One a penny, two a penny, hot cross buns. Save a penny and make hot cross buns for everyone who loves the heavenly spice fragrance of this traditional currant-studded Easter treat.
Stuffing a burger with cheese takes it to another level of excellence. This stuffing is inspired by the fried jalapeños found on so many pub menus.
For the tastiest game around, get the kids to churn a can of ice cream inside another ice-filled can by gently kicking and rolling it around. Vanilla beans give the ice cream a real depth of flavour, and the minuscule seeds are attractive.
These tasty delights are only part of our show-stopping, Oscar night menu "And the Winner is...Raclette!" A full, make-ahead schedule in the March 2006 issue of Canadian Living will leave you plenty of time to enjoy the night's festivities with your guests. Serve with Lemon Chive Aioli (recipe below).
Customize this layered terrine, a stunning yet easy-to-make dessert, with your favourite ice-cream flavours.
Indian spice and soothing mint-yogurt dipping sauce make a delicious pairing.
Mild version: Use mild curry paste and omit jalape?epper in the Mint Dipping Sauce.
Weekends are the perfect time for baking a special dessert – especially when it's as easy and spectacular as this. If the apples are large, you can reduce them to two. To make your own pastry, see Quick Puff Pastry.
Grand Prize winner of the 2003 Canada Day Chicken Challenge contest.
Rhubarb is a much-loved Nova Scotia ingredient, and never has it had such elegant treatment as Chef Ray Bear gives it at Gio in Halifax.
As well as enjoying it with grilled meats, this chunky salsa is great as a side salad or with tortilla chips.
