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.
Andy Ricker’s dish is a traditional take on steamed fish, an important part of Chinese New Year. You will need a large bamboo steamer basket. I used striped bass as I could not get fresh black bass.
Read MoreChinese New Year can last up to 15 days, offering plenty of opportunities to feast with family and friends on delicious traditional dishes.
Read MoreThis is essentially a spicy version of osso buco, with slight smokiness from canned chipotle chilies in adobo. It can be made up to two days ahead. Skim the fat from the top before reheating.
Craggy and dark, these are one of the best brownie-like bars I have made.
Read MoreFesenjan is a fabulous Iranian stew of chicken or duck cooked with walnuts and pomegranate molasses. It is thick and rich with a nutty sweet and sour taste.
Read MoreLincoln logs made an appearance on The Sopranos when Carmela made Lincoln log sandwiches out of hot dog rolls, hot dogs and cream cheese. Serve this more elegant version on crostini as an hors d’oeuvre.
Read MoreThe perfect side dish for the lamb. Cut vegetables the same size, about 1-inch dice.
Read MoreThis dish was inspired by a sous vide lamb shoulder I had in Paris. I do not have a sous vide machine but found this very slow method of cooking the shoulder produced similarly succulent results.
Read MoreKale and dandelion greens add a bracing bitterness to the salad.
Read MoreThis stunning cheese pie is presented like a galette or country pie. You can make this free-form or in a baking dish. Although one is enough for eight people, I found I needed another one for seconds.
Read MoreOur friend Woody Wells drew inspiration for this salad from Judy Rodgers, author of the classic The Zuni Cafe Cookbook. Do not dress the salad until right before serving. For texture make sure the breadcrumbs are coarse, not finely processed.
Read MoreCanada’s eclectic culinary scene is rooted in its cultural diversity, yet every year on St. Patrick’s Day everyone suddenly becomes Irish. Pubs overflow with patriots donning green, knocking back Irish stouts and belting out Celtic classics.
Read MoreYou can substitute store-bought puff pastry if necessary. I used hothouse rhubarb, which is sweeter than rhubarb grown outdoors, so adjust sugar level accordingly.
Read MoreCreamy but with a bite from the farro, this pairs beautifully with the lamb. Substitute spelt or barley if farro is unavailable.
Serve with an arugula salad dressed with olive oil and lemon. If you need a sauce for the lamb, deglaze the pan with about 1 cup stock then reduce and finish with 2 tbsp butter and 1/2 tsp grated orange zest.
Read MoreThis dessert refreezes quite well. Make it several days before you need it, and serve leftovers on another occasion.
Read MorePan-roasting is the easiest way there is to cook chicken. A quick sear and a slightly longer simmer with a flavoured liquid (all in one pan) gives chicken lots of flavour and great texture, too.
Read MoreSnapper, striped bass or any flavourful not too thick fish with its skin works well. Brown butter has a nutty flavour that enhances fish. Be careful to adjust the heat so that the butter doesn’t burn
Read MoreThough puntarella is now available in some grocery stores (especially Italian ones), shredded dandelion leaves, radicchio or Belgian endive are good substitutes. You can shred and sauté the thick base of the puntarella in some olive oil for a side dish.
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© 2018, Lucy Waverman.
