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.

August 09, 2018

Lucia's Gochujang Sauce

August 09, 2018/ Lucy Waverman

This sweet, tangy traditional sauce is used all over Korea. It can be added to soups and stir fries or served with grilled chicken.

Ingredients

2 cups white wine
1 tablespoon chopped garlic
4 slices ginger, about the size of a quarter, peeled
4 green onions cut in 3-inch lengths
1 teaspoon peppercorns
1 teaspoon chili flakes
3 tablespoons Korean hot pepper paste
1/2 cup honey
¼ cup soy sauce1 tablespoon brown sugar

Method

Pour white wine into a pot and bring to boil over high heat. Boil for eight minutes or until reduced by half. Add garlic, ginger, green onions, peppercorns, chili flakes, hot pepper paste, honey, soy and brown sugar and whisk together.

Turn heat to medium-low and simmer for 20 minutes, or until sauce is flavourful and coats the back of a spoon. Strain. Makes about 3/4 cup 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.

Lucia's Gochujang Sauce

Ingredients

Method