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It's one of the most moist and decadent slices you've ever tasted.

Keep it rustic by baking up these aubergine lovelies with the stalks on. Serve at room temperature with red onion dressing on top.

It's been an extraordinary year for cookbooks. Here are just a few of our favourites.

Think of migliaccio as an Italian cheesecake, but lighter than most North American varieties. Originally from the Campania region of Italy, it was traditionally made with millet but the recipe evolved over time to use semolina. While the cake can be made with semola, the finer variety of semolina, we prefer to use the coarse variety here. Don’t skimp on the orange, as it provides a ton of flavour.

This vinaigrette has a few more ingredients to pair with the bitter winter greens (notably, the honey). You might want to double or triple the recipe—it’s a great staple to keep in the fridge all week.

Little did we know, as we started popping the beans in our mouths like fries, that they'd become a new veggie favourite!

Because this jam contains no added sugar (you can even omit the honey, if you like), it has a shorter shelf life, but it’s delectable in yogurt parfaits or on coconut ice cream. — Camilla Wynne

Instructions A light alternative to most regular sausages, turkey sausage comes in a variety of flavours. Try hearty Italian with...

We love the vibrant flavours of this juicy steak dish, and you'll marvel with us at how quickly it comes together.

From old standards to new favourites, there are more than enough sides here to feed a crowd!

Sweet and simple, just slice one up for an instant treat

May we recommend the sweet potato-halloumi skewers?

Say goodbye to regular old tuna salad. This affordable ingredient is far from boring when you know what to do with it.

Pinned nearly 800,000 times, it looks nothing like you'd expect.