Recipes, 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.
This pudding is the essential dessert of South Africa. It has the texture of a sticky toffee pudding and was traditionally eaten with Madeira, the sweet fortified wine from which it gets its name. Do not soak or store the pudding covered, as it'll become too sticky.
Read MoreBread pudding is the classic finish to any dinner in Louisiana. This version, topped with brown butter rum sauce, is from chef Erick Loos at La Provence Restaurant in Lacombe, La. It's so light and custardy in texture that it may revolutionize your concept of bread pudding. If you are working with fresh bread, bake the cubes at 350 F for 5 minutes, or just until dried out.
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This old-fashioned dessert is coming back into style; I saw it on gastropub menus in both Britain and New York. Think of it as a more sophisticated rice pudding. Use pearl tapioca, not the instant kind (I buy mine at Asian grocery stores).
Read MoreThese corn puddings are a creamy soufflé topped with meaty portobello mushrooms with a touch of miso to really bring out the flavours. Serve with a zucchini slaw on the side.
Read MoreBudino, pudding in Italian, is rich, dense and delicious. The dessert looks spectacular in tiny glasses, small soufflé dishes or espresso cups. The milk chocolate texture is slightly different from the dark, making this both a taste and texture delight.
Read MoreThis pudding is my essential easy dessert using my annual batch of marmalade. It doubles beautifully. Gild the lily by adding a spoonful of lemon gelato.
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© 2018, Lucy Waverman.
