Lucy Waverman's Kitchen
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Lucy Waverman's Kitchen

  • | Recipes |/
    • All recipes
    • Appetizers
    • beef
    • bread
    • cakes
    • chicken
    • cookies
    • desserts
    • eggs
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    • lamb
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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 03, 2018

Veal fillet stuffed with wild mushrooms

August 03, 2018/ Lucy Waverman
Veal fillet stuffed with wild mushrooms

This is the signature dish of Daniela Molettieri from Quebec’s Institut de tourism et d’hôtellier. Add a few steamed root vegetables for colour. To toast hazelnuts, place them whole in baking pan in 350 F oven for about 8 minutes or until golden and fragrant.


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August 03, 2018/ Lucy Waverman/
veal, mushroom
August 03, 2018

Kashk-bademjoon

August 03, 2018/ Lucy Waverman
Kashk-bademjoon

This appetizer is an unusual eggplant spread flavoured with fried onions, lots of garlic and dried mint. It comes from comes from Globe reader Mahnaz Sobhani, an Iranian living in Nova Scotia who is famous for this traditional dish. 

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August 03, 2018/ Lucy Waverman/
August 03, 2018

Rhubarb khoresh

August 03, 2018/ Lucy Waverman
Rhubarb khoresh

Rhubarb is the star in this simple Middle Eastern stew. This recipe doubles well. Serve with rice.


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August 03, 2018/ Lucy Waverman/
rhubarb
August 03, 2018

Fruit apple strudel

August 03, 2018/ Lucy Waverman
Fruit apple strudel

This easy strudel is a satisfying finale for a meal. To prevent the phyllo from drying out, keep it covered as you work.

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August 03, 2018/ Lucy Waverman/
fruit, apple, strudel
August 03, 2018

Date shortbread squares

August 03, 2018/ Lucy Waverman
Date shortbread squares

This is the perfect end to the meal with a cup of coffee. These are baked slowly to make sure that the shortbread does not become too brown and lose its perfect texture.

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August 03, 2018/ Lucy Waverman/
date, shortbread, desserts, squares
August 03, 2018

Cheesy oatmeal scones

August 03, 2018/ Lucy Waverman
Cheesy oatmeal scones

These reheat well in a 350 F oven and are sensational toasted with butter the next day.


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August 03, 2018/ Lucy Waverman/
cheese, oatmeal, scones
August 03, 2018

Avocado, orange and endive salad

August 03, 2018/ Lucy Waverman
Avocado, orange and endive salad

This salad is a great companion for the eggs. Use grapefruit instead of oranges if desired.


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August 03, 2018/ Lucy Waverman/
avocado, orange, salad
August 03, 2018

Scrambled eggs in pancetta cups

August 03, 2018/ Lucy Waverman
Scrambled eggs in pancetta cups

Use spicy pancetta if you like heat. Make sure it is thinly sliced.

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August 03, 2018/ Lucy Waverman/
egg, panccetta
August 03, 2018

Lentils du Puy

August 03, 2018/ Lucy Waverman
Lentils du Puy

Lentils du Puy are dark green firm lentils that were originally grown in the Auvergne area of France. These unique lentils are nutty flavoured and have very little starch so they do not clump together or fall apart. 

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August 03, 2018/ Lucy Waverman/
lentils
August 02, 2018

Grilled chicken tacos

August 02, 2018/ Lucy Waverman
 Grilled chicken tacos

These are not too spicy so serve a bottle of hot sauce on the side for those who want more heat. Use regular chili powder if Mexican is not available.

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August 02, 2018/ Lucy Waverman/
chicken, tacos
August 02, 2018

Mexican roasted tomatillo and avocado salsa

August 02, 2018/ Lucy Waverman
Mexican roasted tomatillo and avocado salsa

This recipe for salsa verde from Colombian-born food writer and intrepid traveller Mary Luz Mejia is smooth and mellow but has a good kick that makes tacos sparkle.

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August 02, 2018/ Lucy Waverman/
mexican, avocado, salsa
August 02, 2018

Salted caramel bars

August 02, 2018/ Lucy Waverman
Salted caramel bars

If you have a different pan size, adjust the crackers accordingly. Crowd the crackers on the baking sheet so they do not spread. For a superstar effect buy salted caramel ice cream to serve on top.


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August 02, 2018/ Lucy Waverman/
caramel, bars, desserts
August 02, 2018

Milk chocolate marmalade mousse

August 02, 2018/ Lucy Waverman
Milk chocolate marmalade mousse

This rich mousse is quick to make and has no eggs in it. You could substitute any jam for the marmalade. It looks pretty in espresso cups or you can serve it in small bowls.

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August 02, 2018/ Lucy Waverman/
chocolate, mousse, marmalade
August 02, 2018

Sauteed shrimp with warm mint and pea pesto

August 02, 2018/ Lucy Waverman
Sauteed shrimp with warm mint and pea pesto

I use hot smoked paprika in this dish but the mild works well too. Make the pesto ahead of time and warm it when needed to serve with the shrimp. Scallops and halibut are both good substitutes.


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August 02, 2018/ Lucy Waverman/
shrimp, mint, pea, pesto
August 02, 2018

Roasted asparagus remoulade

August 02, 2018/ Lucy Waverman
Roasted asparagus remoulade

I peel thick asparagus up to the head with a vegetable peeler. If the asparagus is thin or if I’m roasting or barbecuing it, however, I don’t peel. Always snap off the tough ends. Asparagus is a sexy vegetable and should be eaten with the fingers – not a knife and fork.

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August 02, 2018/ Lucy Waverman/
August 02, 2018

Mushroom ragu with polenta

August 02, 2018/ Lucy Waverman
Mushroom ragu with polenta

This is the creamiest polenta. Polenta is not a difficult dish to make, just time-consuming and should be made with real cornmeal, not the instant kind. 

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August 02, 2018/ Lucy Waverman/
mushroom, polenta
August 02, 2018

Housemade ricotta and rhubarb compote

August 02, 2018/ Lucy Waverman
Housemade ricotta and rhubarb compote

Making your own ricotta is far superior to anything you can buy. It is easy to do: All you need is a pot, some cheesecloth and a few simple ingredients. It’s rich, not too caloric and keeps well for a few weeks.

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August 02, 2018/ Lucy Waverman/
ricotta, rhubarb
August 02, 2018

Lemon mascarpone cheesecake with white chocolate drizzle

August 02, 2018/ Lucy Waverman
Lemon mascarpone cheesecake with white chocolate drizzle

A lemony cheesecake with a strawberry topping is the perfect end to a dinner. It also freezes well. Make the cheesecake a few days ahead but don’t top with the strawberries until a few hours before.

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August 02, 2018/ Lucy Waverman/
lemon, cheesecake, chocolate, desserts
August 02, 2018

Simple steak marinade

August 02, 2018/ Lucy Waverman
Simple steak marinade

Try this marinade with a lesser-known cut of meat: 1½ pounds (750 grams) of hanger, bavette or tri tip or 1 pound (500 grams) of flat iron.

When buying steaks, keep in mind that one pound (500 grams) feeds about three people well.

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August 02, 2018/ Lucy Waverman/
steak
August 02, 2018

Vietnamese-style grilled halibut

August 02, 2018/ Lucy Waverman
Vietnamese-style grilled halibut

Sambal oelek is pure chili sauce, which gives the halibut a real lift. Serve with rice.

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August 02, 2018/ Lucy Waverman/
halibut
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