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This is an incredibly impressive yet easy dessert to serve to a crowd. Make it the centrepiece of your holiday dessert table.

Streusel is German for “sprinkle”. Unusually, the streusel topping for this delectable raspberry bar is the same mixture as the pastry base of the bar.

As flaky and rich as anything you can buy at the finest patisserie. Mini pastries give you portion control- if you can stop at just one!

Lining the side of the springform pan helps the cake come away from the pan better when you go to unmold it and results in cleaner layers, but it’s unnecessary if the pan is nonstick. Trim the parchment paper level with top of springform pan so you aren’t reaching down through a tunnel of paper to form the cake layers.

We know, we know- Brussels sprouts are not a popular vegetable! They are really good for you, so don’t let memories of overcooked, grey sprouts stop you from trying this fabulous recipe.

Brown rice is lower on the glycemic index than white rice and contains more fibre, meaning it makes you feel full longer. Try this salad for your packed lunches.

A decadent treat that’s easier to make at home than you might think. Warning- it is messy!

Warm salads provide a sense of occasion, maybe because we most often eat them at fine dining restaurants. Any night can be an occasion when you make this tangy-peppery salad for family and friends.

Barley is high in fibre and low on the glycemic index, making it a great substitute for the usual white rice used in pilaf. Try this side dish with a roast instead of potatoes or rice.

For Christmas cookies, use your favourite cookie cutter shape - try stars, snowmen, angels or Christmas trees.