Classic Canadian Goulash
Mid-century comfort food: ground beef, onion, garlic and bell pepper simmered with tomatoes, then folded through macaroni and finished with aged cheddar.
The Cupid’s Cup
Autumn is officially here, and the weather lately has been stellar. I am saluting the change of seasons with this flirty riff on a classic Pisco Sour. Pisco is a grape brandy that can only be produced in Peru or Chile.
Boursin and Prosciutto Pastry Bites
Boursin cheese and crisp prosciutto tucked into golden puff pastry, a warm bite for a holiday table.
Melon Carpaccio with Burrata and Crispy Sage
Thin-shaved melon laid over creamy burrata, finished with crackling fried sage leaves.
Sweet Chili-Glazed Chicken Rice Noodle Bowls
A sticky, sweet-and-spicy glaze over tender chicken, tossed with cool rice noodles and crisp vegetables.
Eggplant Milanese
A whole eggplant roasted, flattened, and breaded into a cutlet with all the crunch of veal Milanese, none of the meat.
Grilled Zucchini Feta Roll-Ups
Grilled zucchini ribbons wrapped around salty feta, skewered into neat little bites.
Easy Fresh Fig Appetizer with Whipped Feta and Hot Honey
Fresh figs over whipped feta, drizzled with hot honey and scattered with pistachios.
Strawberry Rhubarb Crisp
In my family, rhubarb meant one thing: crisp. Baked every spring in my great-grandmother’s Pyrex dish, it feels like four generations are in the kitchen together.
Lemon Posset
No eggs. No gelatin. No fuss. Fresh lemon juice sets hot, sweetened cream into something between a feather-light mousse and a velvet panna cotta.
Grilled Zucchini and Chickpea Salad with Tonnato
Grilled zucchini, chickpeas and roasted tomatoes in a bright oregano dressing, spooned over creamy tonnato and finished with fresh basil.
Easy Baked Cod Recipe
A one-dish spring dinner: cod baked over blistered tomatoes, zucchini, and capers, plated over a bed of salad greens.