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.
These nachos are a cinch to make and can turn after-school snack time for a few kids into something of a fiesta. Or double the recipe and use a 13-by-9-inch baking dish, and you’ll have enough nachos to really get the party started!
