New Wave Shortcake
/A flaky tender shortcake that is quick to make. You could add dried fruit, especially dried cherries or blueberries, into the mix.
Read MoreRecipes, tips and reviews
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.
A flaky tender shortcake that is quick to make. You could add dried fruit, especially dried cherries or blueberries, into the mix.
Read MoreThis extra-easy dish comes from my grandmother and is not rich or too sweet. It is similar to a light, very moist cheesecake. Serve with strawberries on top.
Read MoreThis cake, which my kitchen team liked much better than carrot cake, has a slight earthiness that is offset by the dried cherries. We used the spoon-in-and-level-off method to measure our flour and sugar.
This mouth-watering cake is made like a sponge cake, but the addition of yeast as a leavener gives it a more solid texture. The spices in the glaze give it a hint of the Ottoman empire. Substitute about 2 pounds (1 kilogram) chopped blue plums for the blueberries during plum season.
A deeply satisfying chocolate cake without butter, eggs or milk. Use the best bittersweet chocolate you can find and read the ingredient list carefully to make sure it doesn't contain any milk solids.
This cake would be delicious at any time of the year, but I like to serve it instead of Christmas cake because it's so light and moist. Spring form cake pans come in odd sizes, but any size from 9 to 10 inches will work. Store the cake at room temperature in a cake tin.
This cake is almost like marzipan in texture - soft and very moist. It may be used as a Passover dessert, too - just substitute margarine for butter.
This is a traditional dessert at Rosh Hashanah, symbolizing sweetness in the coming year. If you have never made a honey cake before or if you are used to dry, disappointing honey cakes, this moist and flavourful version should appeal.
Read MoreThis is a one-bowl cake that works brilliantly: simply beat everything together and bake. Serve with fruit on the side. It makes a lovely breakfast cake too.
Read MoreSometimes after I've made meringues I have lots of egg yolks left over. This light sponge cake uses 6 of them and gives a very tasty result.
Read MoreTraditionally served at Rosh Hashanah, this moist and flavourful cake symbolizes sweetness in the coming year. This may be baked in two loaf pans but start checking the timing after 45 minutes.
For people who like their treats less sweet, this jewel-like spiced cake fills the bill. It keeps a week refrigerated.
Read MoreThere are three steps to making this magnificent cake. You need to make (or buy) lemon curd (recipe follows), bake the cake and make an icing (recipe follows).
Read MoreApples star in this simple dessert. Serve after a main course of pork for a different take on a superb combination.
Read MoreLeftovers of this light-textured, not too sweet, flavourful, health- conscious cake are superb warmed for breakfast. You can also bake it as muffins.
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© 2018, Lucy Waverman.