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.
These tartlets are best if made with really flavourful tomatoes such as heirloom. Grown from ancient seeds, they have the taste and juiciness that tomatoes are supposed to have. If you can't find them, substitute any locally grown tomato.
Read MoreA few tricks we've learned with pizza on the grill: Go lightly on the toppings to ensure that the crust crisps slightly and doesn't go soggy. Make sure your barbecue is clean and lightly oiled so that crusts don't stick. Use a large baking sheet to transfer rolled dough and finished pizzas to and from the barbecue. For this topping, local hothouse and cherry tomatoes both work well. You can also have several other toppings available and let the people choose their own.
Read MoreOysters are always a great treat but even better when you don't have to shuck them yourself. While cooking on the barbecue, their shells open a little way - just enough to easily remove them.
Read MoreI like to serve this salad with Indian food. It is simple but adds fresh flavours to the whole meal.
Read MoreIf you are making corn on the barbecue, add a few extra ears to make this salad. It can also be made with cooked corn rather than grilled, but that doesn't have the same smoky flavour.
Read MoreThis salad is easy to make and provides an excellent way to use this season's fresh, local green beans.
Read MoreThe anchovies in this recipe do not disappear in the sauce, giving it a pleasing saltiness. Use juicy fresh tomatoes while they are still in season.
Read MoreCorn is in abundance right now. Look for heavy ears and avoid corn that is half stripped of leaves as its sugar turns to starch very quickly. Keep corn refrigerated to help prevent starch issues. Tomatoes are finally hitting their stride, too, and I try to find multicoloured ones for a prettier look.
Read MoreIn Chile, tomato salad is served with just about everything. You can omit the spicy peppers if you wish. Coriander is the herb usually used but basil works beautifully with it, too. Use a poblano (greener heat) or banana pepper (more gentle) for the spice.
With corn and tomatoes at their peak, this is the only time of year to serve this salad. The chipotle adds smokiness, but you can use Asian chili sauce or hot sauce if it is not available. This is a good buffet salad as well as a side dish for grilled steaks.
Read MoreServe with garlicky sautéed spinach and fingerling potatoes. Look for loin chops that have a good piece of fillet in them.
Read MoreThis is one of my favourite egg dishes because it’s simple to make and has a smooth, silky texture. If you prefer, bake the flan in four individual ramekins, reducing the baking time slightly.
Read MoreIn the test kitchen, we just loved this soup – it’s bright-tasting, refreshing and full of flavour.
Read MoreThe secret to this recipe is the high-quality additions. No acid is ever needed with great tomatoes. They have enough of their own.
Read MoreSummer comfort food doesn’t get better than this. Try adding shaved fennel, olives or even anchovies over the tomatoes
Read MoreWarm Sauteed Pepper and Tomato Salad
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© 2018, Lucy Waverman.
