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.
I love the texture of sticky rice. Having had some issues with getting the texture correct – mine was too gluey – I turned to Nick Liu, chef proprietor of the excellent Dailo restaurant in Toronto. He showed me how to cook it and this is his recipe.
Read MorePears are fresh from the orchard and cranberries just picked from the bogs: a perfect combination. Look for all-butter puff pastry as it makes a better crust.
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.
Read MoreOne of my best food memories is of a meal I had in Puglia. It was at a winery and we had a simple lunch that began with focaccia studded with tomatoes, the winery’s olive oil, olives and the wonderful Puglian burrata cheese that oozes cream as soon as you cut into it.
Read MoreThere are so many ways to use leftovers but having eaten so much on Christmas Day the pleasure of having a large bowl of hot soup is soothing.
Read MoreThis is a good vegetarian main course, but you can add meat if you like. Korean glass noodles are made from sweet-potato starch and are translucent.
Read MoreThese vegetarian dumplings are based on the ones at Mission Chinese restaurant in New York City.
Read MoreChef Danny Bowien – winner of the Rising Star award by the James Beard Foundation in May – makes his own pastrami, but you can buy fatty deli pastrami as a substitute.
Read MoreI'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 MoreDavid Tanis, a former chef at Chez Panisse, concentrates on simple recipes with an abundance of flavour.
Read MoreThese 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 MoreThis cake was developed to test different kinds of yogurt for baking. The result: use plain yogurt for baking as the other thicker kinds such as Greek or Skyr change the texture of the cake.
Read MoreYou can buy white chocolate ice cream, or make this simple recipe.
Read MoreA delicious vegetarian sandwich that is also an excellent panini. You can substitute portobellos for the wild mushrooms, but grill or roast them instead of sautéing them.
Read MoreA kind of a Cobb salad on bread. The green herb mayonnaise is superb on the sandwich but also as a dip or a condiment with salmon or chicken (fresh herbs are available everywhere right now).
Read MoreThe curry provides a little background texture; the dish itself is not hot. You can substitute mint for the lemon balm if you wish, and add 1 teaspoon grated lemon rind. Serve with rice and stir-fried snow peas. Figs are not native to Canada, although there are people trying to grow them on the West Coast. If you want to go local, use plums instead.
You can thicken the peaches with cornstarch, instead of reducing the juices, but my method is lighter and the flavour is more intense. The pastry is rich and delicious.
Read MoreRatatouille the movie is a glorious treat in which an animated rat creates a magnificent ratatouille (recipe courtesy of real-life chef Thomas Keller of the French Laundry). Here is my version: a little unorthodox but wonderful. I roast the vegetables and tomatoes with lots of fresh herbs, garlic and a mustard sauce.
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© 2018, Lucy Waverman.
