• Mulligatawny Stew

    Mulligatawny Stew

  • Dolma with Lemon Sauce

    Dolmadákia

  • Parisian Potatoes

    Parisian Potatoes

  • Potato Gnocchi with Sage Butter

    Potato Gnocchi & Sage

  • Chicken Pot Pie

    Lemony Chicken Pot Pies

  • Raspberry Rugulach

    Rugelach

  • Linzertorte Cookies

    Linzer Torte Cookies


Discover the joy of cooking with confidence. Join me for a cooking class!

Mulligatawny Stew
Photo by Denise Marchessault

Mulligatawny Stew

In the damp grey days of late winter, Mulligatawny stew provides the comfort of a worn sweater. It’s a rustic stew of root vegetables, tart apples, fresh ginger, and fragrant Indian spices, made rich and silky, with the addition of coconut milk. Like all stews (or soups, if you add additional liquid), Mulligatawny is made [...]

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Dolma with Lemon Sauce
Photo by Denise Marchessault

Dolmadákia

I was first introduced to dolmadákia, or dolmas, at Colossus of Rhodes, a Greek tavern in Mississauga, Ontario. My best friend and I, big-haired and single in those days, loved the place and enjoyed coaxing gossip from the bartender about the dark, handsome, and very single owner, Manny, who made us feel as if we [...]

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Parisian Potatoes
Photo by Denise Marchessault

Parisian Potatoes

Parisian Potatoes may sound elegant but they’re just everyday potatoes shaped with a dollar store melon baller.  It’s a simple trick that transforms ho-hum potatoes into a dressy side-dish for steak, roast chicken or pork. The potatoes can be sautéed in any sort of fat but duck fat transcends all others. When you shape potatoes [...]

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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