Shortbread Cookies
/The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
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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.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
Read MoreSue Devor – Gail’s honorary aunt – is an extraordinary baker. During Gail’s childhood, Sue would make her favourite decadent chocolate meringue cookies every Passover. Today, no Passover is complete in Gail’s home without them. These addictive cookies are a little crispy on the outside with a gooey, chewy chocolate centre.
Read MoreUsing a combination of light brown and white sugar produces cookies with a lovely golden colour and an appetizing hint of caramel.
Read MoreThis is an easy cookie - you cut out the centre of the top cookie, if desired. Lemon is always a favourite because its tart taste contrasts with other sweeter offerings. You can buy lemon curd (I usually thin it down with a little whipped cream) or you can make your own.
Read MoreSubstitute other nuts, if desired, or even other chocolate, such as milk or white.
Read MoreDulce de leche is now available at most grocery stores and it makes a sweetly soft cookie. Add it partway through baking, so it doesn't dry out.
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You can prepare the dough ahead of time, wrap the sheets in plastic and bake them up to one week later.
Read MoreThis is not only a good example of a drop cookie, but it is also the definitive chocolate cookie - with chocolate in the dough and chocolate chunks distributed throughout the cookie. It is always first to go on a tray of mixed cookies.
Read MoreThis is the definitive chocolate monster-chunk cookie, with chocolate in the dough and chocolate chunks distributed throughout, adapted to be gluten-free. It's an irresistible combination of chocolatey tastes and textures.
Read MoreIn his travel guide/cookbook /restaurant guide, Serious Eats: A Comprehensive Guide to Making and Delicious Food Wherever You Are, Ed Levine delves into everything from pizza ovens to chocolate chip cookies.
Esther Tabert is a second-year student at Stratford Chefs School with a strong interest in food writing and styling. Her recipe appealed to me because it was a sweet take on her mother’s love of chamomile tea.
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© 2018, Lucy Waverman.