1860 recipes for "lemon"
Walnut Mocha Torte

Walnut Mocha Torte

Aug 12, 2007

This elegant European-style torte layers walnut cake with coffee buttercream then envelops it all in mocha. For the buttercream, soften the butter until creamy before adding it to the cooled egg mixture.

The Ultimate Apple Pie

The Ultimate Apple Pie

Apple pie is a fall favourite. Here, we've made the iconic comfort food even better with a combo of sweet and tart apples, plus our technique for a perfectly domed crust every time.

West Coast Salmon Saltimbocca

West Coast Salmon Saltimbocca

Mar 28, 2012

Chef Gail McCully of Port Alberni, B.C., created this dish, which was the winner of the 2009 Master Garlic Chef cook-off. Port Alberni, the salmon capital of the world, has since adopted this delicious prosciutto-wrapped salmon as the official recipe of the Alberni Valley. Opt for wild-caught salmon if possible for our adaptation of the recipe.

The Ultimate Strawberry Rhubarb Pie

The Ultimate Strawberry Rhubarb Pie

A braided crust and leaf-shaped cutouts give this seasonal favourite an extra-special presentation. And the flavour? Unparalleled. Our secret ingredient is tapioca starch, which thickens the strawberry juices for a glossy, clump-free filling.

Brioche Fruit Loaf

Brioche Fruit Loaf

Oct 22, 2014

Flecked with golden fruit, this rich buttery dough has a delicate crumb—the result of an extra rising.

Chocolate Fudge Cake With Raspberry Coulis

Chocolate Fudge Cake With Raspberry Coulis

"This recipe is inspired by a chocolate cake my grandmother used to make for special occasions. It's decadent, incredibly chocolaty and extremely easy to make. For a potluck, I like to dress it up with a milk chocolate glaze and a quick berry coulis, but it's also pretty perfect with a simple dusting of icing sugar." — Jennifer Bartoli, Food specialist

Lady Grey Tea Loaf

Lady Grey Tea Loaf

Mar 6, 2017 Breakfast Dessert

Enjoy a slice (or two!) of this aromatic loaf—scented with a touch of lavender, bittersweet orange and underlying notes of Earl Grey tea—with your afternoon cuppa.

Brian's Sour Cherry Pie

Brian's Sour Cherry Pie

Apr 30, 2012

When I was young, my dad usually kept his cooking to a minimum. However, when I began my culinary career as an adult, his passion for cooking started to flourish. Our long-distance phone calls now turn into conversations about what we prepared for dinner that week or a new hors d'oeuvre he's excited to make for the next family gathering. Holiday dinners have gone from turkey and stuffing to eight-course seafood feasts with my father at the helm.

Dad has more of a meat tooth than a sweet tooth, but this sour cherry pie remains one of his all-time favourites. I now make it every year for his birthday. The small cherry tree in his backyard yields enough for only one pie and perhaps a few small tarts, making this pie a rare treat. – Amanda Barnier

''Sure to Please'' Chicken Cacciatore

''Sure to Please'' Chicken Cacciatore

May 12, 2009

I like to prepare dishes for guests that allow me to enjoy their company. In order to do this, I select dishes that can be prepared before the guests arrive and are already cooking while we are enjoying their company. My "Sure to Please" Chicken Cacciatore is a prime example of this. Over time I have made several adjustments to enhance the flavour while at the same time using healthy alternatives (eg. skinless chicken thighs and breasts; I saute ingredients in extra virgin olive oil instead of butter). Because this dish has an Italian flare, so do all the other dishes that I serve before, during and after this meal. I serve an antipasta tray as an appetizer, and toasted garlic bread, a tossed green salad with an oil and vinaigrette dressing, whole wheat spaghetti, and the same wine that is in the cacciatore. For dessert I serve Tiramisu (also made ahead). As a result, most of my work is complete before company arrives. I have shared this recipe with women who say they do not cook and I have received rave reviews from all of them - their guests loved it so much that one man ate the leftovers for breakfast the next morning. I like to make this dish in the summer, when I can use fresh produce from my vegetable garden or from the local farmer's market. My inspiration for this recipe is that I love to cook and entertain. This recipe is full of flavour, easy to prepare and tastes like you were in the kitchen all day (what a bonus!).

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