Recipes starting with A
Apple Tart Tatin with Amaretto Whipped Cream
Chef Craig Flinn's version of the classic Tart Tatin, using Nova Scotian apples.
Asian-Style Broth Fondue
Enhancing the broth with fresh herbs, spices and other aromatics adds a unique flavour to the seafood and creates an amazing aroma. Poaching is a perfect way to prepare fish and shellfish, while the broth helps to keep the meal lighter than the more traditional cheese or oil fondues.
