by Leanne Smoliak Getting ready for the festive season isn’t just about ensuring we have…
Extras: Gluten-Free recipes
No deep fryer? No problem. Either is possible for this outstanding Thanksgiving dinner side dish, especially with a shower of grated cheese and maple syrup
Can’t have too many dip recipes on the go in the summer. This one, by Biera’s Davina Moraiko, is a banger
We asked a few local chefs for harvest dishes. Blair Lebsack of RGE RD makes a toothsome carrot dish reminiscent of Sunday roast
Effortless and the rhubarb doesn’t get stringy. Delicious on ice cream (lemon gelato), with yogurt, on pavlova, or as rhubarb shortcake. You could probably cook it on the barbecue if you didn’t want to turn on the oven.
This salad takes the savoury anchovy, garlic and cheese flavours of a classic Caesar salad and runs with it. Grill your cabbage on the barbecue or in a skillet. Adapted from a recipe by chef Andrew Carmellini.
This quintessential Sicilian dish is found throughout the island. Like so many other recipes in Italy there are countless versions and variations which vary from town to town and family to family.
This spread, similar to baba ganoush, works as part of a meze or as a flavourful sandwich spread
It pays to have dips around over the holidays for last minute guests or snacking
It pays to have dips around over the holidays for last minute guests or snacking.
You can buy very expensive jars of bagna cauda imported from Italy or you can make it yourself. The classic way to serve it is to dip the vegetable, then use some bread to catch the drippings. Guaranteed to make anybody eat their vegetables
Ottolenghi’s is bar none the best hummus recipe we have found, smooth and creamy every time. You will never go back to making hummus with canned chickpeas. Adapted from Jerusalem: A Cookbook
Adapted from James Syhabout, Commis via Food & Wine. Pickling is big this season, and this recipe makes a tangy sweet sour pickle that is also marvellous on fish. Find green zebras at Gull Lake Farm stand