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A blueberry tart that simply works, so you don’t have to

Before our annual circuit around the sun forces us to kiss off the blueberry season, I urge one and all to try this blueberry tart. Super-tasty and much simpler to make than the standard recipe, it features the usual buttery bottom crust, loaded with gobs of fresh berries and topped off with a crispy sweet streusel crumble.

How to transform broccoli rabe and sausage into a casserole

In Italy, pasta with broccoli rabe and sausage is a popular dish. We transformed these classic flavours into an easy, yet elegant, casserole. Our flavour choices were traditional: sweet Italian sausage, red pepper flakes, lemon zest, and a bit of anchovy for an umami backbone. A rich, creamy sauce with two cheeses was the perfect way to round out our dish.

A piquant salsa pairs nicely with a meaty swordfish steak

Swordfish steaks are a favourite on the grill. Their dense, meaty flesh keeps the steaks from falling apart. When developing our recipe, our first step was to choose thicker steaks, since thinner steaks overcooked easily. Since they can stay on the grill longer, the thicker steaks also pick up more smoky flavour.