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Recipes

For brunch, bake your eggs in a pastry nest

With spring and Easter upon us, I offer a dish guaranteed to spruce up a seasonal brunch. It may look complicated, but it really couldn’t be simpler. The only hump to get over is fear of phyllo (also spelled filo), a pastry dough that originated in Turkey and that’s popular today in Turkey and Greece. That fear is based on phyllo’s singular thinness and delicacy, which can lead to cracking.

:A fresh spin on Caesar salad with Brussels sprouts, sardines

For all the grief the Caesar salad gets in the culinary world, I proudly admit to adoring the classic flavour combination - garlicky-lemon dressing mixed with anchovy-umami undertone that can only come from salty fish, topped off with nutty, pungent parmesan. If I could eat only one salad for the rest of my life, it would be some form of Caesar.

Praline is standout in recipe for arugula salad

Here’s a salad fit to join the lineup for your fanciest dinner or holiday meal. Each of the ingredients brings its own unique taste and texture to the mix, but the standout is the praline. A hard candy typically consisting of sugar and nuts, praline was invented in the 17th century by the French (which is why it’s pronounced “prah leen,” not “pray line”).

A nice American twist on the very French rabbit in cider

The French know a thing or two about the perfect braise, so I wasn’t surprised when I tasted the rabbit in cider, Calvados (apply brandy) and cream that my host family served me during my semester abroad in Nantes. If you ever find yourself in France, I highly suggest seeking out this classic dish that finds itself perhaps under radar of many Americans.