The other day I got a text from my friend, Jill, that our local store had gooseberries, and did I want any? What a silly question! Of course, I wanted some gooseberries. Within seconds I was dreaming of the gooseberry-almond cake from my days in Heidelberg, Germany. When Jill arrived …

What’s for dinner? It is a question I have asked myself daily for the past 400 days. Yes, I have cooked every meal since mid-March 2020 at home. No restaurants, no take-out, nothing. But, if you know me, I enjoyed it, especially these cumin-roasted pork chops. In the spirit of …

Fricassée is a traditional French stew made with meat browned in butter, served in a delicate sauce made from stock. You can alternate the meat in this recipe with rabbit, veal, or duck for a dish easily mistaken for a gourmet meal. The sauce is bright and full of flavour. …

When fall brings cooler air, you’ll want to warm up your tastebuds with delicious home-cooked meals that are sure to impress. This Chicken Provencal is a classic chicken dish that combines typical fall flavours like rosemary and thyme with Mirabeau Classic Rosé, which adds just the right je ne sais …

This recipe comes from Chef Ben at Maison Mirabeau. He created the dish featuring pan-roasted hake in a warming stew of chickpea and chorizo. Hake is a white fish from the cod and haddock family, either of which would be fine substitutes. Here is how Chef Ben describes the fish, …

When you have the chance to eat fresh seafood never hesitate. Shifting your meals to accommodate the season and in this case, the fresh catch can be an incredibly enjoyable experience. Paired with a chilled bottle of Mirabeau Pure Rose, this grilled Mediterranean sea bream is a tender, succulent dish …

I was given six small, extremely juicy blood oranges by my friendly farmers, Eunice and Larry (Larry’s Veggies), right at the end of blood orange season. She said, “I know you will do something wonderful with them.” Weeks earlier, friends Susan and Towny had sent me a recipe for scallops …

Easy to prepare, cod is a white fish with a mild flavour that is perfect to pair with bright, colourful vegetables. This dish is an excellent addition to some rice or pasta or great served on its own. We made a traditional Provencal ratatouille as a side dish, the recipe …

Not to dwell on the realities of 2020, but we had to get creative about seeing friends, if only virtually. For an international Zoom dinner, one of the guests made a wish for chicken breasts stuffed with herbed goat cheese and vegetable Napoleons on the side. That was a wish …

If you could pick your last meal – what would it be? For my last meal on Earth, I would select a dish that is both humble and classic. I would choose a duck confit. There is something utterly delicious about obscenely crisp duck skin mixed with succulent duck meat. It …