New Years

No pastry skills needed to make this impressive French pastry tart. Your food processor does all the mixing and there's no rolling required; just pat right into the tart pan. Fill your perfect shortbread crust with a tangy fresh lemon cream that's incredibly easy as well. The toughest part: squeezing the lemons.

This creamy dish is spiced with a trio of Indian flavours. Make it at least a day before serving, because its taste and texture will improve as it sits. We love it over rice to soak up the sauce, but mashed potatoes or egg noodles also do the trick just fine.

Instructions The glittering caramel crust of a brûlée is so hard to achieve with a home broiler that some cooks we know have...

Instructions We adapted this superb recipe from The Girls Who Dish: Top Women Chefs Cook Their Best (Whitecap). Chef Lesley Stowe...

Instructions If you can find it, olive-flavoured fettuccine would be excellent in this recipe. And instead of thickening the sauce...