The Tribune

Chelsea Lytle Last week, we discovered something that will forever change the way you think about cupcakes: you can bake them in ice cream cones. While you’d be hard-pressed to find someone who doesn’t like cupcakes, the edible cone far surpasses the traditional paper cup. You can make these using[Read More…]

Monique Evans After a long day of skiing on Saturday, I arrived home with a serious craving for the spicy Asian-style soup my mom always makes. I’ve collected a significant number of Asian ingredients over the past year, so I figured I’d look up some recipes for guidelines. This soup[Read More…]

blogspot.com Having holiday bread and cheese withdrawal? Fear not. This baked brie is easy, oh-so-delicious, and guaranteed to disappear in 10 minutes or less. It’s served with caramelized onions and wrapped in puff pastry. If you don’t like onions, you can use cranberry relish and almonds, or even raspberries tossed[Read More…]

Holly Stewart There’s no reason that peppermint bark can’t be enjoyed year round. Nor should Williams Sonoma have a monopoly ($30 per box) on this refreshing treat. The store-bought version has a layer of dark chocolate, a layer of white chocolate, and crushed peppermint candy on top. Adding peppermint extract[Read More…]

Monique Evans With the first real snowfall of the year, it’s officially time for warm holiday drinks. One of my favourites is hot mulled cider. The other night, I added peach juice to my regular recipe and it was oh-so-delicious. The proportions in this recipe are rough, so feel free[Read More…]

flickr.com This cheesecake is not the spring form New York cheesecake you’re used to. Rather, it’s supple and pudding-like in texture, with a delicious cream cheese flavour. It has a graham cracker crust—a must for cheesecake­—and a soft cream cheese filling. A sour cream topping is a perfect garnish for[Read More…]

Holly Stewart Growing up, my house had a fridge full of condiments. We had everything you could ever need to flavour your food, even when we hadn’t bought food to flavour. Despite the frustration that comes with a fridge that looks full but lacks actual substance, there is an advantage[Read More…]

Holly Stewart Holly Stewart I was walking through the Milton-Park intersection on Halloween when it started to snow. I didn’t care that it was still October and that most people were roaming the streets in slutty costumes; I was in the mood for hot chocolate and Christmas carols. With Second[Read More…]

Chelsea Lytle     Since pumpkin season is now well underway, I felt it would be appropriate to make something with my favourite squash. As delicious as “pumpkin bread” is, it’s not a typical bread—it’s a sweet loaf. This bread was inspired in part by my love of pumpkins, but also[Read More…]

I have a soft spot for salsa, especially salsa fresca. Fruit is a lovely addition to the popular sauce, adding colour, sweetness, and complexity to the flavour. It’s one of my favourite summer snacks, but it can be enjoyed year round. Because the Ontario peach season is winding down, now[Read More…]