Lucy Waverman's Kitchen
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Lucy Waverman's Kitchen

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    • beef
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    • eggs
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Grilled Pork on Flatbread.jpg

Lucy Waverman's Kitchen

Recipes, tips and reviews

All recipes

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Lucy Waverman's Kitchen

  • | Recipes |/
    • All recipes
    • Appetizers
    • beef
    • bread
    • cakes
    • chicken
    • cookies
    • desserts
    • eggs
    • fish and seafood
    • lamb
    • pasta
    • salad
    • sides
    • soup
    • vegetables
  • | How To |/
    • All How Tos
    • Tools
    • Kitchen Skills
    • Ingredients
    • Entertaining
  • | Reviews |/
    • All Reviews
    • Restaurants
    • Wine
    • Cookbooks
    • Travel
    • Events
  • | About |/

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.


Featured Recipes
Japanese Squash Curry
Japanese Squash Curry

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.

Shortbread Cookies
Shortbread Cookies

The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.

Shrimp and feta with orzo
Shrimp and feta with orzo

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.

Devilled Deep Fried Eggs
Devilled Deep Fried Eggs

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.

Squash Soup with Wild Mushrooms
Squash Soup with Wild Mushrooms

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.

Apple pie with cheddar crust
Apple pie with cheddar crust

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).

Pork with White Beans and Bitter Greens
Pork with White Beans and Bitter Greens

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. 

August 01, 2018

Meringue yule log with passion-fruit filling

August 01, 2018/ Lucy Waverman
Meringue yule log with passion-fruit filling

Yule log is a memorable dessert for the holiday table, but forget the heavy chocolate kind; this lighter, more stylish one has a nut meringue and a mascarpone and passion-fruit filling.

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August 01, 2018/ Lucy Waverman/
meringue, passion
August 01, 2018

Cranberry ginger upside-down cake

August 01, 2018/ Lucy Waverman

For people who like their treats less sweet, this jewel-like spiced cake fills the bill. It keeps a week refrigerated.

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August 01, 2018/ Lucy Waverman/
cranberry, ginger, cake, desserts
August 01, 2018

Chicken and apple stuffing

August 01, 2018/ Lucy Waverman

I like to pour a little of the turkey drippings from the pan into the cooked stuffing because I miss that rich flavour when it isn’t baked inside the bird. Use a small ¼-inch dice for the apple and vegetables. This reheats well.

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August 01, 2018/ Lucy Waverman/
chicken, apple
August 01, 2018

Roasted squash with Indian spices

August 01, 2018/ Lucy Waverman

Buy a mixture of squash such as delicata, sweet potato and sweet dumpling. If you prefer less spice, use garlic and shallots instead of curry paste.

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August 01, 2018/ Lucy Waverman/
squash, indian, spices
August 01, 2018

The best turkey breast

August 01, 2018/ Lucy Waverman
 The best turkey breast

I dry brine even when the breast is free range. To save time buy a kosher turkey breast (available at some supermarkets) and skip the dry brining.

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August 01, 2018/ Lucy Waverman/
turkey
August 01, 2018

Decadent duck hash

August 01, 2018/ Lucy Waverman
Decadent duck hash

Looking for a brunch recipe to feed hungry holiday visitors? This decadent dish will garner raves. It can also be made ahead of time; do the final frying just before you are ready to serve. 

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August 01, 2018/ Lucy Waverman/
duck
August 01, 2018

Chocolate soufflés with orange cream

August 01, 2018/ Lucy Waverman
Chocolate soufflés with orange cream

These are similar to making a warm chocolate cake, but refrigerate them overnight before popping them into the oven. It helps take some stress out of preparing the whole menu at once. 

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August 01, 2018/ Lucy Waverman/
josh, chocolate, desserts
August 01, 2018

Roast rib-eye steaks with whisky-pepper butter

August 01, 2018/ Lucy Waverman
 Roast rib-eye steaks with whisky-pepper butter

Use blended Scotch for the butter, not single malt. Serve with creamed spinach and garlic mashed potatoes.

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August 01, 2018/ Lucy Waverman/
steaks, butter
August 01, 2018

Leeks in spiced pastry

August 01, 2018/ Lucy Waverman
Leeks in spiced pastry

The spice in the rich pastry highlights the filling, giving it a richer flavour. Comté cheese is a sweet, nutty French cheese that’s popular in cooking right now. 

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August 01, 2018/ Lucy Waverman/
leeks
August 01, 2018

Shepherd’s pie

August 01, 2018/ Lucy Waverman
Shepherd’s pie

Shepherd’s pie was originally a Scottish dish made with ground lamb, but I prefer the beef version. Although it can be made with leftover roast beef, it never has the same body or taste. 

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August 01, 2018/ Lucy Waverman/
shepherd's pie
August 01, 2018

Curried peas and carrots

August 01, 2018/ Lucy Waverman
Curried peas and carrots

Peas and carrots are a standard dish in most people’s cooking repertoire. Here they are raised to new levels with spicing. I use a small green bird’s eye chili but a serrano would also be fine. You can make this flavourful curry as hot as you wish.

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August 01, 2018/ Lucy Waverman/
pea, carrot
August 01, 2018

Curried lamb shanks

August 01, 2018/ Lucy Waverman
Curried lamb shanks

These shanks are slow-cooked and end up glazed with a flavourful sauce. If you cook this the day before, chilling it makes it easy to skim the fat from the sauce. Serve with steamed rice and curried peas and carrots. If preferred, remove the meat from the shanks and add to the sauce for reheating.


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August 01, 2018/ Lucy Waverman/
lamb
August 01, 2018

Curry laksa

August 01, 2018/ Lucy Waverman
Curry laksa

Whether you’re dealing with post-holiday guests or post-holiday blues, a steaming bowl of spicy soup satisfies a need for comfort.


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August 01, 2018/ Lucy Waverman/
curry, laksa
August 01, 2018

Celeriac ‘risotto’

August 01, 2018/ Lucy Waverman
Celeriac ‘risotto’

Le Comptoir in Paris has an intimate vibe and wonderfully tasty food on its set menu. The cheese tray alone is worth the visit. Chef Yves Camdeborde, a leader in the new bistro movement, served this as a luscious first course but it could also accompany a main. Pulse the celeriac in the food processor because you want it chopped like grains of rice.

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August 01, 2018/ Lucy Waverman/
celeriac
August 01, 2018

Jerusalem artichoke soup with scallops

August 01, 2018/ Lucy Waverman

Everywhere in Paris, soup garnishes are arranged on the soup plate and the liquid is poured over at the table. It’s an easy, elegant way to serve this soup, inspired by the hearty food at Semilla, another modern bistro.

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August 01, 2018/ Lucy Waverman/
Artichoke, soup, scallop
August 01, 2018

Buttermilk fried chicken

August 01, 2018/ Lucy Waverman
Buttermilk fried chicken

Tanya Holland, owner of Brown Sugar Kitchen and B Side Barbecue in Oakland, Calif., serves unforgettable crunchy andflavourful fried chicken as well as rich, smoky barbecue. 

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August 01, 2018/ Lucy Waverman/
josh, chicken, fried
August 01, 2018

Horseradish egg salad

August 01, 2018/ Lucy Waverman
Horseradish egg salad

Beauty’s Bagel Shop in Oakland, Calif., pays homage to Beauty’s in Montreal, where owner Blake Joffe’s father grew up. His savvy take on vegetarian deli food includes an unforgettable egg salad on a Montreal-style bagel that is balanced with salt and does not have that underlying sweetness.

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August 01, 2018/ Lucy Waverman/
egg, salad
August 01, 2018

Tuna confit

August 01, 2018/ Lucy Waverman
Tuna confit

This sensual dish of rare tuna is mixed with avocado and a scented dressing topped with nori chips. The chips are better than any potato chips you will ever have.

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August 01, 2018/ Lucy Waverman/
tuna, appetizers, seafood
August 01, 2018

Braised red pork belly

August 01, 2018/ Lucy Waverman
Braised red pork belly

Chef Nick Liu serves pork belly at Chinese New Year. If you can’t find Shaoxing rice wine, substitute dry sherry.

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August 01, 2018/ Lucy Waverman/
pork
August 01, 2018

Superhot pickled beans

August 01, 2018/ Lucy Waverman
Superhot pickled beans

Danny Bowien’s beans go well with many Asian dishes, including the pork recipe below. Use balsamic vinegar if black is unavailable. Remove seeds from chilies before pickling if you want less heat.

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August 01, 2018/ Lucy Waverman/
pickled, beans
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