The tangy goat cheese adds a wonderful element of flavour to the polenta and combines nicely with the mushrooms and... View Article
Here is a twist on the traditional pasta primavera. Same topping, finished with cream is served on top of a... View Article
Polenta is simply cooked cornmeal of various textures (fine, medium or coarse grind). Traditionally it was cooked in a large... View Article
This is a delicious but less familiar winter squash. If you haven’t tried it I suggest that you do. It... View Article
A match in flavour, colour and texture, carrots and parsnips are a treat to cook together. I leave the carrots... View Article
Vegetables are so fun to cook. Most of us cook and serve them on their open but mingling them can... View Article
Red lentils make a wonderful soup. They cook to a creamy consistency creating a hearty, full-bodied soup. I usually add... View Article
I make this bean spread often as an appetizer to spoon onto small crostini. Here I use it to top... View Article
For this tartine I roast the fennel first and then pile it on a long slice of Poilane bread between... View Article
A hearty lentil soup is comfort food for anyone with a Mediterranean palate. I make it in many different ways... View Article
Barley and beans is a nice combination for either soups or salads. See the salad category for the salad version... View Article
If I had to choose a couple of favourite soups this would certainly be one of them. Simple, wholesome and... View Article
