Just a reminder that apple season is upon us and that my recipe for crumble made with this sensational, now-in-season fruit is on this site’s recipe page.
Yippee, it’s peach season and time for that quintessential dessert: peach pie.
Here is the roast turkey recipe that changed my life when I made it for Thanksgiving. It is based on a Martha Stewart version that I streamlined, adapted and improved. My gravy is old-fashioned and the best.
The result: magazine cover looks and superbly moist, evenly cooked flesh.
Dear cooks, you’re welcome.
The Ultimate Roast Turkey
In a column about famous and infamous recipe mistakes that I wrote for the Toronto Star in 2008, I confessed to not being happy with the Sticky Toffee Pudding in my latest book: Dish. Here is the amazing version I came up with after that confession, with help from top Toronto pastry chef and good friend Joanne Yolles. It is definitely a winner.
Here is my recipe for butter tarts as discussed on my Food Sleuth report on Q with Jian Ghomeshi on CBC Radio One which aired June 29, 2009.
The following are the two best butter tarts I found after much sleuthing in Toronto and vicinity:
Spring is rhubarb season and time for me to bake as many crumbles as is humanly possible – the best way I know to wow guests with its wondrous contrast of taste and texture.
This recipe is in my book Dish using apples (delectably tart Northern Spys are ideal) which you can, of course, substitute. Add cranberries and/or a little lemon juice to them for a tangy touch, if desired.