by Mary Bailey The classic Florentine cookie is adaptable and versatile. Don’t like hazelnuts, dark…
Desserts: Gluten-Free recipes
by Mary Bailey These delicious, crunchy and chewy all at once cookies are made with…
by Mary Bailey This recipe makes a largish savoury cookie with earthy nutty notes from…
Ah summer, when you can have fruit for dinner. Especially if the peaches are grilled and served with luscious burrata and fresh basil
Amari are the Italian aromatized wines drunk after dinner to aid digestion
This is such a comforting and soul satisfying dish. It’s incredibly simple to make, inexpensive, and can be dressed up so many different ways. –Kelsey Johnson, exec chef TypTop Bakery and NAIT culinary instructor
Cool, refreshing and fragile describes sorbet. The sorbet I used to make in my freezer was often grainy due to variations in temperature and humidity within the freezer. Both Cuisinart machines made impeccable sorbet — ultra-smooth with no ice crystals and singing with flavour.