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.
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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.
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.
Read MoreAndrew Milne-Allen, owner-chef of Zucca Restaurant in Toronto, makes this delicious pancake as a little snack before dinner. Bake it either on the barbecue, in the skillet or in the oven. Cut into triangles for serving. Serve it with olives on the side.
Read MoreIf asparagus stalks are thick (and in my opinion better eating), then peel before using. Break the stalk at its natural break then peel up to the head with a vegetable peeler. I used green asparagus as it stands up best to the strongly flavoured salsa.
Read MoreThis sensual dish of rare tuna is mixed with avocado and a scented dressing topped with nori chips. The chips are better than any potato chips you will ever have.
Read MoreThis recipe is inspired by a dinner I enjoyed at Charlie Palmer’s restaurant, Burritt Room + Tavern, in San Francisco. Based on the old style of meat-and-drink-heavy establishments that dotted San Fran in another era, it serves impressive cocktails and fun, trendy food.
Read MoreI used a flatbread that was about 9 x 12 inches (23 x 30 cm). If dandelion greens are unavailable, replace with arugula (which does not have quite the same punch but is good nevertheless).
Read MoreWhat could be more summery a dish than gazpacho, that cold Spanish soup that requires firing up nothing more than a blender?
Read MoreThese vegetarian dumplings are based on the ones at Mission Chinese restaurant in New York City.
Read MoreI've always loved devilled eggs, and these ones with subtle Japanese flavours offer a twist on the classic. Older eggs peel better than really fresh ones. If you are having problems with the white tearing, try peeling under cold running water.
Read MoreThese biscuits came about because I could not find small oatmeal biscuits. Served with smoked salmon and cheese or salted butter and jam they are invaluable in my store cupboard and to give away as hostess gifts.
Read MoreThis feta will keep up to two weeks refrigerated. Serve at room temperature.
Read MoreThese are the tastiest empanadas, and pastrami is such a trendy ingredient right now.
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© 2018, Lucy Waverman.