Recipes

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Tomatoes aren’t the only sweet red fruit that make great pasta sauce. Red bell peppers are excellent too, especially paired with the faint licorice flavour of fennel seeds.

Braising is my favourite cooking method. I just love the way it can transform an inexpensive, tough cut of beef into a tasty tender stew. Toss in the earthy flavours of root vegetables and aromatic red wine, and you are well on your way to a rich flavour base. But the real secret to a truly memorable beef stew is patiently browning the meat.

Foccacia is essentially a large slab of bread baked with lots of savoury Mediterranean flavours both in and out of the dough. Herbs, cheese, olives. Tasty.

Berry Pudding

This is the tastiest bread I have ever made. It’s also the easiest because the secret ingredient in all true bread is time. The key to an addictive loaf of rich, hearty goodness is non-laborious kneading; it’s an overnight rest for the living dough. With time, water and flour naturally form an elastic dough that rises with just a small amount of yeast. Here’s how to make your own Country Bread, full of rustic whole grain goodness, or a loaf of refined white City Bread.

We serve this granola every morning as part of our legendary country inn breakfast. It’s a crunchy delicious start to the day!

This is my favourite way to serve broccoli, it’s super speedy and it tastes great. As it steams the broccoli is scented with garlic - but not overwhelmed by it. It’s a great way to turn a head of broccoli into an aromatic side dish on the table in under ten minutes!

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In the fall, when apples are in peak season, I always make a giant batch or two of applesauce and freeze it. It’s one of my favourite things to do in the kitchen with my son Gabe. Then, all winter long, we’re reminded of our favourite season.

If a perfect basket of crisp fried wings isn’t a treat than I don’t know what is!

Spiced Maple Ice Tea