Baharat Tomato Sauce
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.
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.
These apple delights, part pie, part cake and part square, are called almás pite in their native Hungary. We don't typically grate apples when baking, but the unique method helps give these sweet sensations their unusual texture!
Ras el hanout offers great bang for your buck in the flavour department. Just a bit of this North African spice blend adds depth to everything from meats to grains to sauces. It can be purchased premixed from Middle Eastern grocery stores or in specialty spice shops. If you can't find it, you can easily make your own using spices you already have on hand.
Developed by up-and-coming Canadian chef Gordon Bailey for Sugar Moon Farm, this dessert will more than satisfy any sweet tooth. Cooking the pecans in maple syrup and brown sugar infuses them with flavour and makes it impossible to eat just one.
For a summer-fresh twist on Dutch apple pie, swap the traditional filling with a tangy custard made of sour cream and seasonal blueberries. Plus, the no-fuss streusel topping is much easier to make than a classic rolled pastry.
This twist on an Italian classic combines lightly spiced layers of creamy mascarpone cheese and citrus-flavoured ladyfinger cookies in an everyday baking dish. Top with praline dust just before serving so that it keeps its crunch.
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.
These little cakes are a two-day project, but such a pleasant one, preparing fruit one day, the batter and baking the next.
