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.
This fragrant, spicy dish reheats wonderfully. Freeze remaining coconut milk for another use. Tamarind can be bought in many different forms. I prefer the tamarind concentrate found in Asian stores.
Read MoreJulian Armstrong, the long-time food writer at the Montreal Gazette, is an incredible authority on Quebec cooking. In her new book, Made in Quebec(published by HarperCollins), she explores all facets of the food-fixated province.
Read MoreThis dish is not spicy, but it has layers of flavour. Chicken thighs or legs are best here; breasts tend to dry out.
Read MoreI prefer to use the long Japanese eggplants in many dishes. They do not need to be salted beforehand, and they cook quickly. This dark, sensuous dish makes a sensational accompaniment for simply prepared fish or chicken.
Read MoreYou can use Asian glutinous or sticky rice or Japanese sushi rice for this recipe. You will only need half the rice mixture for the capon. Bake the rest separately in a gratin dish for 30 minutes, covered.
Read MoreThis recipe was created by students at the Stratford Chefs School while I was the Joseph Hoare Gastranomic Writer in Residence.
Read MoreRack of pork always looks spectacular and is easy to carve, too – it makes for a great main for Christmas dinner. Brining the pork adds texture and flavour, bringing both sweetness and spice to it.
Read MoreWhen I was in Wolfville, N.S. for Devour, the food-film festival I had lunch every day at the Slow Dough Bakery, which serves excellent homey sandwiches and the most mouth-wateringly perfect home baking.
Read MoreHere is a typical kind of seafood stew you find in Chile, which has wonderful fish and seafood caught along its long shoreline. Chileans would thicken it with breadcrumbs to extend it but I prefer it without. Serve with a kale salad.
Read MoreApples star in this simple dessert. Serve after a main course of pork for a different take on a superb combination.
Read MoreCraving an interesting twist on turkey? Try this recipe for a spicy-sweet Moroccan-flavoured bird. For ease of cooking and presentation, I have the butcher flatten the turkey by removing its backbone and the breast bone
Read MoreThis pâté is made in the style of pâté de foie gras with rich and sinful infusions of butter and cream. To give it an even more foie gras-like quality, I’ve included a slightly sweet gelée sauce for it. It will keep for 5 to 7 days as long as it is well sealed. Serve in slices as a first course or spoon onto toasted brioche with the gelée.
An Asian rack of lamb might seem unusual to some, but China’s Hunan province is famous for its lamb dishes. The most well-known is probably a slightly spicy stir fry with loads of green onions.
Read MoreThis classic recipe is perfect after a rich dinner. You can serve it in a large bowl and call it a lemon mousse or try our parchment paper method and it will look like a soufflé.
Read MoreI recently had the fortunate experience of teaching Stratford Chefs School students as the Joseph Hoare Gastronomic Writer in Residence. Their project was to develop and write a recipe and then make a video.
Read MoreThis recipe comes from one of my students at the Stratford Chefs School.
Read MoreClapshot is a Scottish mixture of potatoes and rutabaga. Here I have turned it into a soup and used haggis spicing to give you that familiar taste. The bacon croutons bring out the flavour of the rutabaga beautifully.
Read MoreThe unusual stock for this ramen noodle soup features ingredients with uniformly strong umami profiles
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© 2018, Lucy Waverman.
