Oysters are fully into their season in December and doing two preparations will showcase their diversity of flavour. Use west coast oysters for grilling, due to their creamy texture and use freshly-shucked east coast oysters due to the clean brininess that pairs well with acidity. – Roger Letorneau
Gluten-Free recipes
Carrots with a bit of the top left on, aka bugs bunny carrots, looks great on the plate
A savoury side dish for the Thanksgiving table, or, for any dinner
Variation: add fewer potatoes and add equal amounts of zucchini and carrots cut in large chunks, about the same size as the potatoes -Kristina Pappas
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.
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
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