Grilling the corn "naked" (without the husk) gives it a particularly smoky flavour and attractive grill marks.
Showcase this layered mousse on a pedestal cake plate. Then take it back to the kitchen to cut because you need to wipe the blade with a damp cloth between slices. May is mango season so they are at their peak of flavour now.
In this piquant spin on boiled cabbage, brussels sprouts—the cruciferous vegetable's mini cousins—are roasted to crispy perfection, then tossed in a sticky Korean-inspired glaze. Gochujang is a red hot pepper paste that adds complex flavour and some heat.
Enjoy all the flavours of eggnog in a sweet, simple knotted cookie that is guaranteed to be a hit on any festive cookie platter. When glazing the cookies, place the cooling rack over waxed or parchment paper to catch any drops and make cleanup a breeze.
This traditional Jewish holiday cookie gets a flavour makeover with the addition of chocolate malt and almonds.
This smoky, chestnut-studded stuffing is so moist you'd think it came from inside the turkey. If you like, remove the crusts from the bread.
It's okay—we're swooning over this homemade ice cream we developed in honour of St. Patrick's Day, too!
