• Jammy Almond Tarts

  • Flaky Pastry Dough

  • Ratatouille Tart

  • Kale & Roasted Zucchini

  • Potato Leek Galette

  • Stuffed Tomatoes

  • Image by Caroline West

    Fritatta with Onion Relish


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Jammy Almond Tarts

These exquisite tarts are filled with apricot jam and velvety almond cream, a not-too-sweet ground-nut filling often used in French pastries. The tarts are lovely topped with toasted sliced almonds or sweet plums. I made these tarts for years without jam until a friend mentioned that his European mother made a similar pastry with preserves. […]

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Flaky Pastry Dough

Making your own pastry is one of the most satisfying baking projects imaginable, yet it draws the most reluctance.  While most agree that homemade is tastier than the commercial frozen options, there’s still trepidation. For those who insist their pastry never turns out or they have the time, this recipe is for you! Follow the step-by-step […]

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Ratatouille Tart

Zucchini squash, sweet peppers and vine-ripened tomatoes take center stage in this rustic tart. An adaptation of my ratatouille tart recipe in British Columbia From Scratch, this open-faced version includes briny Kalamata olives, marinated artichoke hearts and a handful of fresh herbs. Tucked beneath the vegetables is a savoury filling made of creamy ricotta, feta […]

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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