Place nuts & cooking chocolate into food processor & pulse until roughly ch ...

Open the oysters over a large bowl in order to catch the water held in thei ...

Heat heavy-based saucepan and add oil. Boil stock. Add shallots, garlic and ...

Place the gelatine sheets into a bowl and cover with cold water. Meanwhile, ...

Place washed oysters on serving plate. Combine remaining ingredients and sp ...

Champagne has always been the bubbly liquid that defines celebrations. Whil ...

Incredibly simple yet incredibly tasty, a fool is one of the easiest desser ...

Kim Cyr, sommelier at Toronto's combined her two favourite tipples - the mi ...

Sparkling wine cocktails are elegant and flavourful, none more so than the ...

This dessert can be prepared up to 2 days in advance. The parfait tastes be ...

You can make this dish even more special by using chanterelles or a mixture ...

This recipe is based on Michel Gu?rard's in his book Cusine Minceur, publis ...

Dry Champagne and mouth-puckering pomegranate molasses combine to make a so ...

Fresh ginger gives this refreshing punch an added kick. Leave the skin on t ...

Definitely more frivolous but (surprisingly?) delicious, this cocktail may ...

Traditional Daisies were long, sweet cocktails served on the rocks. This ve ...

Another treat based on a recipe from The Savoy Cocktail Book, circa 1930.

Inspired by the Savoy Hotel's quintessential recipe, this classic Champagne ...

10 servings, 1 cup each

Elegant but easy, this lemon-orange flavored punch gets its sparkle from gi ...

Pink Champagne Mold recipe

Sparkling Champagne Punch

Pink Champagne Mold

French Women Don't Get Fat by Mireille Guiliano; Knopf (2004)