This is a savoury cheese and tomato bread pudding. The custardy texture of the bread, with the melted cheese, and tomatoes and basil, makes this a very morish, comfort-food dish that people are sure to reach for seconds of, yet it costs very little to make
A classic, North American version of a Swiss cheese fondue. Though fondues were overdone in the 1970s and 1980s to the pointy of being seen as kitschy, when you make up a classic version like this one you understand why they gained the popularity they did.
A classic rice and bean dish from Central America. Nice with scrambled eggs, sour cream and a tortilla.
You might think this recipe doesn’t make a lot, judging by just 1 cup of macaroni, but it does. And it’s really good.
This is a Welsh dish for meatless sausages called Selsig Morgannwg.
This recipe is even better with wholewheat pasta. The flavour really rounds out that of the broccoli and chickpeas.
Great to have on hand in the fridge as part of a quick, salad-plate type meal.
This is a great vegetable side dish, that dirties very few dishes!
Making any veggie burger is a lot of futzing, but these ones are amongst the best tasting and best textured you’ll eat.
This pea soup is quite different from most, because it uses fresh peas and is meant to be served chilled.
With its robust flavours, a slice of this quiche easily stands up as the main item on a plate of food. You can serve this quiche hot in the winter, or room temperature in the summer.
A good winter veg side dish.
This recipe is good for the day or two after you cook up asparagus, because it makes a delicious soup out of what we normally cast away — the woody ends and trimmings that we normally break off and toss in the compost bin.
Wine, beer, cider and fruit juices often contain floating matter in them which gives them a haze. It is not desirable to sell them like this, as consumers expect such beverages to be clear. (Even when drinking home brewed wine or beer, we still expect a crystal clear drink.) More importantly, the particles which cause…
Dead easy. You can make the tortilla bowls up to a day ahead.
Even better made the day ahead to give the flavours a chance to marry, then actually baked on the day you need it.
Set a platter of these out at a party, and stand back.
Dead easy, can be made a day in advance.
This is kind of like an eggs benedict.
This is a Spanish recipe, called Buñuelos de espinacas. It is often made as part of an assortment of tapas.
Give celery root a try. This is a great winter vegetable dish.
Hummos on nachos? Who’da thought? But it is actually a fantastic, morish combination.
Talk about fusion food! Greek phyllo pastry, North American squash, in an Asian-style spring roll!
Squash stuffed with couscous — very nice!