Braised Short Ribs
This is a comforting and perfect fall and winter dish from Sunday Suppers at Lucques It tastes even better if made the day before serving. Read more
Sep 1
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A Late Summer Dinner Party for 8
Guacamole with Crunchier Tortilla Chips
Heirloom Tomatoes with Burrata Cheese and Basil
Short Ribs with Potato Puree and Swiss Chard
Pecan Torte with Nectarine Ice Cream
We’re being treated to summer weather here in Vancouver but I am still feeling the familiar transition into Fall. ‘Back to School’ is in the air, leaves are beginning to change colour and sprinkle the sidewalks, and I’m getting ready to put away the barbecue and crank up the oven. Read more
Heirloom Tomato Salad with Burrata Cheese and Basil
Make this salad when tomatoes are at their summer best. Read more
Bringing hors d’oeuvres to a dinner party? How about Roquefort Cherries?
This is a variation of an hors d’oeuvres that first appeared (for me) in Martha Stewart’s book, Entertaining. There are so many ways to change up the recipe, by using different cheeses, nuts and even fruits. Read more
My Mother’s Apricot Jam, with Variation
An early childhood memory is breakfast at my paternal grandmother’s house after my sister and I had a sleep-over there: toast with peanut butter and apricot jam. My mother traditionally made this jam, and here I have used her recipe, adding the variation of the apricot kernel for flavour, suggested by Melissa Hamilton and Christopher Hirsheimer in Canal House Cooking, Volume No. 4. Read more
Raspberry Buttermilk Cake
This light and summery cake has been appearing on many food blogs lately and at Gourmet. It is simple to prepare and always a hit. Read more
Couscous Salad with Mangoes
This salad was adapted from Marcus Samuelsson’s recipe in “The Soul of a New Cuisine” and is a very refreshing addition to a summer menu. Read more
Chicken Marbella
This recipe for Chicken Marbella has been kicking around since The Silver Palate Cookbook first came out in 1979. I have countless friends who come back to this chicken dish time and time again because of its flavour, the convenience of making it ahead of time and the fact that it can be easily adjusted to serve a small or large gathering. Read more
I can’t remember a time when food was not an important part of my day. From an early age, I observed and participated in the kitchens of my mother and two grandmothers. 
Nourishing Vancouver 