This delightful bite features a creamy crab filling enclosed in crunchy phyllo. Eat one in the kitchen before you put them out – you won't get a chance once your guests have discovered them.
Cooking the sausage in the pan first helps flavour the entire dish. Adding some of the pasta water at the end helps loosen the sauce and coats the pasta without adding any fat.
Serve up this simple and flavourful soy-glazed cod and crunchy bok choy toss for a light but satisfying dinner on busy weeknights.
Kids will love this take on fries, even though they're secretly made from an unexpected vegetable. Marinara Dipping Sauce makes a tasty alternative to ketchup. Kids can help by cracking the eggs, shaking the flour mixture and dipping the zucchini sticks. Have them use one hand for dry ingredients and the other for wet, so the breading sticks to the zucchini and not their fingers.
On Yvette Lessard's recipe card, this is entitled "French Cream Pie," but everyone who attends the supper knows it as Sour Cream Raisin.
These squares are loaded with banana chips and peanuts for crunch. Breaking the banana chips into small chunks makes it easier to cut the bars later on. For a twist, replace the peanuts with cashews or even toasted unsweetened coconut.
Roasting tomatoes brings out their rich flavour, and using cherry tomatoes speeds up the process. The harshness of the garlic mellows during roasting. For the Parmesan, a piece of Parmigiano-Reggiano has the best flavour and shaves nicely over the pasta. You can substitute other sharp hard cheeses, such as Grana Padano, Romano or Asiago.
