Author: Selma Brown Morrow
Author: Elinor Klivans
Author: Amelia Saltsman
Author: Bruce Aidells
It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.
Author: Maialino
Author: Kriss Harvey
Author: Ivy Manning
Everyone wants to know what the secret is to making creamy deviled eggs. Can you keep a secret... it's the cream cheese.
Author: FDADELKARIM
Author: Gina Marie Miraglia Eriquez
This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can't buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions...
Author: Donna Hay
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
A favourite recipe of mine from LCBO Food and Drink, Autumn 2000. The Madeira brings out the sweetness of the parsnips and complements the mildly flavoured veal. This recipe is easily reduced to make a...
Author: TOOLBELT DIVA
Author: Douglas Rodriguez
Author: Gina Marie Miraglia Eriquez
I have made several batches of this stuff. You can find recipes all over the internet, but this one works best for me. My favorites are the ones that really look like cookies (they make the kids and husbands...
Author: gingerkitten D
Author: Gale Gand
Try this frothy cocktail - named after a bartender in San Francisco - instead of eggnog.
Author: Kris Wessel
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.
Author: Dale DeGroff
Author: Gina Marie Miraglia Eriquez
Author: Ruth Cousineau
Author: Melissa Roberts