Sorrel soup, or schav

Italian parsley and young arugula in downy bunches, elastics wrapped around their stems. Stacks of pointy-leafed mint, variegated lemon thyme, and slender chives creating a landscape of fragrant green pyramids. Soft, pillowy bags of baby spinach, mixed lettuces, and mâche. But no sorrel.

“I am too late this morning? Has all the sorrel been snatched up?” I asked, clearly ...
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Baking at the cottage: raspberry pie

Raspberries are special.

They’re intricate. Think of that hive of tiny, hair-studded spheres that slips off its torus when perfectly ripe.

They’re delicate. Eat them from your cupped palm, and streaky stains of their crimson juice will be left behind.

They’re luscious. Deeply flavoured with tart and sweet and floral notes all at once, they taste exactly what you’d ...
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Causa limeña: savoury Peruvian potato torte

In my autobiography, April 2006 through July 2006 will be known as “The Dark Period.”

I don’t remember what I ate during The Dark Period. More than that, I don’t remember eating at all. It did wonders for my figure. Oh, that glorious warm summer morning when I slid into a black pencil skirt that had been ...
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Marmalade and dark chocolate tart

This recipe was born of necessity.

While recently reviewing a cookbook, I tried a recipe for Seville orange marmalade that, while extremely delicious, had the consistency of cement. (I suspect the recipe neglects to instruct followers to top up the water level after the oranges go through their first boil.)

Since it was clear that this marmalade ...
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Sweet corn soup shooters

Here’s the scene: People are arriving at your cocktail party on an icy January evening. The biting wind has driven the temperature down to a frigid –20°C. Guests unwind scarves from their necks, shake out their hair from the confines of toques, and sling their bulky long coats over the entryway banister before entering the dining area while ...
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