Author: Marcel Desaulniers
Author: Melissa Roberts
Author: Ivy Manning
I'm going to show you an easy way to to make ordinary, nice carrots even more delicious - I'm talking outrageously tasty. You'll love these as part of your festive spread.
Author: Jamie Oliver
Author: Dawn Perry
Author: Francois Payard
Underneath the toasted meringue, you'll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.
Author: Lillian Chou
Author: Kris Wessel
Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Author: Dorie Greenspan
Make and share this Pampered Chef Savory Spread recipe from Food.com.
Author: Shabby Sign Shoppe
Author: Susan Feniger
Cauliflower cheese has always been a big favourite in the Oliver household. It's such a staple I never thought I could do it better, but this version really has the edge.
Author: Jamie Oliver
Store-bought peppermint ice cream will vary in color from pale pink to bright pink.
Author: Sarah Tenaglia
Boiled, mashed, roasted or fried to perfection - these easy-peasy carrot recipes work wonders. My favourite ways of cooking carrots all serve 4 people - for each recipe you will need 500g of carrots, either...
Author: Jamie Oliver
Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Author: Chris Morocco
These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie...
Author: Gina Marie Miraglia Eriquez
Author: Tina Miller
This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice,...
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.
Author: Jamie Oliver
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires...
Author: Hubert Keller
Author: Suzanne Tracht
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations....
Author: Rhoda Boone