Just about everyone loves fries and chili, and this vegetarian version lends a comfort note to any gathering. The chili makes more than you'll need, but you can never have too much. Serve the fries with small forks.
Share a specialty often found in Canada in Portuguese bakeries. The lemon-scented custard tarts are called Pastels de Nata.
This meal-in-a-bowl from our November 2005 "Loaf & Ladle" story will disappear quickly, but if you do have leftovers, adjust consistency with a little liquid.
Creamy, cool panna cotta makes a refreshing after-dinner treat. This version delivers just the right amount of sweetness, balanced by tangy sour cream and bright berries and plum.
Timing is everything when it comes to soufflé success and a few minutes either way in the oven can matter. An optimum melt-in-your-mouth soufflé as a slight jiggle and a centre that oozes seductively when spooned open.
This flaky chocolate pastry holds a rich mousse filling. If you prefer, you can substitute almond liqueur and almonds for the hazelnut liqueur and nuts.
Always check packaged food labels for gluten, including ketchup (Heinz is gluten-free), sriracha, fish sauce and broth (homemade stock is best – and safest). It's best to steer clear of dry-roasted peanuts for the same reason. To toast nuts, toast in dry skillet over medium heat, shaking pan often, until fragrant and golden, about 4 minutes.
All you'll need to make this classic dish is some ground beef, a couple of onions and some pantry staples (including a spoonful of cocoa powder, which adds flavour and a deep reddish-brown colour). Serve with your choice of sour cream, shredded cheese, chopped cilantro and, for nostalgia, chopped cucumber. For a more modern touch, swap out cucumber for chopped avocado.
