Tiramisu-Style Cheesecake
Our holiday-worthy version of iconic Italian tiramisu is a fabulous cheesecake that features the traditional flavours with show-stopping new looks.
Our holiday-worthy version of iconic Italian tiramisu is a fabulous cheesecake that features the traditional flavours with show-stopping new looks.
There’s nothing like the sun-soaked deliciousness of fruits and vegetables at summer’s end. Enjoy the flavours with these assorted sweet and savoury toasts easily done on the grill.
Sure to be a big hit with kids, these great big meatballs have fabulous flavour and taste even better the next day. You might want to make a double batch and freeze half for later.
This aromatic sauce makes an excellent dip with bread, labneh and fresh herbs, or use it to top eggplant or chickpea stews, meatballs or braised lamb.
Quiche often made its way onto my family's weekend menu as I was growing up in France. This crustless version is a welcome twist during summer, when you don't want to spend too much time indoors making dough. It also makes a fantastic brunch option. Just be sure to wring out as much liquid as possible from the zucchini and spinach, so the quiche doesn't become soggy. – Jennifer Bartoli, Food specialist
This traditional fruitcake pleases even people with fruitcake prejudices. Make it at least one month ahead to allow the cake to steep in rich flavours before icing.
We’ve lightened up this dinner classic and added a side of spinach and green beans for a health-forward meal that will satisfy and nourish hungry stomachs.
This shortcut version of tonkatsu, a crispy pork cutlet that's a favourite in Japan, doesn't require any deep-frying but tastes just as delicious as the traditionally prepared dish. Toasting the panko before breading the pork results in an even golden crust. Serve with a dab of spicy mustard.
These classic buttermilk waffles are perfectly crispy on the outside and tender on the inside. The best part? You can prepare the batter the night before and wake up to a tasty feast that's ready in minutes.
Wild rice adds chewy texture and nutty flavour to this rustic and wholesome bread. The batard shape (oval with pointed ends) lends it an artisanal French bakery touch.