If the icing is too thick to pipe, dilute it with water, a teaspoon at a time.
Green lentils hold their shape after hours of cooking, so they're ideal for slow cooker recipes. Partially blending this classic vegetarian curry creates the same thick, velvety texture you'd find a restaurant. Serve with roti or rice.
Sticky date pudding gets a makeover using pumpkin purée. Be sure to use pure pumpkin purée instead of pumpkin pie filling.
Beat the spring blues with this sunny and bright orange soup. It's as flavourful as it is good for you. For a pretty presentation, sprinkle with thinly sliced green onions and drizzle with a little more sesame oil.
Plums might not be the first fruit you think to grill, but their gorgeous burgundy skin gets even prettier as the natural sugars caramelize. The sweetness pairs well with grilled pork and this aromatic sauce full of warming spices.
One bite into these cookies and you'll be hooked—while simple on the outside, the insides are stuffed with a heavenly cheesecake filling.
Eastern Canada is one of the main sources of sustainable snow crab in North America, with the bulk of the snow crab being harvested from the frigid waters of the Gulf of St. Lawrence. These crustaceans are often sold precooked and frozen in clusters of legs and arms. To thaw the clusters in a flash, place them under running cold water for about 10 minutes.
With no added sugar and lots of fruit, these soft, chewy bars are a nice alternative to store-bought granola bars. Although they take a little time to make, they are not at all difficult, and we're sure you (and your body) will love the results.
Grilling broccoli may seem unorthodox, but it makes for a crispy texture that's simply addictive. The savoury basil and spicy sriracha balance out the sweetness of the strawberries.
