Oven roasted vegetables and meaty Portabello mushrooms blend with a lemony ricotta filling in these elegant puff pastry tarts.
Makes Eight 4" Tarts
Photo: Deb Garlick
Ceviche, a refreshing fish appetizer, is one of my favourite street foods.
Serves 4 to 6
Photo: Caroline West
Tangy pickled mushrooms are one of my favourite grazing appetizers.
Makes About 2 Cups
Photo: Deb Garlick
After a bit of tinkering, I think I’ve come pretty close to the dolma of my dreams.
Makes 48
Photo: Denise Marchessault
If I have a signature appetizer, it is gougères — a light French pastry, made with Gruyère cheese.
Makes 48
Photo: Caroline West
When I want to whip-up something deliciously informal, this vibrant pear and onion flatbread is my go-to appetizer.
Makes 3
Photo: Deb Garlick
Photo: Deb Garlick
Spanakopita is a classic Greek pastry made of feta, ricotta, spinach and herbs.
Makes 28
Inspired by a trip to Vietnam, I serve these classic spring rolls alongside romaine lettuce leaves, fresh herbs, and bean sprouts.
Makes 14
Photo: Deb Garlick
If you show up at my door unexpected, and plan to stay for a while, you’ll be served...
Serves 8 to 10
Photo: Caroline West
Ever wondered how to slice raw beef so thin it practically melts on your tongue?
Serves 6 to 8
Photo: Caroline West
You can spend your entire life without these little dumplings and not even know what you’re missing.
Serves 6 to 8
Photo: Caroline West
In this vegetarian recipe, pasta is stuffed with kale, sweet peppers, feta cheese, and marinated artichoke hearts.
Serves 3 to 4
Photo: Denise Marchessault
Transforming fresh pasta dough into soft pillows of ravioli is my idea of fun — and easier than you might think.
Makes 48 Ravioli
Photo: Deb Garlick
Fresh pasta goes with anything (including straight-up butter)...
Serves 4
Photo: Deb Garlick
A French quiche is all about the custard. With a texture as delicate as creme caramel, you can’t help but be seduced by its luxurious mouth-feel.
Serves 6 to 8
Photo: Deb Garlick
If you enjoy deeply caramelized Brussels sprouts, you’ll love this unique fall tart.
Makes One 9" Tart
Photo: Deb Garlick
This hearty salad combines sweet roasted zucchini, tender fava beans and kale...
Serves 4
Photo: Deb Garlick
If you’re looking for creative ways to round up odds and ends in the refrigerator, a frittata is your answer.
Serves 4
Photo: Caroline West
Duck confit is a moist and intensely flavoured meat; tastier than chicken but not at all gamey.
Serves 5 to 6
Photo: Caroline West
If you’re a pastry novice, consider the galette as a gateway pie.
Makes Two 8" Galettes
Photo: Deb Garlick
I rediscovered these delicious pies when a kindly neighbor, someone I barely knew, knocked on my door...
Serves 8
Photo: Caroline West
Some vegetables show-up at my dinner table more often than others–and roasted cauliflower plays a recurring role.
Makes 3 Cups
Photo: Deb Garlick
If you’ve never enjoyed handcrafted tortillas, you may not know what you’re missing.
Makes 8
Photo: Deb Garlick
When asparagus are at their peak, we can’t seem to get enough.
Serves 4 to 6
Photo: Deb Garlick
There are many ways to cook corn but grilling it, in its husk, is a fine way to keep it moist and sweet.
Serves 4 to 6
Photo: Deb Garlick
Smoky pan-roasted chickpeas and garlicky kale make a flavourful and nutritious side dish.
Serves 3 to 4
Photo: Kateland Clarke
Broccoli wasn’t one of my favourite vegetables until I started pan-searing the florets crisp-tender in a hot skillet.
Serves 2 to 4
Photo: Deb Garlick
A touch of smoked paprika lends a warm smoky note to this flavourful side dish.
Makes 8
Photo: Deb Garlick
I’ve alternated new potatoes with sweet potato for a striking presentation.
Serves 10 to 12
Photo: Caroline West
This recipe combines mashed potatoes with freshly grated ginger and garlic and toasted Indian spices.
Makes 18
Photo: Caroline West
For truly flavourful mashed potatoes, you’ll need a generous amount of salt and butter.
Serves 6
Photo: Caroline West
Sweet slow-cooked leeks, shallots and standard cooking onions are laced with a splash of cognac in this cheesy adaptation of French onion soup.
Serves 4
Photo: Caroline West
After the joyful abundance of the holidays, I like to ease into the new year with nutritious soups and stews.
Makes 7 Cups
Photo: Deb Garlick
When tender peas are in season, you won’t find a lighter or more satisfying dish than this vibrant pea soup.
Makes 4 Cups
Photo: Deb Garlick
This savoury roasted beet soup is made special with the addition of spicy chorizo sausage.
Makes 8 Cups
Photo: Deb Garlick
In the damp grey days of late winter, Mulligatawny stew provides the comfort of a worn sweater.
Makes 11 Cups
Photo: Denise Marchessault
This soup packs a lot of flavour and gets even better over a day or two. It’s worth making a big batch.
Serves 12 to 14
Photo: Caroline West
Carrot soup is pretty tameuntil it’s cheered up with freshly grated spicy ginger...
Serves 4 to 6
Photo: Caroline West
This dumpling recipe comes from Tochigi, the dumpling capital of Japan.
Makes 6 Cups
Photo: Denise Marchessault
When it's cold and damp this light, yet comforting, soup hits the spot.
Serves 4
Photo: Denise Marchessault
This mellow, silky smooth roasted squash soup has just enough fruit to give it a sweet lift.
Serves 6 to 8
Photo: Caroline West
Pho is all about the broth, so you’ll need to start with a flavourful homemade chicken (or beef) stock.
Serves 4 to 6
Photo: Deb Garlick
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.
Makes 6 Cups
Photo: Caroline West
For those watching their waistline this lean halibut recipe only tastes indulgent.
Serves 3 to 4
Photo: Deb Garlick
One of the easiest and most flavourful ways to cook fish is to dust it with spices and pan fry it.
Serves 2
Photo: Deb Garlick
Sweet-briny mussels are steamed in a light tomato broth in this deeply satisfying dish.
Serves 4
Photo: Caroline West
When it’s too hot to turn on the oven, my favourite summer meal, hands-down...
Serves 5
Photo: Deb Garlick
Fish cakes are a fantastic way to use up leftover seafood and cooked vegetables.
Makes 12
Photo: Kateland Clarke
When halibut is in season, I can’t get enough. Roasted, pan seared or poached — it’s all good.
Serves 4
Photo: Caroline West
This simple recipe brings back one of my fondest food memories.
Serves 4
Photo: Caroline West
These tangy lemon meringue tarts are made with an almond crust pastry flecked with lemon zest.
Makes Twelve 4" Tarts
Photo: Deb Garlick
Light and airy with a crisp shattering exterior and a marshmallow-y center, Pavlova is like candy for grownups.
Serves 5 to 6
Photo: Deb Garlick
If you have a fondness for sweets, you’ll love palmers, a light, crisp cookie that’s nothing short of addictive.
Makes 28 Cookies
Photo: Deb Garlick
Made with dates, toasted coconut, almonds and flaxseed meal, these chocolate gluten-free vegan treats are a welcome addition to any dessert table...
Makes 36
Photo: Kateland Clarke
These exquisite tarts are filled with apricot jam and velvety almond cream, a not-too-sweet...
Makes 24
Photo: Deb Garlick
This tart mousse is incredibly light and airy. It goes well with fruit but is scrumptious enough to stand on its own.
Makes 4 Cups
Photo: Kateland Clarke
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.
Serves 6 to 9
Photo: Deb Garlick
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.
Makes 10 to 12
Photo: Caroline West
This puckery old fashioned Lemon Meringue Pie is made in a fluted tart pan, with a removable bottom, for easy serving.
Makes 1 Pie
Photo: Deb Garlick
Soufflés wait for no one but chocolate soufflés are more forgiving; more robust than their pale counterparts.
Makes 8
Photo: Caroline West
Turnovers are daintier than pie and easier to prepare. Because the filling is precooked, the pastry stays crisp, not soggy.
Makes 12 Tarts
Photo: Caroline West
Crème brûlée is crème caramel’s richer cousin, made with cream rather than milk.
Serves 10
Photo: Caroline West
When my twin daughters turned three, I baked them a very special three layer cake, one layer for each precious year.
One 8" Cake
Photo: Caroline West
Just in time for Easter, this delicate Charlotte is perfect for ushering in the spring.
Makes 1 Cake
Photo: Caroline West
Years ago, I brought homemade puff pastry straws to a local charity event.
Makes 24
Photo: Caroline West
This cool, rich, melt-in-your-mouth mousse contains only two ingredients: chocolate and cream.
Serves 8 to 12
Photo: Caroline West
If you’re wondering if it’s worth the effort, you’ve probably never tasted homemade.
Makes 3 1/2 Cups
Photo: Caroline West
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 ice cream.
Makes 4 Cups
Photo: Caroline West
For special occasions, I’ll serve these refreshing sorbets in their lemony containers.
Makes 5 Cups
Photo: Caroline West
My mother rarely baked, but I can’t imagine the holidays without her buttery shortbread cookies.
Makes 60 Cookies
Photo: Deb Garlick
These crescent-shaped old world pastries are one of my favourite holiday treats.
Makes 36 Cookies
Photo: Deb Garlick
If you like your cakes boozy and moist, this yeast cake is sure to become a favourite.
Makes 1 Cake
Photo: Caroline West
Nothing says holiday like a sugar-dusted cookie filled with jam.
Makes 30 2" Cookies
Photo: Deb Garlick
As with any recipe that involves cooking sugar, read the recipe from beginning to end before you start.
Makes About 1 1/2 lbs.
Photo: Deb Garlick