This salsa's unique character comes from a fast roast on high heat.
This pie is a stunner. Its three layers of Irish cream-, coffee- and orange-flavoured ice cream perfectly recreate a B-52 shot (rumoured to have been invented in 1977 at a Keg restaurant in Calgary).
Rolled thick or thin, these big-batch gingerbread cookies emerge from the oven crispy and delicious. Try our time-saver technique when baking up the whole batch at once. Blackstrap molasses produces a darker cookie than traditional molasses with a not-too-sweet gingerbread taste.
The addition of fresh rosemary sprigs gives this summer favourite a more sophisticated taste. Lighthouse Picnics co-owner Sonia O'Keefe's lemonade is refreshingly tart, but still pleasingly sweet with a mild herbal undertone.
These are yummy and a bit addictive, even if you're not a big tuna fan. And whether you devour them with forks or fingers, the creamy dipping sauce adds to the fun.
Here's a big-batch salsa that's better than most store-bought versions. Measure a cup or two into resealable plastic bags, gently press flat, then freeze for easy and swift defrosting whenever a snack attack occurs.
Who wouldn't love a chocolatey Italian 'kiss' at Christmas? This soft chewy cookie is adapted from a recipe by Rosemary Harbrecht, owner of Brûlée Patisserie in Calgary. it's featured in a terrific cookbook called Dishing: Calgary Women Cook (Whitecap) by Harbrecht and several other Calgarian foodies.
Start with a package of frozen puff pastry and we guarantee you'll have flaky party tarts, even if you've never tackled a pie before.
Our luxurious fall soup gets its rich flavour from carrots, pears, leeks and curry.
