• Vegetable Lasagna

    Vegetarian Lasagna

  • Rhubarb Strawberry Crumble

    Rhubarb Berry Crumble

  • Vegetables, pasta and marinated tofu.

    Veggie & Tofu Bowl

  • Spicy Thai Noodle Soup

    Spicy Thai Noodle Soup

  • Halibut en Papillote

    Fish en Papiotte

  • Honeydew & Lime Sorbet

    Honeydew & Lime Sorbet

  • Photo by Caroline West

    Carrot & Orange Soup


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Vegetable Lasagna
Photo by Denise Marchessault

Vegetarian Lasagna

This nutrient-dense lasagna is chock-full of kale, sweet peppers, artichoke hearts, olives, and an assortment of cheese. It’s so good even meat-lovers will be asking for seconds. Lasagna can be made entirely in advance, so it’s ideal for entertaining. Plan to make it when you’re in the mood to putter in the kitchen because the [...]

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Rhubarb Strawberry Crumble
Photo by Denise Marchessault

Rhubarb Berry Crumble

Sweet strawberries and tart rhubarb are a classic pair, made all the better by a crisp, nutty topping. I’ve yet to meet anyone who doesn’t enjoy a fresh-from-the-oven crumble, topped with a scoop of creamy ice cream.  Think of it as homemade pie, without all the fuss. You can assemble this recipe in advance and [...]

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Vegetables, pasta and marinated tofu.
Photo by Denise Marchessault

Veggie & Tofu Bowl

This simple but addictive tofu and pasta dish is happily adaptable to any vegetable. The secret is in the sauce: a quick mixture of soy sauce, white wine vinegar, garlic, and ginger. I keep a jar of extra sauce in the fridge, because you never know when your veggies might need a little cheering. (Omit [...]

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A message to the reluctant cook,

Sometimes you’ll scorch the rice, burn the sugar or overwork the dough.  You might under-cook, over-salt or overcrowd the pan.

I’ve made all these mistakes and plenty more.

But with every blunder, a new lesson unfolds. Knowing what NOT to do is as important as knowing what to do. If your cooking history is, um, colourful, consider yourself ahead of the curve.

With practice, you’ll learn to trust your senses:

Touch your food.  You’ll feel when the dough is ready or when the meat is perfectly cooked.

Smell  your food. Your nose knows if the fish is fresh or funky — or when the garlic’s about to burn.

Listen to the sizzle and the sputter.  It’s telling you if your pan’s the right (or wrong) temperature.

Watch your food. It’s always perfect — just before it burns.

Taste as  you cook.  You’ll know if the soup needs a pinch of salt or a squeeze of lemon.

Most importantly, relax and enjoy the pleasures of the kitchen. And have a glass of wine while you’re at it.

Just don’t toss in the apron!


Denise Marchessault