Try this easy take on an Italian classic! These chocolate dipped ice cream cones are filled with a creamy maraschino-peanut mixture for a sweet and salty twist!
Author: chefalice
I’d never heard of freekeh until I started doing my cookbooks and met some knowledgeable foodies! Now I’m a fan and I find it makes a great salad. Freekeh is a grain that comes from young durum wheat that’s roasted and then cracked. It has a good smoky flavour and contains plenty of protein, fiber and vitamins. It’s the perfect partner for some creamy goat’s cheese too.
According to my Korean Canadian friend and avid kimchi maker Bonah, there are over two hundred varieties of kimchi. Because she regularly shares her wonderful kimchi creations with me, I quickly learned about the diverse flavors and kinds of kimchi. One of the first types of kimchi she shared with me lacked the signature reddish color I was accustomed to but had all the great flavor of kimchi that I love. She told me it was a type of kimchi known as white kimchi. I’ve created here a simplified version that has lots of flavor without the heat often associated…
Pesto is a sprightly sauce to use on pizza and focaccia, and with many other dishes as well. This is Peter’s favorite version, but feel free to play with the recipe. To get you started, we’ve included several variations. Just one caveat: Don’t use packaged grated cheese. For optimum flavor and best results, the cheese should be freshly grated.
This burger goes far beyond the fast-food variety. Imitation crabmeat, canned tuna, or salmon all make delicious seafood burgers, and are a healthy source of omega-3 fatty acids. Try a combination of all three for a tasty treat.
Who can resist a sweet lemon muffin with crunchy little poppy seeds thrown in? These guys are superb for packing in lunches, or for serving up to your friends during a coffee date or tea party.
This vegan variation on traditional pad thai strikes a nice balance between sweet and spicy. I love the tanginess of the quick pickles a great idea I borrowed from my friend Eda. One day she and I made a batch of this pad thai with our fellow pad thai lover, Nikki. Eda wanted more lime juice, Nikki wanted more sugar, and I wanted more heat. Pad thai is like that; everybody prefers it a different way. As a result, I’ve kept this recipe quite neutral so you can make whatever tweaks you want.