Our recipe developers are masters of reinvention. They’ve outdone themselves with this new take on two of the season’s staples: eggnog and cheesecake (always a natural for the freezer). This innovative spin on both sticks to all the flavour fundamentals we know and love—graham cracker crust, cream cheese, eggnog spices, rum—and binds them together in what we’re calling a new holiday classic. Who knew the best eggnog was one you eat with a fork?
Рубрика: TADA! Flyer recipes
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Devilled Eggs
As finger food fare, devilled eggs have never gone out of style. We’ve seen high-low twists pop up on bar and restaurant menus from Vancouver to Miami. Our fancyish reboot, with a simple garnish of microgreens or wafer-thin radish slices, proves that it doesn’t take much to refresh a classic.
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Caramel Popcorn Cake
Our caramel popcorn cake with milk chocolate, peanut butter and caramel buttercream really takes dessert to the next level—or 16 levels, to be exact!
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Apple and Fennel Wild Rice Salad
We’re all up in the club at RICARDO HQ—the lunch club, that is. What’s a lunch club? There are three ways to start one. Ask four friends if they want to share in a rotating lunch schedule and bang! suddenly you’re only making lunch once a week. You can also go potluck-style (because sharing leftovers is caring), or task each person to bring one ingredient per lunch club day to make a communal dish (Greek salad, anyone?). How easy (not to mention healthy) is that? Our apple and fennel wild rice salad recipe can be prepared the night before and is sure to please your whole lunch crew.
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Harvest Vegetable Naan Bread
Because we still had lots of tomatoes, asparagus and zucchini, we created this cross between a sandwich and a pizza, served unheated.
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Slow Cooker Raisin Bread
Our kitchen team pushed the slow cooker to its limits, taking this time-honoured cooking method to new (and slower) culinary heights. Yet despite all our experiments, there was one notable item we were never able to slow cook until now: bread. That’s right. We can’t believe this fluffy slow cooker raisin bread isn’t baked either.
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Rustic Kale and Squash Pie
“This plant grows so abundantly and easily, after a while we didn’t know what to do with it!” admits Ricardo. Indeed, all through autumn, our staffers would leave for the day carrying armfuls of kale. To change up the predictable chips and salads, we dreamt up this hearty pie (the crust is made of whole wheat flour and fresh thyme), where kale mingles with another of the season’s musts: butternut squash.
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Chicken and Cauliflower Macaroni and Cheese
Our recipes are created to make your life easier. They’re designed to be simple, accessible and, most importantly, to share the pleasures and rewards of cooking. Once in a while, we like to go all fancy-pants with a recipe, but for the most part, everything in our magazine is made to be uncomplicated. We want you to be able to find the ingredients at your local store, not have you running all over town trying to plan dinner. In addition to its easy-to-find ingredients list, this chicken and cauliflower macaroni and cheese recipe can be thrown together in one pan. Now how do you like them noodles?
