The World on a PlatterThe late summer harvest is the best time to make Ratatouille. This classic French stew is best when made with fresh tomatoes, zucchinis, eggplant, bell peppers and onions. It’ pretty versatile too. Serve as a vegetarian main dish, side dish, warm or cold with bread or toast at breakfast, lunch or dinner.
First steamed then braised in butter, this recipe enhances the flavour, reduces the bitterness and makes a wonderful presentation for the often-maligned Brussels sprout.
Follow these steps for no-fail, delicious, golden-brown homemade white bread. Imagine the reaction from family or guests when they arrive with your kitchen wafting of fresh-baked bread. It’ll be hard for them to avoid the offer of a slice while it’s still a little warm. You can test your endurance and maybe work out some…
This simple one pot dish of buttery egg noodles with sautéed cabbage makes a perfect side for many Eastern European meals. I first came across these tasty cabbage noodles at a wonderful Hungarian restaurant in New York’s north country where they were served as an appetizer. This national dish of Slovakia is known as haluski…
This savoury side dish of potatoes, carrots and turnips roasted with onions, celery and rosemary in a broth goes really well with roasted or grilled meats.
Wild fiddleheads and wild garlic are available briefly in spring and are best eaten fresh. Combined in this simple recipe they are both a rustic treat and an urban delicacy. If you live in a big city and have country cousins, chances are you’ve heard one of them tell of picking fiddleheads and wild garlic. …
This oven baked stuffing recipe goes well with roast chicken. Cook it in the oven alongside your chicken and you have the perfect companion for a fall or winter meal. This past fall, I visited the early 18th century windmill at Pointe du Moulin just west of Montreal and it made me appreciate how our…
Tracing its origins to the Mayan and Aztec staple foods, then adding influences from the settlers of the new-world, Chili has evolved alongside Mexican culture. It comes alive with the signature Mexican spice combination of chili and cumin. Mexican cuisine has developed into a distinctly new-world fusion of well evolved native food traditions with Spanish,…
This traditional recipe, passed down from my grandpa, was usually served when the whole extended family got together for holiday meals. It’s not terribly complicated and you can throw it together in a couple of minutes, however you must plan a day ahead if you want it to be ready in time for dinner. The…
