Lemony, slow-roasted leeks and a trio of cheeses form a rich savoury base for this outstanding asparagus tart.
Just in time for Easter, this delicate Charlotte is perfect for ushering in the spring.
When tender peas are in season, you won’t find a lighter or more satisfying dish than this vibrant pea soup.
Oven roasted vegetables and meaty Portabello mushrooms blend with a lemony ricotta filling in these elegant puff pastry tarts.
Ceviche, a refreshing fish appetizer, is one of my favourite street foods. It’s a beautiful way to enjoy fresh fish and takes little effort.
Tangy pickled mushrooms are one of my favourite grazing appetizers.
After a bit of tinkering, I think I’ve come pretty close to the dolma of my dreams.
If I have a signature appetizer, it is gougères — a light French pastry, made with Gruyère cheese.
When I want to whip-up something deliciously informal, this vibrant pear and onion flatbread is my go-to appetizer.
Spanakopita is a classic Greek pastry made of feta, ricotta, spinach and herbs.
Inspired by a trip to Vietnam, I serve these spring rolls with romaine lettuce leaves, fresh herbs, and bean sprouts.
If you show up at my door unexpected, and plan to stay for a while, this is what you’ll be served...
Ever wondered how to slice raw beef so thin it practically melts on your tongue?
I first cured salmon at culinary school where I learned to scale, gut and fillet whole fish.
This is what you get when you combine mashed potatoes with choux pasty...
The secret to this richly flavoured tart is patience.
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.
I first enjoyed these buns when my good friend, Noreen, made them for me.
Some vegetables show-up at my dinner table more often than others...
If you’ve never enjoyed handcrafted tortillas, you may not know what you’re missing.
When asparagus are at their peak, we can’t seem to get enough.
There are many ways to cook corn but grilling it, in its husk, is a fine way to keep it moist and sweet.
Smoky pan-roasted chickpeas and garlicky kale make a flavourful and nutritious side dish.
Broccoli wasn’t one of my favourite vegetables until I started pan-searing the florets crisp-tender in a hot skillet.
A touch of smoked paprika lends a warm smoky note to this flavourful side dish.
I’ve alternated new potatoes with sweet potato for a striking presentation.
This recipe combines mashed potatoes with freshly grated ginger and garlic and toasted Indian spices.
For truly flavourful mashed potatoes, you’ll need a generous amount of salt and butter.
Mushrooms aren’t terribly exciting until they’ve had a few glugs of chicken stock and a glass of wine.
Parisian Potatoes may sound elegant but they’re just everyday potatoes...
This hearty chowder is rich and flavourful without being thick and heavy.
If you enjoy seafood, you’ll love what homemade fish stock does to chowders, sauces and stews.
In culinary school our chef instructor insisted on consommé so clear you could read the date on a dime at the bottom of a bowl.
Pho is all about the broth, so you’ll need to start with a flavourful homemade chicken (or beef) stock.
This mellow, silky smooth roasted squash soup has just enough fruit to give it a sweet lift.
When it's cold and damp this light, yet comforting, soup hits the spot.
This dumpling recipe comes from Tochigi, the dumpling capital of Japan.
Carrot soup is pretty tame, some might say boring, until it’s cheered up with freshly grated spicy ginger...
This soup packs a lot of flavour and gets even better over a day or two. It’s worth making a big batch.
In the damp grey days of late winter, Mulligatawny stew provides the comfort of a worn sweater.
This savoury roasted beet soup is made special with the addition of spicy chorizo sausage...
After the joyful abundance of the holidays, I like to ease into the new year with nutritious soups and stews.
If you can find the time to make stock — it’s mostly a hands-off affair — your soups and sauces will take on a deeper level of flavour that
Sweet slow-cooked leeks, shallots and standard cooking onions are laced with a splash of cognac in this cheesy adaptation...
Few can resist a classic Salad Niçoise, a French-inspired salad named after the distinctive black olives that originated from Nice.
Salmon, leeks and fennel melt together in a silky sauce flecked with herbs and sweet peas.
Spot prawns are so sweet and succulent they need little fussing.
This simple recipe brings back one of my fondest food memories.
When halibut is in season, I can’t get enough. Roasted, pan seared or poached — it’s all good.
Fish cakes are a fantastic way to use up leftover seafood and cooked vegetables.
When it’s too hot to turn on the oven, my favourite summer meal, hands-down...
Sweet-briny mussels are steamed in a light tomato broth in this deeply satisfying dish.
One of the easiest and most flavourful ways to cook fish is to dust it with spices and pan fry it.
For those watching their waistline this lean halibut recipe only tastes indulgent.
Sorbets make refreshing desserts, welcome interludes between courses, and creative cocktails laced with gin or vodka.
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.
In this chunky nut tart, pear halves are nestled in a gingery almond cream filling.
Caramel sauce is simply caramelized sugar with the addition of cream and butter.
Bread pudding is an excellent way to use up old bread. It’s a poor man’s comfort food but it makes a luxurious treat.
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.
Sweetened and baked, rhubarb is transformed from tough stringy stalks to a meltingly tender filling with a distinctive fruity character.
With only three ingredients, Crème Anglaise makes an elegant make-ahead sauce for just about any dessert.
Fragrant. Comforting. Simple.
Caramelized pear and ginger form the base for these delicate soufflés, flavoured with cinnamon, cardamon and cloves.
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.
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.
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.
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.
Toasted with a bit of jam, stollen became my favourite holiday indulgence with morning coffee and evening tea.
My holiday mantra this year is “keep it simple” and these sparkling jellies are simplicity in a glass.
As with any recipe that involves cooking sugar, read the recipe from beginning to end before you start.
Nothing says holiday like a sugar-dusted cookie filled with jam.
My mother rarely baked, but I can’t imagine the holidays without her buttery shortbread cookies.
You have to be a little bit cake-obsessed to make a Bûche de Noël.
Rough puff pastry is the next best thing to handcrafted puff pastry.
I once dismissed pastry made with a food processor, but my dear friend Karri encouraged me to try her standout buttermilk shortcrust dough.
Strikingly layered and inexplicably light — puff pasty is the prima donna of all pastry.
If you can make cookies, you can make Sweet Tart Dough.
Making your own pastry is one of the most satisfying baking projects imaginable...
This delicious buttery tart dough smacks of chocolate shortbread with a nutty crunch.
