Succo Sauce
Enjoy this traditional Sicilian sauce over pasta, or on a ciabatta bun with a slice of provolone cheese and a handful of mixed greens.
Enjoy this traditional Sicilian sauce over pasta, or on a ciabatta bun with a slice of provolone cheese and a handful of mixed greens.
Fricot is a traditional Acadian stew made with meat or fish. Fluffy dumplings, also called doughboys, are cooked atop the stew, making it the ultimate comfort food. It's a favourite of many New Brunswickers, whether or not they're of Acadian heritage.
This recipe is relatively simple to prepare using common pantry ingredients. Almonds and pears complement each other in the not-too-sweet filling. Serve with a drizzle of chocolate sauce or dollop of whipped cream, if desired.
Master the (very simple!) art of crêpe-making and you've got endless possibilities, both savoury and sweet. The thin unleavened pancakes are an ideal base for everything from veggies and meat to fruit and chocolate.
These sandwiched cake cookies actually have nothing to do with pie. In fact, they seem more closely related to cupcakes, and their frosting-like filling makes them simple and easy to eat!
Mini quiches are easier to serve than one big quiche, and they make for an elegant presentation at your holiday brunch. Prep them the night before, then pop them into the oven to reheat in the morning.
Savour the flavour of fragrant, ripe peaches all year long with a homemade jam that preserves the sweetness of this favourite stone fruit.
Sprinkled with our Everything Bagel Seasoning, these aren’t your average devilled eggs.
Developed by up-and-coming Canadian chef Gordon Bailey for Sugar Moon Farm, this dessert will more than satisfy any sweet tooth. Cooking the pecans in maple syrup and brown sugar infuses them with flavour and makes it impossible to eat just one.
This sweet-and-sour side is a convenient recipe when feeding a large crowd because so much of it can be prepared in advance. The onions become delicate after you peel off their skins, so stir and shake the pan very gently until they're softened and golden. If you can't find cipollini onions, substitute with halved pearl onions.
