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This simple cherry creme brûlée is silky and melts in your mouth. It has a delicate flavour of baked woody cherries and you’ll find little pieces of baked cherries throughout! The burnt sugary crisp topping finishes the dessert off and is what gives the creme brûlée its signature name! Cherry season and wine season seem to go hand and hand here in Canada. You’ll find the Niagara region is full of bursting cherry trees and vineyards that stretch for miles and miles. It only seems fitting that when you sip on a glass of vino you’ll have some sort of...

Featuring a creamy ranch dressing made with avocado rather than mayonnaise, this pasta salad is fully loaded, keeps for days – and stays green! An excellent recipe to make use of ripe avocados (plentiful and cheap in Australia right now!) Make this for work lunches, hot summer days and taking to gatherings. Or strip back the add-ins and make this as a side dish! That Creamy Avocado Ranch Dressing….. This recipe is all about the creamy avocado ranch dressing. It is Great – with a capital “G”. Regular readers know when I capitalise, I mean it! It’s not just about...

Zucchini Lasagna Carb-lover and staunch believer in all things in moderation, I was highly skeptical about no-noodle lasagna. Thus, it is without exaggeration that I tell you, this pasta-free Zucchini Lasagna is positively fantastic! Pin this recipe on Pinterest to save for later Pin It! In fact, I served it to our neighbors and casually didn’t mention that this recipe uses thinly sliced zucchini squash in place of the lasagna pasta noodles.  No one knew. Mild zucchini is a surprisingly good pasta stand-in when paired with robust sauces, like the hearty Bolognese-ish sauce you’ll find in this zucchini lasagna with...

Serious Eats / Amanda SuarezEvery time I eat moussaka, I crave its rich, hearty layers of eggplant, meat sauce, and béchamel for weeks after. So I jumped at the chance to develop a recipe. After many hours of testing, I finally had a dish I was proud of: layers of fried potatoes, silky eggplant, and a rich, tomato-based meat sauce, all blanketed in a creamy béchamel sauce. Serious Eats / Amanda SuarezThis moussaka closely mirrors the Greek version, which was created in the 1920s by Greek chef and cookbook author, Nikolas Tselementes. Before Tselementes, moussaka typically consisted of layers of eggplant...

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