Ginger syrup and toasted coconut accent this refreshing fruit combo. Feel free to vary the fruit to suit your brunch crowd.
A sweet pear on creamy baked cheese will have guests coming back for more. Serve with sliced baguette, crisp breads or flatbreads.
This recipe, in a slightly different version, was given to me by a co-worker 40 years ago. Over the years, I have adjusted it to include the shredded mozarella, adjusted the spices, replaced cottage cheese with ricotta and added the Parmesan. The meat sauce is also the same sauce I use for spaghetti and the base for chili. It is the most frequent request of one of daughters and my husband for birthday dinners.
This salad has a tangy sweet dressing that you can make well ahead of time.
In our family, we prepare rice for all occasions, so this is a definite must-have for Chinese New Year. My mother combines long-grain and glutinous rice, which makes the dish less sticky. If you can get fresh water chestnuts, use 3/4 cup (175 mL) diced.
This Korean-inspired rice salad features quick-pickled daikon, a sweet and crisp Asian radish. Hot red peppers vary in heat level, so make sure to taste a little piece so you can decide how spicy you want your salad.
You can make this harvest soup well ahead, leaving only the garnish to drizzle on at the last minute.
Tender, sweet peaches bring a delicious twist to this classic comfort dessert. Substitute an equal amount of fresh peaches for the frozen if they're in season. Serve warm, with softly whipped cream or vanilla ice cream if desired.
