Refried Bean with Chorizo
/I love this as a topping to liven up Eggs Benedict (another option is Caramelized Onions With Spinach), but it also makes a wonderful side dish, full of spice and flavour.
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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.
I love this as a topping to liven up Eggs Benedict (another option is Caramelized Onions With Spinach), but it also makes a wonderful side dish, full of spice and flavour.
Read MoreThis salad is easy to make and provides an excellent way to use this season's fresh, local green beans.
Read MoreThe look of these beans may make you remember "Frenched" frozen beans, which were a staple in many homes. These are fresh and crunchy, sparked by a spritz of lime. Don't use the lime until just before serving as it will turn the green beans brown if they sit for a few hours.
South Indian vegetables can be very simply prepared. Here green beans are blanched and then quickly stir-fried with spices. These can be served with any meat, poultry or fish dish, South Asian or Western.
Read MoreThe beans and the healthy kale play counterpoint to the richness of the next course.
Read MoreDanny Bowien’s beans go well with many Asian dishes, including the pork recipe below. Use balsamic vinegar if black is unavailable. Remove seeds from chilies before pickling if you want less heat.
Read MoreThis salad brims with freshness and snap. If you can't find fennel, use Belgian endive instead.
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© 2018, Lucy Waverman.