Pasta with beans and greens
/The beans and the healthy kale play counterpoint to the richness of the next course.
Read MoreThese recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Featured Recipes
Lemon meringue tart
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This is a French version of lemon meringue pie. It is lighter and more tart than the familiar one we all know and love. The difference is that a tart lemon curd is used as the filling and the meringue is cooked on a slow heat rather than a high one.
Read MorePorcini dusted veal chops
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This is a superb way to prepare veal chops as the earthiness of the mushrooms brings out sweetness in the veal. Buy Frenched veal chops about 1-inch thick where the bones have been scraped clean.
Roquefort toasts with arugula and dried pear salad
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These toasts make a good hors d’oeuvre for passing. Toast the nuts for 10 minutes in a 350 F oven to heighten their taste.
Read MoreDate nut torta
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This dessert tastes a bit like sticky toffee pudding but is much easier to make. Cut like a cake and serve with whipped or ice cream or on its own. It's terrific with a cup of tea. I find the easiest way to cut dates is with scissors.
Polenta and braised artichokes
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Polenta or cornmeal comes in a wide range of textures: instant polenta, 5-minute polenta and regular. Follow the timing on the package directions for the kind you buy
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Seville Orange Marmalade
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It happens once a year in the dead of January (and if you miss it, you’ll be kicking yourself until next year): Seville oranges, the bitter citrus fruit from Spain and California, have their short but delicious season. For those of us who love marmalade, it is our one chance to make it.
Read MoreChilled orange salad
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Citrus is frequently served as dessert after a Japanese dinner. This way of preparing oranges is perfect after a spicy meal. We used the orange juice collected after segmenting the oranges.
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Japanese curry powder
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You can buy Japanese curry powder, but it’s easy to make your own from our recipe.
Read MoreJapanese chicken curry
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You can buy Japanese curry powder, but it’s easy to make your own from our recipe (click here). Serve it with rice or udon noodles and Japanese pickles (for recipes click here and here). Start with small bowls of vegetable udon soup or tuna tataki. The grated apple gives sweetness to the sauce.
Read MoreOlive oil chocolate mousse
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This mousse is not only mouthwatering but it stays together beautifully. I usually make it a week ahead of time, freeze it and defrost slowly in the refrigerator.
Read MoreSlow roast leg of lamb
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You need a boned leg of lamb for this with the shank bone left on. My butcher butterflies it and then ties it up. This for makes a superb presentation. The seasoning paste enlivens the lamb flavour and makes it look very attractive when it is sliced. Serve with asparagus and roasted mini root vegetables.
Read MoreCarrot soup with dandelion pesto
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This recipe makes about one cup of pesto, which is more than you’ll need for the soup. Leftovers are tasty tossed with pasta or spread on crostini.
Read MoreItalian asparagus salad
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If asparagus stalks are thick (and in my opinion better eating), then peel before using. Break the stalk at its natural break then peel up to the head with a vegetable peeler. I used green asparagus as it stands up best to the strongly flavoured salsa.
Read MoreWild leek pizza
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This recipe suggests using a heated pizza stone as its residual heat will crisp the crust’s bottom. Once broiling, I suggest opening the oven door periodically both to check on the pizza (and to ensure the broiler doesn’t turn off). This filling will top two pizzas.
Read MorePizza dough
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The secret is to handle the dough gently, leave it for 18 hours, then form the pizzas, gently. With this dough I was able to form the circles on my fists, something that has always eluded me.
Read MorePan-roasted chicken breast with caraway supreme sauce
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This award-winning dish is from Daniel Beale of Johnson and Wales University in Denver. Use chicken supremes – they are the boneless chicken breasts with the little wing attached available at some butcher shops. Make the caraway sauce and the tomato marmalade ahead of time, put potatoes on to boil and then cook the chicken. Everything will be ready at the same time.
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