Escovitched Fish
Jul 14, 2005
From street vendors in India to chic cocktail hors d'oeuvres here, potato-filled pastries are fantastic. Whether fried or baked, they're best freshly made, but for convenience sake, you can freeze them.
Panzanella is a tangy Italian bread salad. For our take on the dish, we’ve grilled the bread for crisp texture and smoky flavour, and added grilled greens and fresh mozzarella for depth.
Old-school tapioca pudding gets a tasty refresh so you can leave memories of “fish eyes and glue” in the past.
Each little soft fudgy cake sinks in the middle to become the perfect holder for a scoop of sorbet. And with its garnish of raspberry sauce (plus a few raspberries if you like), this dessert becomes positively dramatic.
This elegant updated version of grasshopper pie combines whipped chocolate ganache with everyone's favourite chocolate crumb cookie base. Crème de menthe works double duty to add both flavour and a hint of green to this dessert.
Dip into your store of Asian ingredients — soy sauce, rice vinegar and peanuts — to give chicken breasts a taste of Thai. Then pair with handy rice or rice noodles and a pickup vegetable, such as bok choy or broccoli.
These chewy, salty, crunchy squares are sure to be a hit with all of your holiday guests. Don't be intimidated by the caramel – it's very easy to make and holds up beautifully when kept refrigerated.
This deliciously dark and dense fudge is super easy to make – with only four ingredients! Best of all, you don't have to fuss with any special equipment, such as a candy thermometer. We use a combination of cashews, pecans and walnuts, but you can substitute any chopped nuts.
Tuna, tuna, tuna, you told us, confirming that comforting, old-fashioned tuna casserole has never really gone out of style. Here's a creamy adaptation, which gets an extra calcium boost from evaporated milk, to serve over rice, noodles or baked potatoes.
