Poppy Seed Squares
Dec 15, 2010
Potato skins -- which just happen to be loaded with fibre and nutrients -- make addictively crispy finger food. Add the leftover potato flesh to pot pies, mashed potatoes or crab cakes. Serve the skins with salsa on the side.
Chocolate and toffee come together beautifully in this irresistible crackle, perfect as an Easter treat.
Made with just a few ingredients, the ease of this recipe will make it one of those weeknight dinners you'll turn to time and time again. It tastes great over a simple bed of steamed rice, but you can also serve it inside crisp lettuce leaves for a fresher take on pork bowls.
Dried mushrooms add even more flavour to the fresh mushrooms in this creamy, delicious soup. Save the shiitake stems for the stockpot.
When Christiane Schull was growing up in Rosemere, Que., in the '60s, her mother, Helen Gougeon, was food columnist for The Canadian magazine. "Dinner was always splendid -- an event. For my mother, food was a symbol of sustenance, comfort and happiness. I learned a lot from being in the kitchen with her. I adopted her way of using herbs and spices, adding a bit of this, a bit of that. And everything ends up tasting wonderful, just like hers. A lot of my friends hate to cook. They remember horrible meals - fish every Friday, macaroni on Monday and mushy vegetables. I don't have those memories. I have a joyful feel. That's what Mom gave me. A legacy of good cooking and fun. We all especially loved her wild blueberry tart. Even the crust was super on its own."
Inspired by praline from New Orleans, this fudge isn't timid with the bourbon, which balances its sweetness.
Our retro version of this chili sauce, which first appeared in our November 1990 issue, called for canned tomatoes; here, we've used fresh instead for an intensified taste. To strike the perfect balance between sweet and spicy, you may want to add more sugar, depending on how sweet the tomatoes are.
This sumptuous cake combines the best of creamy cheesecake and moist coffee cake.
