French Rack of Lamb with Honey-Parsley Marinade, Potato Purée and Pickled Beets


I was a rack of lamb virgin. Embarrassing, right? 28-years-old and I'd never seared an expensive piece of meat with the ribs sticking out like boney fingers. I bet that's not what you think when you order it in a restaurant — bony fingers — but I do. Which is mostly why I didn't … [Read more...]

How to Cook Whole Fish: Baked Sustainable Bass Stuffed with Herbs


Make this when you have leftover parsley or white wine. You can do it the mild way (Italian) or the spicy way (Asian). The difference is chili flakes and soy or fish sauce. One note about sustainability: Ask your fishmonger where the fish comes from and how it was caught. If it … [Read more...]

Calamari and Pomegranate Ceviche Salad


The dressing of this salad tastes sharp and bright like ceviche, but the fennel and pomegranate drag it far from its South and Central American roots. You could add other seafood, like thinly sliced scallops and shrimp if you like. Or if you can find really good quality white … [Read more...]

Balsamic Figs with Sheep’s Milk Cheese


The trick to this gorgeous appetizer is to find good figs. The rest is simple. But it's March! you say. Do you think a lot of figs grow in Montreal at any time of the year? My friend gets one per season, and the work she puts into burying that plant at the end of the growing … [Read more...]