Macaroni and cheese has always been on my “must-explore” list. It’s just eaten too often in this country for us to ignore it. Kids in particular say yes to macaroni and cheese when they turn up their noses at everything else. Unfortunately, it’s the boxed version, complete with orange cheese powder, that’s made most often.
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Butternut squash soup is a fall staple, but many recipes fail to live up to their potential, ending up too sweet or with too little squash flavour—plus, prepping the squash can be time-consuming and unwieldy. We found the solution to these problems in our Dutch oven.
Chicken Florentine is a buffet-line favourite featuring chicken breast and spinach in a mild cream-and-Parmesan sauce—sometimes stuffed inside, sometimes stacked on top. All of these components are good, but this dish can often be stodgy (think old-fashioned casserole) or fussy (involving dredging chicken in flour and sauteeing).
Peanut blossom cookies first gained notoriety at the 1957 Pillsbury Bake-Off. They’re simply a peanut butter cookie topped with a Hershey’s Kiss. We started with the original recipe and made tweaks to it with the goal of achieving a more robust peanut flavour.
Every year, I host a Super Bowl viewing party, and though our numbers fluctuate, suffice it to say the crowd is always ready to eat, especially now that it includes a handful of teenage boys.
I pick a menu that allows for different appetites, the possibility of last-minute guests, and the welcome chance of leftovers for dinners later in the week.
A cookie in a skillet? We admit this Internet phenom made us skeptical—until we tried it. Unlike making a traditional batch of cookies, this treatment doesn’t require scooping, baking and cooling multiple sheets of treats; the whole thing bakes at once in a single skillet.
Highlighting the fresh flavours of Provencal cuisine, soupe au pistou is a classic French soup composed of seasonal vegetables, creamy white beans and fragrant herbs.
Microwave popcorn is a great idea—in theory. But most packaged options have a long list of unnatural ingredients and don’t taste very good. This fun recipe turns a plain old brown paper bag—the kind you might use to hold your lunch—into a microwave-safe package for popping corn kernels.
Fallen chocolate cake, or molten chocolate cake, is an undercooked-in-the-centre mound of intense, buttery chocolate cake. We wanted to turn this restaurant-menu standard into a practical recipe for home cooks.
With its boozy, coffee-soaked ladyfingers and sweet, creamy filling, it’s no wonder tiramisu is Italian for “pick me up.”
Instead of making a custard filling, we simply whipped egg yolks, sugar, salt, rum and mascarpone together and lightened it with whipped cream. We briefly moistened the ladyfingers in a mixture of coffee, espresso powder, and more rum.