French Lemon Chicken
/A classic French dish updated for simplicity that's packed with fresh flavours. Serve with roasted red potatoes and green beans.
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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.
A classic French dish updated for simplicity that's packed with fresh flavours. Serve with roasted red potatoes and green beans.
Read MoreThis pesto freezes well, so I make lots and have it for the next couple of months. If Meyer lemons are not available, use tangerines (remove the seeds) with a spritz of lemon juice. If you can't find all the fresh herbs for the rub, cut the quantities by a third and substitute dried.
Serve each chop with a small dab of salsa beside it and the rest of the salsa served separately. Use regular thyme with a pinch of lemon rind if lemon thyme is not available. Serve with a mushroom risotto.
Ginger lemon meringue tart is a festive twist on the classic pie. The big challenge when it comes to making a meringue tart is the meringue's tendency to separate from the filling and ooze liquid. To ensure that this won't happen, avoid making the topping too far in advance. The way of making a non-weeping meringue by cooking cornstarch and water together comes from The Baker's Dozen Cookbook . You will need most of a 350-gram package of ginger cookies or can use pre-baked short-crust pastry if you wish.
Read MoreIf you make this dessert in raspberry season, buy them fresh. Frozen ones (not in syrup) also work very well in this recipe.
Read MoreThis recipe was inspired by lunch at Red Fish Grill in New Orleans. The fish of choice in Louisiana is oily, rich-flavoured redfish, which isn't available here. But red snapper makes an excellent substitute. If you prefer to cook indoors, bake at 450 F for the same amount of time.
Read MoreMy husband Bruce's grandmother Daisy was a farmer's wife and cooked tasty, hearty food. She made a cookbook of these recipes, which I inherited. Written neatly in her own hand she has made a living history of what people ate between the two world wars. Her white Christmas cake is still a family favourite, and her knowledge of food from other cultures amazed me, too. This recipe is probably from the thirties.
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 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 MoreFez is the ancient spiritual centre of Morocco. Its Medina, the ancient city centre, is the oldest in existence. Spice vendors selling mounds of brightly coloured spices are everywhere, and this recipe is an homage to them. It is full flavoured and should be served with couscous, blood orange and radish salad. The fresher the spices, the better the flavour.
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 MoreThis recipe is adapted from one provided by Danielle Locke (www.deelishdesserts.com), who sells her gluten-free baked goods at the farmers' market in Belleville, Ont. This is her most popular cake, slightly adapted for home bakers.
Read MoreThis is a French version of lemon meringue pie. It is lighter and more tart than the familiar one we all know and love. The difference is that a tart lemon curd is used as the filling and the meringue is cooked on a slow heat rather than a high one.
Read MoreA lemony cheesecake with a strawberry topping is the perfect end to a dinner. It also freezes well. Make the cheesecake a few days ahead but don’t top with the strawberries until a few hours before.
Read MorePan roasting is a simple technique favoured by chefs when cooking meat and poultry because it creates excellent flavours.
Read MoreThis is a modern take on lemon mousse. To make this recipe even easier you can buy jars of lemon curd. You can make smaller servings or double the recipe to feed more.
Read MoreA deluxe fish recipe for special entertaining. Ask for the fillet of monkfish, left whole and trimmed. It will look like a thin fillet roast. Trim the thinner end or fold it under so that the roast is of even thickness.
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 MoreThis recipe looks spectacular and it is easy to make.
Read MoreA classic French dish updated for simplicity that's packed with fresh flavours. Serve with roasted red potatoes and green beans.
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© 2018, Lucy Waverman.