Use cooking apples, such as Northern Spy Crispin or Golden Delicious. They keep their shape and are full of flavour. Note that this tart is a tall one, baked in a spingform pan.
Special enough for guests, these dainty tarts are delicious enough that people will be asking for the recipe.
Draining pumpkin purée maximizes its flavour, eliminates excess water and makes a thick, luxurious filling.
Key limes are tiny and full of intense flavour. If you can't find them, regular limes will work just fine.
Goat cheese, olives and roasted tomatoes add up to delicious, intense flavour. The tender, slightly crunchy cornmeal pastry is supple and easy to work with.
Mini quiches are easier to serve than one big quiche, and they make for an elegant presentation at your holiday brunch. Prep them the night before, then pop them into the oven to reheat in the morning.
We've transformed one of the most popular Indian dishes, a potato-and–cauliflower curry called aloo gobi, into easy-to-make individual cakes. Serve with a dollop of raita or plain yogurt.
Apple, brown sugar and cinnamon come together in this autumn dessert. If the topping is made ahead, the pectin in the apples will make it thicken when cooled, so rewarm to liquefy before serving.
We took on the challenge of creating a no–trans fat pastry, which meant cutting out shortening. It wasn't as easy as replacing the shortening with butter; we had to adjust the amounts of liquid, butter and flour and revise the rolling-out method to create a crust you'll want to use for all your summer fruit pies.
