A lovely warming, filling dessert, so save room for it.
The actual seed at the very middle of an apricot looks a fair bit like an Almond. The Chinese not only often use Apricot Kernels and Almonds interchangeably in their cooking, they also use the same word for both. If you are in China and are having an Almond dessert, chances are that you are…
Dead easy cheeseballs to make, with surprise fruit-and-nut centres that give them a bit of sophistication.
A classic English dessert.
This banana bread is so tropical, you’ll almost be tempted to serve it with a paper umbrella sticking out of each slice.
A classic North American drop cookie recipe. Recipe from: Fannie Merritt Farmer.
A classic pecan pie recipe.
Looks as great as it tastes.
A very easy candy to make at home.
This recipe has a high futz factor. But it is such a good vegetarian dish, the meat-eaters at the table will ignore the roast and dig into the vegetarians’ dinner!
A hearty, tasty rendition of Brussels Sprouts.
A quick and easy spread for crackers at a party.
You can make these patties a day ahead and refrigerate, or even make ahead and freeze. Nice served with a salad made with watercress or rocket / arugula.
A rich soup, nice in small portions as a starter
This recipe requires a food processor, but on the upside, a food processor makes it lightning fast.
This is a real mid-Atlantic dish: British mincemeat meets North American cranberries, pecans and corn syrup. And it is really good.
These look gorgeous and people will think you slaved for hours, but they are dead easy.
This is an easy, very different dessert, yet still a very classic finish to a meal, combining cheese and fresh fruit.
You can use any kind of greens you like: mustard, beet, chard, etc. Good as a side to meat or pork.
The upside of this cake is that it’s a make-ahead cake. That’s also the downside — don’t plan on serving it a few hours from now.
These are classic North American drop cookies.
A classic Marzipan recipe.
Nut oils are oils that are pressed from nuts. They have a low smoke point, so they are generally not something you’d pour into a skillet to fry up onions in. And even if that didn’t deter you, the price and taste would. They are generally too expensive, and too strong-tasting, to use in any…
This recipe used to be an American favourite at Thanksgiving.
