If the icing is too thick to pipe, dilute it with water, a teaspoon at a time.
The star ingredient in this recipe is tandoori spice blend, a fragrant combo that includes cumin seeds, cinnamon, cloves, ginger and garlic. We love it with tilapia and other kinds of mild fish, which absorb the robust taste without being overwhelmed by it. Steaming the fish in individual packets maintains its flavour and prevents it from drying out.
This popular Latin-style street food is traditionally served on a bun called a cemita, which is a sesame-topped egg bread. Luckily, you don't have to travel to try this tasty concoction: Here we use challah, which is similar to cemita and more readily available. Marinating in spices and lime juice gives the meat a spicy kick, which is offset by a cool guacamole spread.
We've transformed the classic French beef-and–puff pastry entrée into bite-size morsels that pack all the flavours of the namesake dish. Enjoy any leftover pâté spread onto fresh baguette slices.
These frightful but delightful little monsters will steal the show this Halloween.
Traditionally served with tea and often enjoyed for breakfast, buttery scones can be customized with your choice of fruit and dairy.
Whatever the shape, we'll always have room for double chocolate cake, especially one that's topped with the fluffiest frosting and colourful sprinkles.
The crunchy coating for these dark chocolate truffles is made from finely chopped chocolate-covered espresso beans. If you can't find them, roll the truffles in cocoa powder instead.
