Appetizers & Snacks
French Onion Pot Roast with Gruyère Potatoes
The ultimate low and slow comfort staple with a little je ne sais quoi, this recipe is one of my favorite make-aheads that, even after a few days, I’d happily serve to company (yes, even the mashed potatoes!). The sweetness of caramelized onions paired with rich and hearty slow-cooked beef is made all the more…
Spiced Carrot and Walnut Cake
Carrot cake is so ancient that historians do not quite agree on exactly where it came from, but it has enjoyed immense popularity since the Second World War in Britain, a time when carrots were used to add sweetness to cakes when sugar was being rationed. This cake is so good that our best friends…
Pan-Roasted Cauliflower, Leek, Apple and Cinnamon-Crusted Pork Tenderloin
It’s easy to fit an entire meal in a pan when you roast your favourite meat over a bed of vegetables. This simple method is infinitely adaptable to the contents of your fridge and the harvest of the day. Simplicity is the goal and just about anything goes. Here, cauliflower, leeks, and apples slowly roast,…
Brown Butter Pecan Pie
I am quite picky when it comes to pecan pie. I prefer a pie that is not too sweet and has an even balance of syrupy filling and nuts—too much of one or the other and I’m thrown off balance. Rich and nutty, the brown butter in this filling lends so much flavour and enhances…
Mangalore-Style Fish Curry
This curry has roots in the port city of Mangalore, in the southern state of Karnataka. Traditionally, we’d use kingfish or fresh sardines, but you could use black cod, halibut, or grouper instead. Full credit to chef Easo Johnson of the Taj Bekal Resort & Spa, who gave me this recipe. – My Thali: A…
Insalata Cesare
Caesar Salad with Crostini This salad was originally developed by an Italian immigrant, Caesar Cardini but it can be found in restaurants in Italy because of its popularity with tourists. Our version is healthier than the traditional version and we think the flavours are quite authentic. Taste this one blindfolded against the “other” Caesar salad…
Loubia et Merguez Grillées
Voici une soupe avec un nom qui ne sonne pas soupe ! Au Maroc, il s’agit d’un plat d’hiver. Mon ingrédient secret ? La merguez ! – De tout coeur, Amine Laabi et Alexandra Diaz, Éditions de l’Homme. Suivez Alex sur IG / FB Suivez Amine sur IG / FB
Chive Gnocchi with Wild Mushrooms Florentine
Gnocchi are light pillows of pasta begging for a rich and flavourful sauce. This soy-based, umami-centric mushroom sauce coats each and every gnocchi, creating a hearty dish that is perfect to share with family and friends. – The Vegan Bridge: Expanding Plant Based Cuisine, Romain Avril and Richelle Tablang, Whitecap Books Follow Chef Romain on…
Melanzane funghetti
Aubergines en sauce tomate Melanzane funghetti veut dire, littéralement, « champignons d’aubergine ». Ce nom viendrait du fait que les morceaux d’aubergine ont la forme de petits champignons. – Bottega, Nos recettes et traditions familiales, Giovanna Covone, Éditions de l’Homme. Suivez Bottega sur IG / FB
The Matryoshka Memoirs
The Matryoshka Memoirs moves from 2011 in my grandmother Irina Kylynych’s kitchen to her World War II story of being rounded up by the Nazis, her brief time as a forced labourer in the Leica factory, her work transfer to the camp hospital, and her eventual role as a domestic in the mansion of Leica heiress, Elsie…