These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Featured Recipes

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.

Shortbread Cookies

The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.

Shrimp and feta with orzo

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.

Devilled Deep Fried Eggs

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.

Squash Soup with Wild Mushrooms

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.

Apple pie with cheddar crust

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).

Pork with White Beans and Bitter Greens

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.

July 28, 2018

Vietnamese Dipping Sauce

July 28, 2018/ Lucy Waverman

The traditional Vietnamese dipping sauce. The red pepper gives colour but can be omitted.

Servings: Serves 6

Ingredients

1/4 cup water
1 cup sugar
1/2 sweet red pepper, stem removed, chopped
1 tsp minced garlic
1 tsp Asian chili sauce or to taste
3 tbsp fish sauce
1/4 cup lime juice
2 tablespoons finely shredded carrots

Method

Combine water and sugar in a pot. Bring to a boil over high heat stirring until the sugar is dissolved. Boil for 2 minutes or until slightly syrupy. Remove from heat and allow to cool completely.

Place red pepper, garlic and chili sauce with 1/4 cup of sugar syrup in a food processor or blender and purée. Add fish sauce and lime juice. Taste for seasonings, adding more syrup to thin it down if needed. Place carrots in a bowl and add sauce.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Vietnamese Dipping Sauce

Ingredients

Method