We've jazzed up a decadent coconut cream pie with chocolate pastry and a shower of grated chocolate. Look for the piña colada concentrate in the drinks aisle or freezer section of the supermarket.
Delectable, sophisticated bars make an elegant addition to any sweet tray.
Parsley and mint mingle into bright flavours in this classic Middle Eastern dish.
Is dad a meat-and-potatoes man who's not too keen on rice? Combine the rice with chicken, smoked sausage and shrimp in this taste-packed one-dish creole favourite, and we guarantee he'll enjoy it.
Serve up this Cajun-inspired dish with rice and a spritz of fresh lime.
At Empty Bowls, an annual fund-raising event held at the George R. Gardiner Museum of Ceramic Art in Toronto, each patron gets to choose and keep a bowl made by a distinguished potter and sample soups prepared by the top chefs in the city. It benefits the Anishnawbe Street Patrol, which offers help to people who need food and shelter. One generous participant is Simon Kattar, the chef-proprietor of la Carte Kitchen catering, who has contributed this zesty recipe to Great Soup, Empty Bowls (Whitecap, 2002, $19.95), which also raises funds for the street patrol.
Brining is a super-easy make-ahead solution that adds flavour and prevents meat from drying out, so it's great for pork. We've used boneless pork loin chops for easier slicing.
In Roman times, these cookies were sweetened with the must, or mosto (as the name indicates), left over from wine production. Give this Italian cookie recipe a try for a change.
They've been cultivated since the 16th century, and these tiny cabbage heads are still going strong. The latest incarnation? Eating them raw in place of kale and romaine in dishes like this take on Caesar salad.
These cookies are best made a day ahead so the jam and shiny almond glaze have time to soak into the cookie.
