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.
You can use chicken breasts or legs with this recipe if preferred but a whole chicken has the best texture. Use an ovenproof casserole that fits the chicken snugly, rather than a larger one.
Read MoreA very simple, quick dessert featuring pumpkin in a different way. Caramelized apples add a richness to the dessert.
Read MoreThis healthy recipe calls for young golden beets that still have their tops. If they are unavailable, use the larger beets, preferably golden, and thinly slice. This soup can be served hot or cold. Make up to 2 days ahead of time.
Read MoreAn all-in-one main course with the chicken baking on top of the vegetables. If you want a green vegetable with it, use French green or runner beans.
Read MoreSag Paneer is one of my favourite Indian vegetable dishes. It is a mixture of spinach and an Indian cheese called paneer, which housewives make fresh every day.
Read MoreNebrodini mushrooms are a thicker, superbly flavoured mushroom also known as abalone. They can be hard to come by so you can substitute larger oyster mushrooms if needed.
Read MoreOne of my favourite ways to cook chicken is to braise it in the oven in a heavy pot. It comes out browned and moist and you can cook the garnishes along with it. At this time of year, apples are a perfect complement to chicken
Read MoreThis is a great recipe when cherry tomatoes are past their best. They recover their sweetness when roasted. The bitter kale and acidic anchovies are a perfect combination.
Read MoreGrilled fennel has a sweetness that balances the apples and salty prosciutto in this recipe. Serve with grilled chicken or salmon for a great combination.
Read MoreCarrots are so full of flavour right now that they need little to enhance them other than a drop of hot sauce. This soup should be very smooth.
Read MoreI was surprised to learn that it was home-baking icon Betty Crocker who printed the first known recipe for lemon bars, the prototype of today’s citrusy sweets, in 1963.
Read MoreA powerful, full-flavoured but not spicy dish with the taste of the sun that we sorely need at this time of the year.
Read MoreTo get the creaminess to give this custard the right texture use low-fat (usually 2%) or skimmed evaporated milk, which is available, canned, at the grocery store. You may substitute 1% milk, but the custard will be thinner.
Read MoreSimplicity and freshness are the keys to creating interesting pasta dishes. Pasta shapes are important, too. The length, curves and texture of the pasta should dictate the kind and size of ingredients used.
Read MoreI spent an exhilarating day in St. Petersburg recently, viewing the magnificent treasures of the Hermitage Museum. Tired and hungry by lunchtime, we wanted a typical Russian meal.
Read MoreA root vegetable mash with lots of flavour. It is an excellent side dish with steaks or roast beef. You can make the mash ahead and reheat on top of stove, beating in some extra, hot stock.
Read MoreRefined, elegant Bolognese is the famous sauce from the Bologna region of Italy. It is rich, meaty and not tomato-based. It is the sauce to use in lasagna or with tagliatelle, which is an egg-based pasta.
Read MoreThis honey-sweetened cheesecake is a rich but not sweet match with brandy. The figs are a decadent addition. I used a semi-soft cream cheese.
Read MoreThere is plenty of bad pad Thai out there – many versions are too sweet or ketchupy. A true pad Thai, however, is a thing of beauty – and can even be made at home.
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© 2018, Lucy Waverman.
