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.
Miso, Japanese soybean paste, is healthy and low in fat. It gives a succulent taste to the chicken breasts, but use a light or white miso, as the darker ones are too salty for chicken.
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The beets in this recipe provide the whole dish with a better balance of sweet and spicy tones. Prepare in advance.
Read MoreThe minty flavour complements the spicing of the halibut. I used the last mint in my garden to make this dish. You can also substitute potatoes for cauliflower if you wish.
Read MoreThe main ingredient in yellow rice is turmeric, one of the healthiest spices.
Read MoreThis chelo is based on a Persian dish that would probably be made with ground lamb in Iran, but I used chicken for this version. There is a degree of difficulty in turning it out, but confidence is the best weapon. This dish looks spectacular when unmoulded, its crisp layer of rice cradling fragrant chicken and another soft, steamy layer of rice underneath.
Read MoreThis quick, gluten-free lasagna is easy to put together. Rice noodles don't have quite the same taste as regular noodles, so amping up the flavours of the other components (like homemade meat sauce) is key.
Read MoreIf you use stock base for this recipe, use half the amount of powder that is called for. (Otherwise it will be too salty.) This is my take on chef Nong Poonsukwattana's dipping sauce.
Chinese New Year can last up to 15 days, offering plenty of opportunities to feast with family and friends on delicious traditional dishes.
Read MoreThis dish was inspired by a Spanish rice, lobster and truffle dish I tasted recently. Since truffles are very hard to come by, I substituted them for a drop of truffle oil.
Read MoreWhen I was in New York recently, on a local friend’s advice, I made a beeline to Fung Tu, Jonathan Wu’s wildly creative and idiosyncratic restaurant on the border of the Lower East Side and Chinatown. An alumnus of Per Se, Wu is putting his stamp on American-Chinese cuisine, recreating and modernizing the traditional dishes he remembers from his grandparents’ kitchen and using innovative concepts to elevate familiar dishes. He takes things one step further with an outstanding wine, beer and cocktail list crafted to fit his menu.
Read MoreThis dish is a shout-out to Cuba, whose food will probably become more Americanized now that it’s easier for Americans to travel there. Chicken and rice is really the national Cuban dish and most families have their own recipe. This one is mine. It is a close cousin to paella but with Cuban spicing. Use short grain rice, either Spanish or Italian arborio.
Read MoreAromatic red rice is mahogany-coloured rice that is minimally milled to keep most of its bran husk. It is also called Wehani rice. The flavours are nutty and sometimes popcorn-like. The rice is perfect for a rice salad because it is slightly chewy and does not get mushy. If you like goat cheese it can be sprinkled over the finished salad.
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© 2018, Lucy Waverman.
