Easy-Roll Pie Pastry

This pastry dough is one of our fail-safe Test Kitchen recipes. The combination of lard and butter makes the dough endlessly flaky and easy to work with. A full recipe makes enough for a double-crust pie, so simply halve it for a single-crust pie, using 1 egg yolk instead of a whole egg. Or, even better, freeze the remaining half of the dough for another use.

Quick Cucumber Pickles

Milk Pudding with Almonds, Pistachios and Cardamom (Ferni)

A simple blancmange-style pudding gets a burst of exotic flavour from nuts and spice to make it look and taste much more sophisticated than it really is. The green pattern of nuts on top truly dresses it up.

Cranberry Almond Bars

Dotted with chopped red berries and white nuts, these make toothsome taste treats that look great, too.

Asparagus Gratin

This brunch casserole is just as enjoyable as a quiche yet much lower in fat.

Caldo Verde

Red Currant Cherry Almond Pie

Juicy red currants have a perky berry flavour that is often used only for jellies. Can you believe that some people find the seeds too crunchy for a pie? Slivered almonds provide perfect camouflage, making this a must-try recipe for fruit pie fans.

Prosciutto-Wrapped Nectarines

At your next elegant evening soiree, delight guests with this delicious, no-cook four-ingredient appetizer.

Chocolate Peanut Butter Smoothie

Couscous and Peas