this is a fantastic cookie recipe that i found in the lcbo holiday 2003 food & drink magazine. i've been making these cookies for a few years now, but i've had a lot of requests for the recipe recently! i hope you enjoy them too!
a lovely cross between a cake and a tart, courtesy of carpe diem, a charming b & b in provincetown, massachusetts. despite the length of the instructions, it is really a simple dessert to make. prep time does not include time for the cake to cool.
i'm always looking for ways to enjoy baked fish. this recipe works not just for pollock but for just about any fish fillet. cook time will depend on the thickness and size of your fillets. i used frozen pollock fillets, thawed.
this is what i call a sophisticated adult pizza! wonderful subtle taste. if you are not too fond of basil don't use it but i think it makes this pizza, if you can't get provolone cheese use all mozzarella serve with a green salad
roasted fennel is a great way of serving this vegetable, if you don’t fancy it raw. by adding a blue cheese and seed topping, you’re turning into so much more than a side dish. grind the seeds well in a coffee grinder, to form a breadcrumb-like texture. i
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