Cooking Method

Instructions This luscious dessert was inspired by a Sicilian cassata: a mixture of ricotta, candied fruit and grated chocolate...

Similar to a dense, rich tea cake, this sour-cream loaf, topped with a sticky marmalade glaze, melts in your mouth. A thick slice is just the ticket after brunch, with a steamy cup of java.

Instructions Toronto baker Etty Danzig adapted this recipe for Passover from an April 1985 issue of Bon Appetit. An airy hazelnut...

Instructions We bumped up basmati's subtle flavour by simmering it in coconut milk with cinnamon, cardamom and a bay leaf. Its...

Instructions This make-ahead freezer cake delivers a zesty punch and a cakier crust than the traditional pie. Perfect for...