• Ratatioulle Tart

    Ratatouille Tart

  • Classic Lemon Meringue Tart

    Lemon Meringue Tart

  • Vegetarian 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


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Ratatioulle Tart
Photo by Denise Marchessault

Ratatouille Tart

This lovely tart is a simplified version of my Ratatouille Pie recipe, featured in British Columbia From Scratch.  It’s a great company dish because it can be made well in advance and heated just before serving. To keep the pastry crisp, I pre-bake the pie shell before adding the filling. I dust the pastry shell [...]

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Classic Lemon Meringue Tart
Photo by Denise Marchessault

Lemon Meringue Tart

Each summer I make a lemon meringue tart, or two. This year I’m on a bit of a tart bender, but my family’s not complaining. Lemon Meringue is easy, but it can be temperamental. I’ve had my share of pie fails, so I have a few handy tips to pass along. Working with a fluted [...]

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Vegetarian 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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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