Food

Pretty holiday cookies that don’t taste like cardboard

Making holiday cookies—the rolled, cutout, and glazed butter-cookie variety—is everyone’s favourite December activity. Unfortunately, these cookies either look good but taste like cardboard or have buttery, rich flavour but lack visual appeal. We wanted a simple recipe that would produce cookies sturdy enough to decorate yet tender enough to be worth eating. Superfine sugar helped …

For a quick take on pizza at home, use Indian flatbread

Naan is an Indian flatbread with a chewy texture and a puffed, slightly charred crust. Brushing the baking sheet with olive oil and then baking the naan on the lowest rack in a 400 F oven gives it a crispy texture—just like pizza crust. This recipe can be doubled. Follow this recipe with your kids. …

Can’t get a whole pig? You can still make a yummy porchetta

Traditionally, Italian porchetta is a whole pig that is spit-roasted to produce fall-apart tender, rich pieces of slow-cooked pork, aromatic with garlic, fennel seeds, rosemary, and thyme. It’s served with pieces of crisp skin on a crusty roll. Seeing as most people don’t have a rotisserie in their kitchen, or access to whole pigs, porchetta …

Yukon Gold potatoes are the gold standard for this gratin

Potato gratin is a notoriously heavy side dish, laden with cream and gooey cheese. We wanted to shift the focus of this classic side dish to the potatoes. We chose Yukon Gold potatoes for their rich flavour and moderate starch content, which helped them hold their shape when cooked. Tossing the potatoes with fruity, flavourful …

Crinkle cookies look pretty but can they taste better?

Rolled in powdered sugar before baking, chocolate crinkle cookies (often called earthquakes) feature chocolaty fissures that break through the bright white surface during baking. While striking in appearance, these cookies often fall short on taste. Using a combination of cocoa powder and unsweetened bar chocolate rather than bittersweet chocolate (which contains sugar) certainly upped the …

Old stale bread transforms into croutons that top this soup

Don’t throw out stale bread. Seriously, don’t. Baguettes, sliced sandwich bread and even loaves of crusty white bread can be recycled into homemade croutons. Use a chef’s knife to cut the bread into cubes (1/2-inch to 3/4-inch cubes are ideal). Toss the cubes with olive oil and some salt, and then spread them out on …

For a classic meatballs in marinara, turn to the multicooker

It’s hard to find anyone who doesn’t love a bowl of spaghetti topped with meatballs and marinara, but stovetop versions are often messy (between the spattering oil from frying the meatballs and the sputtering tomato sauce), and the sauce requires a long simmering time to develop rich, deep flavour. We turned to the multicooker for …

How to transform homey gingerbread into a stately layer cake

Good gingerbread is dark and moist, with an intriguing hint of bitterness and a peppery finish. Usually it’s a rustic square cake or maybe even an attractive Bundt, but it’s never quite sophisticated enough to serve as the centerpiece holiday dessert. We wanted to transform homey gingerbread into a stately layer cake. The problem? Traditional …

Tenderize and tackle tough short ribs in a sous vide bath

Beef short ribs are a prime example of how the precise control of time and temperature afforded by sous vide cooking can affect a piece of meat. Short ribs are a tougher cut, with a good amount of collagen and intramuscular fat so they are traditionally braised to a fall-apart texture. But with sous vide, …

Make a sweet bread that requires you eat it with your hands

Monkey bread is a knotty-looking loaf of sweet bread made from balls of dough coated with cinnamon, sugar and melted butter. It’s traditionally served warm so that the sticky baked pieces can be pulled apart. The name “monkey” refers to how you eat this sweet treat—with your hands. Follow this recipe with your kids. MONKEY …