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Recipes

Warm Brussels Sprouts Salad

I think this is (possibly) the best Brussels sprouts recipe I have ever made. They are roasted and then tossed while still warm with an assertive dressing that makes your mouth jump up and down with joy.

And for those who don’t like Brussels sprouts (and in fact my family is divided), well, more for the rest of us. Jack and I were happy to be responsible for the leftovers.

How far can you reduce sugar in a pavlova? Surprisingly low

Pavlovas are dreamy. For the uninitiated, a pavlova (named after the famed ballerina’s fluffy tutu) is essentially a meringue shell baked at low heat until the outside is barely golden crisp, but the inside remains soft and billowy, like a creamy marshmallow. The shell then is typically filled with whipped cream, custard, or fruit compote.

Salted Caramel Sauce

“Salted” and “caramel” are two words that make many people get misty in the eyes and weak in the knees.

You can buy lovely salted caramel in the stores to drizzle over ice cream, cake, pie or just your tongue, but you can also make it easily at home, and for a lot less money. Do share the wealth — what a great holiday gift this makes.

A cheesy, spicy cracker that’s good enough to give as gifts

When I was a kid, my parents sometimes brought home tins of deliriously delicious cheese crackers. I can’t remember the brand I think it was a British import but I do remember that my sister and brother and I would inhale them as soon the tin was opened. All these years later the flavour of those crackers, richly cheesy and spicy, remains burned into my memory.

Mini pies take centre stage as holiday dessert option

When I have a lot of people coming over, I love to make mini pies, or “pie cups.” I coined the name “pie cup” when I created a “pie program” for one of my restaurants and vowed to make pie the new cupcake in NYC.

Since then, the mini, hand-held pie has exploded in popularity. The beauty of the mini pies is that they are portable, easy to make and the perfect proportion size.