green longer in the oven, instead of toasting and turning brown before the cookies are fully baked.
A bit of pesto adds complexity to this quick sauce, without the need to simmer it for hours. This recipe feeds a larger group, so it's perfect for easy entertaining, but it can easily be halved for an everyday dinner. Top the ragù with a bit of extra shaved Parmesan, if desired. Serve with our Sautéed Kale with Golden Raisins.
Pickerel and wild rice, two of the most iconic foods of Manitoba, are paired in this dish. The simple, creamy pan sauce pulls them together. This entrée is ideal for a casual Manitoba-style dinner party, but perfectly suited for a weeknight meal, too.
This November, Toronto teacher Trish Gresham and her family will make this rich, traditional pudding for the 70th consecutive year in Canada. Her mother, Lilian Rollinson, brought the recipe — already a family tradition for 30 years — from England in 1932. Trish serves it with hard sauce, while her sister, Pamela Scott, simply pours cold whipping cream over top.
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.
There's a cake masquerading under this pie's name. Pie tins were commonly used as cake pans by New England colonists in the late 1800s, and the name stuck. Make sure you preheat your oven for this cake – if it's not up to temperature, the cake won't rise.
This citrus-scented layer cake and creamy butter icing are good basics to use time and time again for all your special occasions.
