Tender cake on top of lots of warm saucy blueberries is a comforting and classic one-dish dessert.
Crisp baked bundles with a gooey filling and hint of cranberry will be the talk of your holiday gathering.
This is a perennial party pleaser, one that's easy to make with pantry staples. Serve with a variety of crackers, pita chips and vegetables.
Per serving
Restaurant cost $9.50
To make $4.40
Savings $5.10
Healthy Lunch Tip: Making your own salad dressing helps control the type of fat added. Vegetable oil contains no saturated fat. Nuts, such as almonds, add a dose of healthy fats.
Cinnamon sugar, brandy, aniseed and lard are perfection in this Mexican and Spanish offering.
There is just a wisp of curry on these fillets. Serve with new potatoes, sugar snap peas and sprouts.
Measure the fish before grilling. You can count on 10 minutes cooking time per inch (2.5 cm) of thickness.
Italian sausage and bread make a flavourful, moist stuffing. After rolling the pork, your hands will be dirty, so have the twine precut and ready to go.
There is nothing quite like salmon skin cooked to crispy perfection. I regularly make this for dinner parties and have converted many a fish-skin hater. The secret to the crispness is cooking the fish 90 percent of the way through on the skin side (in a nonstick pan!); the key to maintaining it is serving the fish skin side up so that the moisture from the fish and vegetables doesn't turn it soggy. Don't try to turn the salmon too early; if it's sticking to the pan, it's not ready to turn. – Annabelle Waugh, Food director
