In the Kitchen

We’ve received many wonderful reader comments through email and twitter about our holiday cookie story - and some have shared pictures too! So since we’re feeling the holiday spirit today, we’d like to share them with you!

I can’t believe the week of Christmas has arrived! Here in the office, Christmas cards, chocolate gifts and cookies have been flying around non-stop. But my personalised gift from our awesome Kitchen intern, Miranda, takes the cake.

If you're pressed for time, try our Vegetarian Christmas menu. Not only is our Spinach & Feta Phyllo Tart easy to prepare, but your family and friends will think you slaved over this for hours! Here's our trick to turning frozen store-bought phyllo dough into an elegant pie shell.

This past summer, my good friend Holly got married to her long-time boyfriend, Angus, who is Australian. For the wedding celebrations, Angus brought from Australia something called Wild Hibiscus Flowers in Syrup, an edible flower grown down under.

Make these sinfully delicious, yet virtuous, cupcakes for your next bake sale or party. Your family, friends and body will all thank you.