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.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Andrew Milne-Allen, owner-chef of Zucca Restaurant in Toronto, makes this delicious pancake as a little snack before dinner. Bake it either on the barbecue, in the skillet or in the oven. Cut into triangles for serving. Serve it with olives on the side.Read More
If asparagus stalks are thick (and in my opinion better eating), then peel before using. Break the stalk at its natural break then peel up to the head with a vegetable peeler. I used green asparagus as it stands up best to the strongly flavoured salsa.Read More
This recipe is inspired by a dinner I enjoyed at Charlie Palmer’s restaurant, Burritt Room + Tavern, in San Francisco. Based on the old style of meat-and-drink-heavy establishments that dotted San Fran in another era, it serves impressive cocktails and fun, trendy food.Read More
I've always loved devilled eggs, and these ones with subtle Japanese flavours offer a twist on the classic. Older eggs peel better than really fresh ones. If you are having problems with the white tearing, try peeling under cold running water.Read More
These biscuits came about because I could not find small oatmeal biscuits. Served with smoked salmon and cheese or salted butter and jam they are invaluable in my store cupboard and to give away as hostess gifts.Read More