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Pampered
If I come back as a vegetable I want to be kale. Ruffly, versatile, pretty kale. Not only would I be my favourite colour (green), I’d finally have unstoppable curls — something I can’t achieve even...
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Roasted Cauliflower, Pomegranate & Hazelnut Salad
This roasted cauliflower salad serves as my reminder that good recipes are flexible. Good recipes invite experimentation. They serve as helpful guidelines, not rigid rules. With titles like “The Best...
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Cumin Carrots with Cilantro Vinaigrette
Fool me once, shame of you. Fool me twice (a dozen times), shame, shame, double-shame on me. It took years, but I learned my lesson. No Newspaper Recipes. None. Do not clip them for me. I will throw...
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Nigella’s Green Beans with Pistachio Pesto
To paraphrase from Nigella Lawson’s latest book Nigellissima: Easy Italian-Inspired Recipes, this dish is “verdiglorious.” Green basil, green beans, and green pistachios all come together in a “riot”...
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Mushrooms Rockefeller
I got myself into this and I’m going to get myself out. I did not, repeat not, acquire a one-trick pony of a pan. I could point you to the Indian, Thai, Korean and Japanese variations of the...
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Asparagus and Mushroom Tart with Red Wine Cheddar
I know better than to go shopping without a list. I have at least three iPhone apps to help me compile them. Pads of paper cling to the fridge simply so I can jot down items as I deplete their...
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The Canadian Food Experience: English Cucumbers
Living in Ontario has many advantages. Spring brings maple syrup, fiddleheads, ramps, rhubarb and garlic scapes. Summer provides back-to-back crops of fruits and vegetables starting with seed-studded...
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Stuffed Mushrooms with Plums and Hazelnuts
Perhaps it’s the difference between European and North American sizes. Maybe our crops are bigger and our platters smaller. If shown the same mushroom, would French and Canadian eaters argue over...
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Roasted Golden Beet Salad with Tarragon Dressing
Gold is the new red. At least for me when it comes to beets. In the past I have been more than a little vocal about my dislike of your garden variety red beets. I want to like them. Really. They have...
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Tackling Food Waste
This month’s Canadian Food Experience Project focuses on resolutions. I could have used my culinary bucket list as my contribution, but I don’t do proper resolutions and felt this was a bit of a...
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Root Vegetable Chips
I’m on CTV News at Noon today helping Nancy Richards make homemade root vegetable chips. On the mess scale they’re more work than stovetop popcorn but less bother than pie. And that’s with making your...
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Dill Zucchini Fritters
Summer is racing for the finish line. Before it gets there, it has some hurdles to clear. One of those hurdles is zucchini. Sure, an individual zucchini isn’t much of a challenge, but what about the...
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Mushroom & Chevre Hand Pies
May I present to you Mushroom & Chevre Hand Pies. These piping hot appetizers feature the often-ignored, much under-rated white button mushroom. Sure, a mushroom by any other name would sound more...
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Easy Pan-Roasted Fennel
When given the choice between vegetables or dessert, I usually go for dessert. After all, chocolate will cure what ails you. Unless you’re two weeks into a nasty cold that’s claiming squatters rights...
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Spicy Grilled Broccolini
Developing recipes for unfamiliar culinary tools is a bit like having coffee with someone you met through an online dating site. You’ve memorized their profile, you’ve Googled them to see what others...
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Maple-Walnut Carrots
Maple SyRup Season March is traditionally maple syrup time. Canada, where I live, produces almost 85% of the world’s maple syrup. Few places on earth experience the warm days and freezing nights...
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Crispy Root Vegetable Chips
Crispy Root Vegetable Chips So far, I haven’t noticed a shortage of root vegetables. The produce section in the local grocery stores has plenty of potatoes, beets, turnips, parsnips, sweet potatoes...
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Roasted Squash Soup with Sage and Hazelnuts
Roasted Squash Soup with Sage and Hazelnuts This Roasted Squash Soup with Sage and Hazelnuts started out as a straightforward concept. Thanks to an impulse buy, a kabocha squash landed in my grocery...
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