There's no need to trim the outer leaves of the brussels sprouts because they will fall or pull off easily when you trim and cut the sprouts in half.
Timing is everything when it comes to soufflé success and a few minutes either way in the oven can matter. An optimum melt-in-your-mouth soufflé as a slight jiggle and a centre that oozes seductively when spooned open.
Biting into cake that tastes like the classic sandwich combo is like hitting the cupcake jackpot. Cream cheese adds just enough tartness to the icing to offset the sweetness of the peanut butter. Omit the peanut butter for a nut-free, school-friendly treat.
Rosemary and garlic are an ideal flavour match—perfect for this simple loaf. Try it with your favourite meats or cheeses.
Flecks of sweet sun-dried tomatoes and salty olives make this bread a must-bake. It's a perfect match for your favourite cold cuts, grilled vegetables and cheeses.
Katie Taylor of Thornhill, Ont., was inspired to create this recipe with chicken after making it with mussels. She serves this with jasmine or basmati rice, to which she adds grated lime rind, chopped peanuts, butter, salt and pepper. Kaffir lime leaves and lemongrass are available at Asian markets and some supermarkets.
The press-in crust and easy filling make this showstopper dessert simple enough for novice bakers.
Savoury waffles, bacon, cheese and eggs — what a combination of breakfast foods. It's a Benedict-inspired breakfast without the hassle of hollandaise sauce. Diner-Style Garnish: Orange rounds and melon wedges
