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Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that's meaningful to them and their loved ones.
Step into my kitchen and you’ll immediately spot my spice rack. It sticks out—quite literally, hanging above my dining table. Be careful when opening it, please, as it’s suspended only by a couple nails at the top, so the bottom swings up if you’re too forceful. Behind the door you’ll find three shelves, each with five or six small glass containers.
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This post is sponsored by The Home Depot Canada but I will only work and or recommend companies and products I believe in. Therefore, the opinions on this post are all my own and I hope you enjoy them. Hello friends…I hope you’re having a great week. I’m excited to share with you a little ‘make under’ of the entryway. This is kinda like those makeovers for women who wear too much makeup and the makeup artist shows them how to use less. If you’ve followed me for a while than you might have heard me say that my style has and is evolving. I’ve been craving less clutter and more clean lines. So a couple of weeks ago we...
Every fall, the sight of winter squashes in all their glory — stacked in bins at the supermarket, arranged in piles at the farmers market — brings me a shiver of joy almost as invigorating as the realization that I can finally turn on the oven at any time of day without worrying it’ll overheat the house. Roasting is my preferred way to cook so many vegetables, and these babies are no exception. My favorite varieties are the drier, firmer ones such as kabocha, acorn and red kuri, partly because they turn so nutty and caramelized in the oven, but also because they soak up sauces so nicely. A bonus: You don’t have to bother peeling them, because roasting turns...
A lone rack of lamb is a good joint for 2–3 people (although don’t expect leftovers), and also one that is nice cold. More recipe inspiration: Spiced shepherd’s pie Pot roast beef brisket with red wine Shropshire fidget pie This herb crusted rack of lamb recipe makes a perfect Sunday lunch, especially in the chilly autumn months Difficulty Easy Ingredients Serves 2-3 Rack of lamb 1, trimmed Fresh rosemary 1 sprig Fresh white breadcrumbs 30g (1oz) Chopped parsley 2 tbsp Chopped basil 1 tbsp garlic clove 1, peeled and crushed salt ½ tsp Method Step 1 Preheat the oven to 180°C, 350°F, Gas mark 4. Step 2 Remove the parchment-like skin covering the meat (a thin layer of fat...
