Get ready for some magic right in your kitchen, always. You cannot stop eating these Cinnamon Sugar Pretzel Bites. I’m sure ...

The deep-fried olives are stuffed with Spam—a nod to the canned meats the Canadian government rationed out to First Nations ...

If you don't want to use red wine, Rick Stein's recipe ... poaching juice to cover the pears with when they were served - we ate two each easily! I also used golden caster sugar, rather than white ...

Four medium Egg yolks at room temperature, one-fourth cup granulated stevia, one teaspoon vanilla bean paste, two cups low-fat milk, four teaspoons cornflour, and a pinch of nutmeg.

You don't need a recipe — just a fresh way of looking at ... think about what you actually enjoy eating. No one is legally requiring you to serve a protein, a starch and a vegetable every ...

The sweet and savory bite of impeccably poached pear, the peppery punch of fresh arugula, all in a very good piece of ham. It ...

I'm a sucker for desserts that feel elegant without ... pears that require just 15 minutes of active prep. This dessert is made by poaching the fruit in red wine, warming spices such as cinnamon ...

Unlike apples and pears, most varieties of quince are astringent and practically inedible when eaten raw. But cooking quince in a sugar syrup ... which turns its white flesh a deep ruby hue.

For the purest flavour, eat simply scooped with a spoon, doused with as much sugar as your ... In this 20-minute recipe Eleanor Ozich poaches tamarillos in a light syrup of red wine, orange ...

bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid ...

This pear recipe makes use of the whole fruit and adds a pop of romantic color in an otherwise gray month. Poached pears are an easy ... least a few inches of room above. Add the wine, vanilla, spices ...