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.
If you aren't careful, turkey breast can be dry, in which case it won't matter how much gravy you pour on it. Baking the meat slowly, however, locks in the moisture, making it juicy, tender and succulent.
Read MoreIf using fresh chestnuts takes too much time, buy a can or vacuum pack of unsweetened chestnuts and use about 2 cups.
It's easier to bake the stuffing separately, even if you are roasting a whole bird, and avoids potential contamination after the turkey cools.
Read MoreMy grandmother, Sophie Geneen, owned a kosher restaurant and hotel in Glasgow from 1930 until she died in 1961. She was the original chef in our family. Her food was known far and wide and the hotel was a home away from home for many Jews who travelled to the area. Her restaurant was the hangout during the war for American Jewish sailors who were stationed at Scapa Flow and she was an icon to them. My aunts married two of them. When she travelled to the United States in the late fifties she was in instant celebrity, lionized by people who remembered her generosity and strength of mind.
Read MoreOne thing I always love about Thanksgiving is the stuffing. Here’s a recipe to serve alongside the hens. This also serves as a starch.
Read MoreThis chicken is a sparkling spring-like dish. Use the earliest herbs in your garden or buy your favourite kinds. Serve with a vegetable confit.
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© 2018, Lucy Waverman.
