Chargrilled Oysters
/Traditionally, these oysters are grilled, but if you don't feel like barbecuing in the November air, heat your oven to 500F and proceed with the recipe.
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Featured Recipes
Grilled Red Snapper and Shrimp with Lemon Butter Sauce
/This 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 MoreLa Provence Bread Pudding
/Bread 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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My Mother's Chicken "Panini"
/My mother liked to play with food. She is the only person I know who would shape red potatoes into mushrooms to serve with this dish. This is not your usual chicken panini - it is really a chicken meatloaf with a crisp bread crust. Use an inexpensive white bread for rolling (in her day there was little choice of bread); good bread doesn't flatten out enough. Serve with "mushroom potatoes" and a salad. This is a slightly updated version of a recipe she taught at her cooking school in the sixties..
Read MoreMy Grandmother's Stuffed Roast Chicken with Helzel Stuffing
/My grandmother, Sophie Geneen, owned a kosher restaurant and hotel in Glasgow from 1930 until she died in 1961. She was the original chef in our family. Her food was known far and wide and the hotel was a home away from home for many Jews who travelled to the area. Her restaurant was the hangout during the war for American Jewish sailors who were stationed at Scapa Flow and she was an icon to them. My aunts married two of them. When she travelled to the United States in the late fifties she was in instant celebrity, lionized by people who remembered her generosity and strength of mind.
Read MoreBruce's Grandmonther's Lemon Crisp
/My 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 MoreSpicy Onion Soup with Lentils
/The addition of garam masala makes this soup sparkle. It's like a French onion soup but thick with lentils and spice. Vegetable stock gives a better flavour than water, and chicken stock works well for non-vegetarians. Serve with some toasted naan.
Read MoreChickpeas and Roasted Squash on a Bed of Swiss Chard
/You can also make this dish with halibut. I roast four 6-ounce pieces of halibut at 450 F for 12 minutes, seasoned with equal amounts of cracked fennel seed, coriander and black pepper. Serve with mango chutney, cucumber relish and rice.
Read MoreGaram Masala
/Garam masala is a fragrant blend of spices that is layered with flavour as opposed to being just spicy. Garam translates as "hot spices." Although it raises your body temperature, the mixture is actually more aromatic than hot. It can be used like curry powder but is often added at the end of cooking to highlight flavours.
Read MoreMango Chutney
/I like to give the chutney a whirl with a hand blender after cooking as I prefer a slightly smoother texture, but it's not necessary.
Read MoreBeef Filet Sliders
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Read MoreMini Mac and Cheese
/This is incredibly rich and cheesy. People can pick up their little gratins, sprinkle on the topping of their choice and savour the flavour combinations. Some of my family's favourite toppings include crumbled bacon, sautéed garlic breadcrumbs, chopped lobster meat, extra cheese, salsa and chopped Italian sausage. Basically, add whatever your imagination allows! I like small tubetti pasta, but any shape will work.
Peking Chicken Rolls
/Buy Mandarin pancakes frozen at Asian grocery stores for the best results. Small tortillas or Boston or iceberg lettuce leaves also work well. Let your guests make their own rolls.
Read MoreSugar Cookie Dough
/Using a combination of light brown and white sugar produces cookies with a lovely golden colour and an appetizing hint of caramel.
Read MoreLemon Sandwich Cookies
/This 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 MoreToasted Hazelnut And Chocolate Chunk Cookies
/Substitute other nuts, if desired, or even other chocolate, such as milk or white.
Read MoreDulce de Leche Thumbprint Cookies
/Dulce de leche is now available at most grocery stores and it makes a sweetly soft cookie. Add it partway through baking, so it doesn't dry out.
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Fig Turnovers
/You can use store-bought fig preserves or use our recipe to make your own. Leftover fig preserves are scrumptious on toast or spread over a wheel of brie before baking.
Read MoreOyster Fritters
/In Victorian times, oysters, which were plentiful and cheap, were served either raw, as a stew or as fritters similar to this recipe. The fritters can be reheated in a 350 F oven for 5 minutes, but they are at their crispiest straight out of the skillet.