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 18, 2018

Flank Steak

August 18, 2018/ Lucy Waverman

My grandson Josh, 6, said that he loved this steak so much it changed his life!

Ingredients

1½ lb (750-gram) flank steak
2 tablespoons Dijon mustard
1 tablespoon chopped rosemary
1 teaspoon chopped garlic
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
¼ cup olive oil
Salt and freshly ground pepper

Method

Use a sharp knife to score one side of the flank steak in a cross hatch pattern.

Combine mustard, rosemary, garlic, balsamic and soy. Whisk in olive oil. Pour over flank steak and marinate for 1 hour on the counter or 4 hours refrigerated.

Preheat oiled grill to high. Season steak with salt and pepper.

Place steak on grill and grill about 4 minutes a side or until medium rare.

Let sit 5 minutes and slice against the grain. Serves 8 as sandwiches.

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.

Flank Steak

Ingredients

Method