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.
Israeli couscous has a larger grain than the more familiar Moroccan version. The pea-sized wheat bits can be found in many grocery stores alongside rice and is sometimes labelled as super couscous, maftoul or pearl couscous. Unlike Moroccan couscous, Israeli couscous can be prepared in the same way as pasta, by boiling in salted water or chicken stock.
Read MoreThis is great as a topping for Eggs Benedict (you can also try Refried Beans with Chorizo). The spinach elevates the onions to another level.
Read MoreI have taken some licence in calling this a bouillabaisse because it has no fish in it, but it does have some of the same seasoning. It can be served hot or cold, but the dumplings taste better in hot soup.
Read MoreIf you want to serve more people, this recipe is easily doubled, using two baking dishes. For the simplest serving, you can make them individually in ramekins (they will take a little less time to bake). The leek and spinach mixture can be prepared a few days ahead – keep it in the fridge until you’re ready to bake. Reheat it for five minutes in the oven before adding eggs and continuing with recipe.
Read MoreThis soup is a little spicy with minty and citrus flavours – a perfect beginning to any meal. You can use other herbs, such as basil or cilantro, if you prefer.
Read MoreMake these dumplings ahead of time and reheat in the soup. Making your own stock is best, otherwise buy chicken broth at the butcher shop or a low-salt Tetra Pak.
Read MoreServe either hot or cold, cut in wedges. You can vary the fillings—try leek and bacon, smoked salmon and chives—but the method stays the same. Use your largest skillet. Smaller ones work, but the mixture takes longer to cook.
Read MoreBorscht is a popular soup all over eastern Europe. Traditionally, the spinach version is made with a mixture of sorrel and spinach. Sorrel is a lemony-flavoured herb that gives the soup a bright, zesty taste; if none is available, use extra spinach and add extra lemon juice.
Read MoreThis salad brims with freshness and snap. If you can't find fennel, use Belgian endive instead.
Read MorePowered by Squarespace.
© 2018, Lucy Waverman.
