Buttermilk fried chicken
/Tanya Holland, owner of Brown Sugar Kitchen and B Side Barbecue in Oakland, Calif., serves unforgettable crunchy andflavourful fried chicken as well as rich, smoky barbecue.
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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.
Tanya Holland, owner of Brown Sugar Kitchen and B Side Barbecue in Oakland, Calif., serves unforgettable crunchy andflavourful fried chicken as well as rich, smoky barbecue.
Read MoreThis is a homemade version of traditional British fried fish but with a twist as it’s served with a spicy mango slaw instead of chips. Use the batter as soon as the baking powder is added, to ensure crispness.
Read MoreThe chicken is fried for just a few minutes, then baked to finish cooking. The technique of brining with buttermilk opened my grandson Josh's eyes to the science of cooking as it tenderizes the chicken, making it juicier.
Read MoreWhen I lived in Scotland, cooking gefilte fish for Passover and other Jewish holidays meant frying it. I had actually never heard of boiled gefilte until I came to Canada.
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© 2018, Lucy Waverman.