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.
The seasonally available blood oranges provide a delicious contrast to the rich filling. Serve with lightly whipped cream if desired. Although the tart serves more than six, it keeps for up to a week of decadent eating.
This cake would be delicious at any time of the year, but I like to serve it instead of Christmas cake because it's so light and moist. Spring form cake pans come in odd sizes, but any size from 9 to 10 inches will work. Store the cake at room temperature in a cake tin.
The secret to this healthy, flavourful soup is to bake all the vegetables unpeeled, then peel and add them to the spices and stock. For the best flavour, I prefer Hubbard squash; other types are more watery.
Although similar to crème caramel, this is a firmer-textured custard. The recipe works like a charm – if you’ve ever been worried about turning out these caramel-coated moulds, don’t worry, it always works.
Read Morehere's nothing more romantic than staying home for a special Valentine's Day dinner – especially if the kids aren't around. I developed this menu specifically for the non-cooking partner in the relationship. This is a surefire way to wow your sweetheart. The recipes are easy, as is the shopping.
Read MoreCheesecake is a guaranteed winner on Father's Day and this no-bake recipe gives fast results and unbelievable taste. If you don't want a ginger crust, substitute crumbled graham crackers or chocolate cookies. The fruits can change with the seasons, too.
Read MoreIt happens once a year in the dead of January (and if you miss it, you’ll be kicking yourself until next year): Seville oranges, the bitter citrus fruit from Spain and California, have their short but delicious season. For those of us who love marmalade, it is our one chance to make it.
Read MoreCitrus is frequently served as dessert after a Japanese dinner. This way of preparing oranges is perfect after a spicy meal. We used the orange juice collected after segmenting the oranges.
Read MoreThis salad is a great companion for the eggs. Use grapefruit instead of oranges if desired.
We were served this roast at room temperature, but it could also be hot. If juniper berries are unavailable add a tablespoon of gin.
Read MoreBeloved by children because of its sweetness, this traditional family dish pairs nicely with roasted vegetables, such as parsnips, carrots, fennel and Brussel sprouts. Use chicken breasts or thighs instead of a whole chicken if desired.
Read MoreBudino, pudding in Italian, is rich, dense and delicious. The dessert looks spectacular in tiny glasses, small soufflé dishes or espresso cups. The milk chocolate texture is slightly different from the dark, making this both a taste and texture delight.
Read MoreYou can add chopped red onions to this salad.
Read MorePowered by Squarespace.
© 2018, Lucy Waverman.
