Chickpea Croquettes with Parsley & Tahini Dip
Inspired by falafels, these croquettes can also be served in a pita garnished with lettuce, tomatoes and cucumber.
Inspired by falafels, these croquettes can also be served in a pita garnished with lettuce, tomatoes and cucumber.
Inspired by praline from New Orleans, this fudge isn't timid with the bourbon, which balances its sweetness.
Grunts (or slumps) are stewed fruit puddings topped with biscuit dough. Some say the odd name comes from the sound the fruit makes as it cooks. We've updated ours by adding hazelnuts to the dumplings.
The dark chocolate and tart cherry bits in these scones eliminate the need for any jam or topping. This is a terrific snack to grab for mornings on the go, or to pack for a long car ride to Grandma's house.
When Christiane Schull was growing up in Rosemere, Que., in the '60s, her mother, Helen Gougeon, was food columnist for The Canadian magazine. "Dinner was always splendid -- an event. For my mother, food was a symbol of sustenance, comfort and happiness. I learned a lot from being in the kitchen with her. I adopted her way of using herbs and spices, adding a bit of this, a bit of that. And everything ends up tasting wonderful, just like hers. A lot of my friends hate to cook. They remember horrible meals - fish every Friday, macaroni on Monday and mushy vegetables. I don't have those memories. I have a joyful feel. That's what Mom gave me. A legacy of good cooking and fun. We all especially loved her wild blueberry tart. Even the crust was super on its own."
Chocolate and toffee come together beautifully in this irresistible crackle, perfect as an Easter treat.
Yes, you can enjoy leftovers when you transform them in these inventive recipes.
These not-too-sweet scones are a delicious treat any time of day but make a decadent addition to brunch. Pop them into the oven after the bread pudding and potatoes come out. By the time the pudding has rested, the scones will be ready.
