Recipes for delicious things to help make your charcuterie board shine
Vegan recipes
The coconut milk adds a creamy, satisfying texture
A savoury side dish for the Thanksgiving table, or, for any dinner
Cool, refreshing and fragile describes sorbet. The sorbet I used to make in my freezer was often grainy due to variations in temperature and humidity within the freezer. Both Cuisinart machines made impeccable sorbet — ultra-smooth with no ice crystals and singing with flavour.
Our version of a simple, extremely satisfying soup first tasted at Alice Water’s Chez Panisse.
“This recipe is more of a method than a specific recipe. Use whatever is fresh from the market, green onions, tomatoes, peas, green beans, squash, fresh herbs. – chef Brad Smoliak.
Follow the same rules you would for egg-white meringues to make the aquafaba version. Start with room-temperature chick pea liquid and add the sugar slowly. Recipe courtesy The New York Times
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
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
Cibo’s chef/owner Rosario Caputo serves this soup with a drizzle of house-made rosemary oil
Gremolata is usually found on fish, but it makes a delicious compliment to the smoky flavours of the eggplant, accompanied with savoury fresh thyme
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