Cream of Lentil and Apple Soup with Horseradish
/Featured in my new book, A Year in Lucy's Kitchen, this soup is my favourite winter indulgence. It is based on a recipe that I had in the Auvergne in France, where lentils du Puy are grown.
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Featured Recipes
Caesar Egg Salad
/This take on the egg-salad sandwich combines two of my favourite foods: chopped eggs and Caesar salads.
Read MoreChicken with Seaweed
/Despite its name, my version of this dish doesn't contain any seaweed. Instead, I use kale, which becomes crisp and seaweed-like when fried. Winter kale is at its best right now. Use Tuscan or black kale if you can find it; it has the most flavour and gets crispy easily.
Read MorePickerel in Black Bean Sauce
/Preserved black soy beans are sold in Asian grocery stores. If you can't find them, substitute black bean sauce, which is available at supermarkets (and if you use black bean sauce, omit the ginger and garlic).
Read MoreStir-Fried Vegetables with Noodles
/This is a tasty vegetarian dish with lots of long noodles. Substitute oyster mushrooms if king mushrooms are not available, but use only 4 ounces (125 grams).
Read MoreEscarole and Sweet Potato Soup
/The combination of chicken stock, escarole and sweet potatoes makes a superb soup that is low in calories and full of flavour. I like adding yogurt for a creamier version, but it is not necessary.
Read MoreBroccoli and Cauliflower Salad
/Broccoli and cauliflower are always a good combination, but their flavours really come out with this creamy anchovy drizzle.
Read MorePasta with Squid Rings
/This recipe - a salute to the Olympic rings - doubles easily.
Read MoreYogurt Mango Parfait
/This flavourful and exceptionally easy dessert calls for pressed yogurt, which you can buy at specialty stores but is also easy to make. To do so, place yogurt in a cheesecloth-lined sieve over a bowl and refrigerate for 12 hours, then discard the liquid in the bowl and use the compressed yogurt for dabbing on to desserts instead of whipped cream or in dips to replace mayonnaise.
I like to serve a few pieces of dark chocolate with the parfait for extra antioxidants.
Read MoreJeff Bridges Crazy Nacho Dip
/Crazy Heart, the film for which Bridges is nominated, is partly set in Santa Fe. Laird's version of this popular southwestern dish is rich and indulgent. She says the original recipe came from Diane Clement at the Tomato, but she has tempered it over the years. She makes a double batch and freezes half, often in little ramekins.
Julia Child's Galettes au Camembert
/Meryl Streep brought Julia Child to life brilliantly in Julie & Julia. And Julia loved these simple Camembert biscuits adapted from her book Mastering the Art of French Cooking.
Read MoreClooney's Cheesy Dreamies
/Many women think George Clooney is the ultimate dreamboat, others think he can be a bit cheesy. So, in honour of George, here's a cheesy nibble that everyone will love. The key is to use challah (egg bread), as it has more taste and makes better sandwiches than many other breads.
Read MoreDistrict 9 Shrimp Dip
/I admit this is a bit far-fetched, but the aliens in District 9 were called Prawns and the movie is up for an Oscar. This is a Creole version of shrimp cocktail and in my opinion far superior. The sauce has colour, texture and a real zing.
Cruz Mushrooms with Spicy Spanish Sauce
/Penelope Cruz always brings a fiery Spanish flavour to her roles, and this includes her turn in Nine. Using anchovies as flavouring is an integral part of Spanish cooking. The smaller the bread toasts, the more you can make.
Read MoreDulce De Leche Tartlets
/Dulce de leche is the thick South American sweet caramel paste that can be bought in gourmet shops but is easy to make on your own. Combined with store-bought puff pastry, it makes a wonderful, very quick dessert.
Read MoreRoasted Chicken Breasts with Cape Gooseberries
/Cape gooseberries have many names, including physalis and ground cherries. They are grown in South America (although were originally grown in South Africa) and are available here all year. I tend to buy them in the winter, when there is not so much choice of fruit for sauces. They make a pretty garnish with their papery brown cloak and they cook very well too. If you can't find cape gooseberries, you can substitute one small mandarin orange, thinly sliced with its peel. Add to the pan along with the onions. Serve with quinoa and sautéed dandelion greens.
Read MoreSalad of Bitter Lettuce and Mushroom Confit
/Confit used to be reserved for preserving duck or goose. Today, the word is associated with any ingredient that is cooked long and slow in oil. Mushrooms are a great favourite of mine done this way - they have a juicy texture and interesting taste and can be used in salads, quickly sautéed as a side dish or served as a little hors d'oeuvre. You will end up with plenty of leftover herb-scented vegetable oil; just strain and use for cooking. These mushrooms will keep for at least 2 weeks covered in oil.
Chile Steak
/This zesty dish originally comes from Chile, but variations are found in other South American countries. The flank steak gets a burst of flavour from the marinade and Chilean pebre sauce (the recipe follows). Use hangar steak or bavette instead of flank if you prefer. Serve with rice.
Read MoreChilean Pebre
/Pebre is a fresh-tasting Chilean herbal hot sauce that comes in many different forms. This one has a pesto-like texture and isn't as spicy as usual, but you can heat it up with more jalapeños if you like. It is excellent with simple meats, chicken or fish. Combined with some sour cream, it makes a great dip for vegetable chips.
Read MoreJamaican Jerk Pork with Pineapple Salsa
/Authentic Caribbean jerk pork is grilled over a slow fire until it reaches a lovely mahogany shade and the spices have permeated the meat. However, the easiest way to prepare it at home when it's cold outside is to bake it in a hot oven. If you want the dish to be spicier, add authentic Caribbean chili peppers such as Scotch bonnets, but remember that these are the hottest peppers around. Serve with pineapple salsa or buy a spicy salsa to go with it.