Pumpkin is a common ingredient in Thai cooking. Pie pumpkins are not always available in grocery stores throughout the year, but butternut squash makes a great alternative. Add another chili pepper if you like heat. For colour and added texture, sprinkle with sliced red chili pepper just before serving.
If you ate too much gingerbread over the holidays and aren’t sure what to do with the leftovers, we have your answer: cookie butter. Past-their-prime cookies are best suited to a sweet spread like this one, so round up any gingers that are no longer soft. Slather the butter onto shortbread or graham crackers, use it as a dip for salty pretzels or simply eat it by the spoonful!
The custard puffs up around the pears as this cosy dessert bakes. A hint of maple syrup makes it special.
This recipe makes delicious and thrifty use of the 1/4-inch (5 mm) thick rinds that remain after grating wedges of Parmigiano-Reggiano. They infuse this velvety soup with a rich salty bite.
You can use any sharp cheese to make this crustless pie, but the tang of Asiago is especially pleasing.
"This is a great way to dress up chili for company. "The chili can be made the day before and refrigerated, then the crusty cornmeal topping can be added just before baking," says Mabel. You can use a variety of canned beans: kidney, pinto, chickpeas.
Inspired by Thailand cuisine, this fragrant dish also works with beef or lamb. Kaffir lime leaves are used in traditional Thai cooking, but here lime zest and juice are substituted for a subtle hint of freshness.
These flavourful pancakes are great with the usual toppings, but you can also freeze some to make Toaster Pancake Sandwiches.
