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Cooking on Deadline: Recipe for chewy white chocolate-pine nut cookies
By J.M. Hirsch Much as I love a good nut, I almost universally hate nuts in baked goods. Not in brownies. Not in chocolate chip cookies. Certainly not in banana bread or carrot cake. I’ve had this...
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12 Days of Holiday Cookies: Recipe for shortbread wafer sandwiches
By Alison Ladman Is it even possible to eat a Kit Kat bar without triggering that “Give me a break!” earworm from the ’80s? Seems not. So our cure to keep us from humming “Break me off a piece of that...
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12 Days of Holiday Cookies: Recipe for caramelized crispy bar cookies
By Alison Ladman So what would you do with 100 Grand? Obviously, the only appropriate answer is to eat it. But if you don’t have one of those bars of chocolate, caramel and puffed-crisped rice handy,...
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12 Days of Holiday Cookies: Recipe for triple musketeer puffs
By Alison Ladman Sometimes you crave a caramel sugar bomb sort of candy bar, and sometimes you want something a bit more refined. And by refined we mean the pillowy softness of whipped nougat shrouded...
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12 Days of Holiday Cookies: Recipe for frosted chocolate drops
By Alison Ladman Imagine a chocolate peanut butter cup, but instead of peanut butter the chocolate shell encases a gooey marshmallow filling. There’s your Mallo Cup candy bar. And it turns out this...
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12 Days of Holiday Cookies: Recipe for cloud cookies
By Alison Ladman Inspired by Sky Bar candy bars, these 4-in-1 cookies combine all your favouriteflavours — chocolate, peanut butter, caramel and white chocolate — on top of a light spritz cookie. Feel...
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12 Days of Holiday Cookies: Recipe for chocolate peppermint patties
By Alison Ladman When we eat a York peppermint patty, we get the sensation… That they’d be delicious transformed into a holiday cookie. So we did. The result is a simple drop cookie that is...
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12 Days of Holiday Cookies: Recipe for macaroon bars
By Alison Ladman Oh, that classic Almond Joy vs. Mounds dilemma… Whether to go dark chocolate or milk chocolate with nuts. These bar cookies inspired by those sibling candy bars let you have it your...
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KitchenWise: Recipe for eggnog triple play
By Sara Moulton Eggnog is a funny thing. We crave it for one month a year, then never think about it again. And when we do crave it, we love to pretend that this sinfully rich drinkable dessert...
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12 Days of Holiday Cookies: Recipe for caramel peanut thumbprints
By Alison Ladman What happens when you take a Snickers bar and flip it inside out? You get these delicious holiday cookies. We took that classic candy bar combination of peanuts, caramel and chocolate...
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Cooking the Books: Joy Wilson brings decadence to the kitchen
Eating in season, consuming antioxidant-rich ingredients, focusing on vegetarian and vegan, consuming kale and making all sorts of smoothies have been the subjects of the books sent out by publishers....
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Recipe for coconut patty pie
By Elizabeth Karmel Coconut is my family’s must-have sweet during the holidays. Usually we have a fresh coconut cake, but my mom has been known to sneak a Mounds bar — her favourite candy — when the...
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One-pot wonder: Entertain with fondue for a fun and festive party
By Lois Abraham TORONTO — When company comes calling unexpectedly, pull out the fondue pot, melt together a few ingredients and you can put together an impromptu and festive dinner with little effort....
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Do as the French do, serve a bûche de Noël for the holidays
The bûche de Noël, or yule log, is a classic French Christmastime dessert. In the traditional style, sponge cake is frosted, rolled, frosted again, and decorated with meringue mushrooms and the like...
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Sweet and delicious, fudge a perfect treat to make during holidays
By Susan Greer LONDON, Ont. — The story goes that fudge was “invented” in the U.S. in the 1880s when someone trying to make another type of candy misjudged the temperature and took it off the stove too...
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Ring in the New Year with a sparkling cocktail
Fizzy and elegant, the All That Glitters cocktail is perfect for ringing in the New Year. Nelson Navasero, head barman at Pidgin restaurant in Vancouver, created the sparkler as a play on the Twentieth...
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Cupboard-cleaning scones a tasty way to tidy up
For many, January and the post-holiday season is a time to return to eating better, and focusing on health and exercise to make up for recent excess. For me, it is still a time of hibernation,...
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Add fat; just a little
By M. Carrie Allan It seems no accident that the stretch of our most gluttonous eating comes in the latter part of the year, as the days get darker and colder. The period from Thanksgiving to the...
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World’s Fare: Recipe for rosewater shortbread cookies for Valentine’s Day
By Aarti Sequeira When it comes to romance, there can be no better floral answer than the rose. The bold red petals entice the eyes from across the room, while that intoxicating fragrance draws you...
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Hot chocolate or cocoa cold-weather indulgence enjoyed by adults and kids alike
By Susan Greer LONDON, Ont. — Is that delightful chocolate-flavoured drink that warms us from the inside out on a cold winter day called “hot cocoa” or “hot chocolate”? The terms are used...
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Recipe for Texas tequila milkshake
Elizabeth Karmel/The Associated Press Here’s a summer fact you need to know — aged tequilas pair beautifully with ice cream. When I discovered this a few years ago, I started making these insanely...
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Cooking on Deadline: Recipe for chocolate-peanut butter coated grilled bananas
J.M. Hirsch/The Associated Press You’re going to have to trust me on this one. It may look a little strange. It will sound even stranger. You may even feel a little strange making it. But this...
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Baking with whole grains adds flavour, character to breads and pastries
Whole grains bring distinct flavours, textures and nutrition to baked goods. Baker and author Chad Robertson, co-owner of Tartine Bakery in San Francisco, first inspired home bakers with Tartine...
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Recipe for vegan banana chocolate chip bread
Culinary nutritionist Marni Wasserman demonstrates how to make her vegan Banana Chocolate Chip Bread, which can also be made as muffins. Spelt, a whole grain and species of wheat, is the base of the...
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The Healthy Plate: Recipe for orange zest pudding with shaved dark chocolate
By Melissa D’Arabian When it comes to sweets, I have a surprising trick up my sleeve. And the best part about it? It probably won’t cost you a penny because most likely you already have it, but throw...
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Halloween treats: Recipes for liquid mud punch and spicy-sweet mole pumpkin...
It’s true… Despite what the kids think, not all Halloween treats need to rot your teeth on contact. Which isn’t to say the goodies we’ve gathered here — a muddy punch and a granola-like snack — don’t...
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For you, Nutella fans
If you find a certain Italian spread made of hazelnuts and chocolate irresistible, I offer a somewhat less-guilty pleasure. The idea for an alternative took shape each time I dipped apple slices into...
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Cooking real food for your family can be simple and fun, says chef Michael Smith
By Lois Abraham TORONTO – Preparing family meals can be a source of angst for a lot of people, but Michael Smith reminds parents that the task doesn’t have to be onerous or stressful. “Give yourself a...
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Ingredient of the week: Bananas
This week we’re looking at the banana, grown year-round in tropical regions of the world. Flaming Banana Splits, Strawberry-Banana-Chia Breakfast Smoothies, and Hearty Blueberry-Banana Muffins are just...
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Bunner’s: Gluten-free, vegan recipes from the Toronto bakery
Holidays and get-togethers can be tough for those with food allergies, sensitivities or dietary restrictions. As vegans, Ashley Wittig and Kevin MacAllister understand firsthand the importance of...
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Cronut creator Dominique Ansel shares sought-after recipes in cookbook
What was the first thing you made in the kitchen? Chances are good that it was cookies, or maybe cake. The familiarity and emotional connections we have with pastries and baked goods are what...
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10 Things: Thinking beyond heat-and-stir with 10 fresh ways to make a better...
By Alison Ladman We can’t help it. Once the cooler weather arrives, we crave hot cocoa with the same intensity that we crave a cold beer during barbecue season. There is, after all, something intensely...
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12 Days of Holiday Cookies: Recipe for gold bars
By Alison Ladman So how do you eat a Twix bar? Do you use your teeth to scrape all of the chocolate-caramel topping off, then go back and eat the naked crunchy cookie? Do you nibble first some...
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12 Days of Holiday Cookies: Recipe for caramel peanut butter rocks
By Alison Ladman This cookie was all about packing an outrageous number of peanuts into one small, but so-very-delicious package. Inspired by the NutRageous bar, these drop cookies combine peanut...
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A Valentine’s Day recipe for chocolate candy clusters
By Elizabeth Karmel Sometimes it takes just a few simple ingredients to win my heart. That’s what fellow Southerner Ben Mims recently did. And he did it with candy. Truth is, I’m generally not the sort...
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Valentine’s Day: Recipe for fondue duo of chocolate-mango and five-spice...
By Alison Ladman Worried your kitchen skills may not be up to pulling together something impressively decadent for Valentine’s Day? Fear not. A pricy restaurant meal isn’t your only option. We created...
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Cooking the Books: Pastry paradise
The little spot is as charming, sweet and perfect as the pastries, cookies and cakes that fill their showcases. It follows then, that the patisserie’s self-published cookbook is just as meticulous,...
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Chocolate custard creams are easy to pull off
By Bonnie S. Benwick To serve a Valentine’s Day dessert worthy of the Inn at Little Washington might seem like a stretch for a novice cook, but chef Patrick O’Connell’s chocolate custard creams are...
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Two desserts sweet as kisses
By ATCO Blue Flame Kitchen Valentine’s Day is a celebration of love and it is a great time for desserts. Sweets for the sweet? Sugar doesn’t judge! Sweets for all! And these sweets are special enough...
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For Valentine’s Day, a simple dessert with heart
By Dorie Greenspan Unless you’re brokenhearted, you’d have to be a card-carrying curmudgeon to hate Valentine’s Day. There’s so much to love about it, starting with love itself: romantic, familial and...
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The Healthy Plate: Recipe for overnight cherry-chocolate chip oatmeal pudding
By Melissa D’Arabian The trick to making a nutritious breakfast a daily habit is never being more than 60 seconds away from something healthy. Because in the morning rush, it’s too easy to grab...
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Rich with chocolate chips, a quick bread rises high
By Lisa Yockelson In a sort of baking ballet that shifts chocolate chips from the typical spoonable cookie dough or creamy cake batter to a hand-formed dough, a gem of a quick bread gets pulled from...
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Rainbow plate uses colours of fruits, veggies as guideline to healthy eating
By Susan Greer LONDON, Ont. — Force-feeding kids a diet of facts and figures about the nutrients in fruits and vegetables and why they’re good for us is no way to create a generation of healthy eaters....
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Chef Christine Cushing’s recipes for Golden Zucchini and Olive Oil Biscuits,...
Fear not the smoke point of extra-virgin olive oil. You can bake, sauté, stir-fry and even deep-fry with it. “Olive oil is a monounsaturated fat, so without getting technical, it has what I would call...
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World’s Fare: Recipe for black cardamom-orange flourless chocolate cake
By Aarti Sequeira If delicate green cardamom pods are the queen of spices, black cardamom might be Maleficent. Like the Disney character, the spice is shrouded in a black shell, wrinkled and gnarled,...
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It tastes like cake, with banana appeal
By Ellie Krieger I have always felt “banana bread” was a misnomer (zucchini bread, too, for that matter). Granted, the baked good is technically a quick bread, which signals that it relies on leavening...
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Cooking the Books: Taste nostalgia with Back in the Day Bakery’s Made with Love
Being overwhelmed by choice is a good problem to have — at least when those choices are so appealing. That’s exactly what I faced when I cracked open Back In the Day Bakery: Made with Love (Artisan,...
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Mother’s Day: Recipe for chocolate-raspberry beet cake with buttermilk cream
By Alison Ladman Mom always said to eat your vegetables. So call this getting even… Make her vegetables as a Mother’s Day dessert. Or maybe it’s just the ticket for letting her know how much you listen...
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Serve mom chocolate crêpes this Sunday
By Laura Robin, Ottawa Citizen Just in time for Mother’s Day, English organic chocolate company Green & Black’s consulted a taste specialist to devise perfect pairings of tea with chocolate. Milk...
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The Healthy Plate: Recipe for chocolate-almond quinoa bars
By Melissa D’Arabian After spending a semester of my sophomore year of college studying abroad, I headed to Tunisia for a week of solo reflection. (Note to my daughters: According to your father, you...
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