Recipe Catalogue

Tourtière, a rustic meat pie, is a sentimental favourite. Customarily served after midnight Mass on Christmas Eve...

You can spend your entire life without these little dumplings and not even know what you’re missing.

In this vegetarian recipe, pasta is stuffed with kale, sweet peppers, feta cheese, and marinated artichoke hearts.

Pasta can be stuffed with just about any filling but if you’re a mushroom lover, you’ll fall hard for these savoury ravioli.

Fresh pasta goes with anything (including straight-up butter)...

A French quiche is all about the custard. With a texture as delicate as creme caramel, you can’t help but be seduced...

If you enjoy deeply caramelized Brussels sprouts, you’ll love this unique fall tart.

This hearty salad combines sweet roasted zucchini, tender fava beans and kale...

If you’re looking for creative ways to round up odds and ends in the refrigerator, a frittata is your answer.

Duck confit is a moist and intensely flavoured meat; tastier than chicken but not at all gamey.

The humble spud — satisfying, comforting, and reliable.

If you’re a pastry novice, consider the galette as a gateway pie.

I rediscovered these delicious pies when a kindly neighbor, someone I barely knew, knocked on my door...

Few foods transcend all seasons like a French omelet.

I enjoyed many versions of Egg en Cocotte, or Oeufs En Cocotte, during a summer in France.

Caramelized pear and ginger form the base for these delicate soufflés, flavoured with cinnamon, cardamon and cloves.

With only three ingredients, Crème Anglaise makes an elegant make-ahead sauce for just about any dessert.

Fragrant. Comforting. Simple.

This beloved apple pie is baked into a cake pan rather than a pie dish, for a classic dessert that turns out beautifully every time.

Light and airy with a crisp shattering exterior and a marshmallow-y center, Pavlova is like candy for grownups.

These tangy lemon meringue tarts are made with an almond crust pastry flecked with lemon zest.

If you have a fondness for sweets, you’ll love palmers, a light, crisp cookie that’s nothing short of addictive.

This puckery old fashioned Lemon Meringue Pie is made in a fluted tart pan, with a removable bottom, for easy serving.

These exquisite tarts are filled with apricot jam and velvety almond cream...

This tart mousse is incredibly light and airy. It goes well with fruit but is scrumptious enough to stand on its own.

There’s no better way to show off plump blueberries and sweet blackberries than tucked in a galette laced with a touch of almond cream.

I learned to make meringue at culinary school and soon forgot all about them – until a home exchange in Bordeaux and Paris a summer ago.

Soufflés wait for no one but chocolate soufflés are more forgiving; more robust than their pale counterparts.

Turnovers are daintier than pie and easier to prepare. Because the filling is precooked, the pastry stays crisp, not soggy.

Crème brûlée is crème caramel’s richer cousin, made with cream rather than milk.

When my twin daughters turned three, I baked them a very special three layer cake, one layer for each precious year.

Just in time for Easter, this delicate Charlotte is perfect for ushering in the spring.

Years ago, I brought homemade puff pastry straws to a local charity event.

Because you can’t buy love in a grocery store.

These chocolate gluten-free vegan treats are a welcome addition to any dessert table–and usually the first treats to go.

These crescent-shaped old world pastries are one of my favourite holiday treats.

This cool, rich, melt-in-your-mouth mousse contains only two ingredients: chocolate and cream.

If you like your cakes boozy and moist, this yeast cake is sure to become a favourite.

Sorbets make refreshing desserts, welcome interludes between courses, and creative cocktails laced with gin or vodka.

I don’t like cream in my coffee but I love coffee in my ice cream.

For special occasions, I’ll serve these refreshing sorbets in their lemony containers.

Unless there’s an ice cream maker handy, in which case I don’t hesitate to pulverize them beyond recognition for a greater cause: strawberry

If you’re wondering if it’s worth the effort, you’ve probably never tasted homemade.