Leeks with White Beans and Parmesan
These unctuous, lightly braised leeks were born out of the weekly challenge of “how to use up those woeful items sitting in the bottom of the fridge”. Leeks always seem like such a good idea…
These unctuous, lightly braised leeks were born out of the weekly challenge of “how to use up those woeful items sitting in the bottom of the fridge”. Leeks always seem like such a good idea…
Spring is in the air and we cannot stop thinking about sunshine food, outdoor feasts and creating dishes with all of the new season produce that is now hitting our ...
We would love you to join us for our next Supper Club on the 24th April, where we will celebrate all the joys of Spring with a feast of colour. Booking ...
Excitement brewed in my house last week. We were all under the illusion that summer was finally on its way. The sun appeared shining its glorious rays on the garden now in its full spring…
The year has kicked off with a bang, and I am excited to let you know about the new classes I am offering for early spring. All the classes take ...
Today's short and sweet newsletter is here with little chat but big info. It's been a crazy couple of weeks (sometimes life is like that) but I did want to share a little class news and…
As we find ourselves in full blown Spring Fever, lets celebrate the season of blooms with a full seasonal menu. Please join me on May 7th at 7.30pm when I ...
I was overwhelmed by the demand for this class, so I have added a second date (and will be varying the recipes). Let’s celebrate Spring and the season of blooms ...
It’s peak watermelon season and while it hasn’t really felt much like summer of late here, I know it’s sunny somewhere. Regardless of the weather, watermelon is in abundance and incredibly satisfying in just about…
I get very excited when summer finally arrives, and my weekly pilgrimage to the farmers market instantly becomes more appealing. The options for salads and sides increase dramatically, embracing all the glorious summer flavours and…
There ain't no party like a Latke Party……. It's Hanukkah next week and this year I am making a variety of flavours (and some new sauces to go on top. Let's just call it the…
The edible equivalent of your favourite pair of jeans, grains are our basic carbohydrate for any meal - perfect either simply on their own or accessorised with any of the infinite options of flavour (eg.…
This weekend we celebrate the Jewish holiday of Purim, which in this household mainly consists of baking and sharing (and of course consuming multiple) Hamantaschen, a triangle shaped cookie traditionally filled with either prune, apricot or poppyseed. If you…
I spend a lot of time contemplating what to serve on the side. It seems that these days, when you have a crowd around your table, there are an increasing number of excluded food groups,…
As a nod to my unrivaled love of all things Scandi, here is my recipe for salmon burgers. Light, bursting with flavour, moist, and so easy to throw together. They are as comforting as any…
My cornbread hall of fame ranges far and wide. From the infamous Moosewood cookbook recipe made regularly in our house during the vegetarian era of the late 1970’s/early 1980’s to accompany chili sin carne, to…