Flaky pastry cups get royal treatment with this rich, creamy filling.
We’ve lightened up this dinner classic and added a side of spinach and green beans for a health-forward meal that will satisfy and nourish hungry stomachs.
Fruit Blondies With fruit and nuts in every bite, these squares from Elizabeth Baird, our food and nutrition editor, are so irresistible that you'll want to make them again and again. So vary them by using other nuts, slivered dried apricots or chocolate chips.
Adapted from a recipe developed for numerous Canadian climbs on Yukon's Mount Logan, the highest peak in Canada, this nourishing bread is popular with Louise when mountaineering or hiking. Make it before your trip and, if you wish, sprinkle the loaf with whole wheat flour, wheat germ or sesame seeds before baking.
These brownies are rich, super moist, fudgy, unbelievably addictive and oh so chocolaty. Definitely a dessert that is worthy of being made every day. Minus the Salted Caramel Sauce, these brownies pack extremely well into lunch boxes and are a terrific late-night snack.
These rich and chewy caramel-filled bars are based on the Swiss nut cake Engadiner Nusstorte. Haven’t tried it? Now’s your chance—you can thank us later.
Tarte au sucre is a typical Quebec recipe you will find on the menu at L'Échaudé in Quebec City. Slim wedges, attractively garnished with fresh fruit and a swish of crème anglaise, intrigue visitors and satisfy locals who cherish memories of their mothers' versions.
This French confection is called “invisible” because when baked, the thinly sliced apples seem to disappear into the batter.
