Caesar Salad
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Kids love Caesar salad. My grandson Josh insists on putting anchovies in his, although it may not seem like a kid-friendly taste. He likes that it gives it a little burst of salt through the richness.
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These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Featured Recipes
Raspberry Brownies
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These are the best in the world, my grandson Josh says. For the best texture, he suggests underbaking them slightly.
Read MoreDuck Tacos
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One of the best tacos I have ever eaten was at a food stand at the Oxbow Public Market in Napa. Frankly, the combination of rich duck and mildly spicy ancho chili paste sweetened with cherries incited gluttony.
Read MoreDutch Apple Pancakes
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I watched the chef at Pancakes! in Amsterdam make these, which are larger and thicker than crepes. The chef puts raw apples on the pancake, but uses a blowtorch to cook them. I precooked mine. Fill with bacon, sausage, veggies, even leftovers. They are usually eaten rolled up. Top with a fried egg.
Read MoreSwedish Lingonberry Pancakes
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High in eggs and sugar, these pancakes are sweeter than crepes. Substitute any jam, but blackcurrant tastes closest.
Read MoreFavourite Fried Chicken
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The chicken is fried for just a few minutes, then baked to finish cooking. The technique of brining with buttermilk opened my grandson Josh's eyes to the science of cooking as it tenderizes the chicken, making it juicier.
Read MoreCheese and Tomato Loaf
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My grandmother was born on St. Patrick’s Day in Dublin. She loved a good loaf of bread, not so much the typical Irish soda bread but one made from heavier dough with lots of flavours added in.
Read MoreCurried Roasted Vegetables
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This is a free-form dish using whatever root vegetables you have on hand. The recipe calls for about an equal amount of each vegetable but you could use more of the ones you like best. Jerusalem artichokes can be a strange shape so use your judgment on how best to cut them.
Read MoreProsciutto, Tomato-Chili Jam, Fontina and Arugula Panini
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For a panini, bread is layered with ingredients and then grilled in a panini pan. The panini pan is a grill with a heavy top that flattens the sandwich down, but you don't need to buy one, just press a heavy pot on top of the sandwich to compress it when you are frying it. Instead of making the Tomato-Chili Jam, you could buy a salsa that you like.
Read MoreChicken Breast with Roasted Onion Sauce
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An exuberant take on roast chicken with subtle spices
Read MoreFried Gefilte Fish
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When I lived in Scotland, cooking gefilte fish for Passover and other Jewish holidays meant frying it. I had actually never heard of boiled gefilte until I came to Canada.
Read MoreMarmalade Pudding
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This pudding is my essential easy dessert using my annual batch of marmalade. It doubles beautifully. Gild the lily by adding a spoonful of lemon gelato.
Read MoreEaster Butterflied Lamb
/Lamb is an essential part of Scottish cooking, and thinly sliced, saucy roast lamb is a comfort food that reminds me of many family meals when I was a kid. I have adapted the classic for this much easier, succulent take. Serve with roasted potatoes, turnips and spinach.
Read MoreDeep-Fried Eggs with Mushroom Salad
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I love eggs, mushrooms and anything deep-fried. Here is my perfect combination.
Read MoreAsparagus Salad With Parmesan and Lemon Vinaigrette
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Asparagus means springtime. Thin stalks do not have to be peeled and they cook very quickly. If only thicker stalks are available, they have to be peeled and cooked for an extra minute.
Read MoreSpinach Borscht
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Borscht is a popular soup all over eastern Europe. Traditionally, the spinach version is made with a mixture of sorrel and spinach. Sorrel is a lemony-flavoured herb that gives the soup a bright, zesty taste; if none is available, use extra spinach and add extra lemon juice.
Read MoreFlaky Biscuits
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These very rich biscuits are great favourites. They can be made up to one day ahead of time and reheated in a 350°F oven.
Read MoreCreamy White Beans with Garlic and Sage
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A traditional Italian recipe that is a perfect foil for lamb. Use cannelini or other kinds of beans such as navy or pea beans. Some beans take longer to cook than others, depending on their age.
Read MoreItalian Tartar Sauce
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This zesty sauce is flavoured with basil and incorporates both anchovies and capers—typical ingredients used extensively in Italian cooking.
Read MoreFritto Misto
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One of the glories of food in Venice is the fritto misto served at many seafood restaurants. It was originally a dish designed to use up the little fish that were caught but deemed too small to sell; today it is more sophisticated.
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