Recipes, tips and reviews
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
Ottolenghi achieves taste in quicker ways by adding interesting spicing and using cooking methods that are not fiddley. These roast baby carrots are richly spiced with harissa while pomegranate seeds add a pleasant crunch and pop of colour to the dish.
Read MoreThis is a tasty vegetarian dish with lots of long noodles. Substitute oyster mushrooms if king mushrooms are not available, but use only 4 ounces (125 grams).
Read MoreA simple fall dish that uses lovely fall produce. Cavolo nero is also known as black kale or Tuscan cabbage, and has a strong, rounded flavour and less bitterness than regular kale.
Read MoreWonderfully fragrant lemongrass stalks and lime leaves add plenty of flavour to this soup, but be sure to remove them before serving. Coriander stems with roots attached give a better flavour (wash them well), but lots of coriander is sold without roots – so just add a couple more stems. Bird's-eye chilies are available in many stores, but use 1 or more teaspoons of sambal oelek if unavailable.
Read MoreWe took the traditional Roquefort out of the dressing in deference to younger palates, but you can add it back in if you want a sharper taste. (Stilton or gorgonzola are also good substitutes.) Let your kids choose their own toppings.
Read MoreThe radishes turn pink when cooked and the spicy green tops give the dish a spark. Spanish espelette peppers are slightly spicy – use chili flakes for a substitute.
Read MoreThis recipe is based on a favourite Japanese appetizer, Denkgaku eggplant. If you don’t want to use an egg yolk, just omit.
Read MorePortland, Ore., is home to a superb dining scene that often sets the trends through its network of exciting restaurants. Famous for its laid-back but inspiring food scene, it was home to the birth of the food-truck craze (there are more than 600 in the city). Visiting Portland recently, I saw that the new trend is vegetable-forward cooking, where vegetables are the main attraction, with protein in a supporting role.
Read MoreThis is a good vegetarian main course, but you can add meat if you like. Korean glass noodles are made from sweet-potato starch and are translucent.
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© 2018, Lucy Waverman.
