Recipe Library
Millionaire’s Shortbread With Salted Caramel
Millionaire’s Shortbread is a real treat that’s worth every minute and every ingredient.
This decadent dessert features a buttery shortbread base, topped with a perfectly rich, creamy caramel layer, finished with a sprinkle of sea salt. It takes a bit patience, especially for the caramel, but the result is absolutely irresistible. One bite, and you’ll feel like a millionaire—sweet, salty, and indulgent all at once!
Sweet Peas with Bacon & Lemon
Sweet peas, salty bacon, bright lemon — if you like peas, this is the perfect side. Start by frying chopped bacon until it’s deeply golden, then set it aside so it stays perfectly crisp. In the same pan, soften finely sliced shallots with a whisper of red pepper flakes — just enough warmth, nothing bossy. Add blanched baby peas, a squeeze of fresh lemon, and plenty of zest. The citrus wakes everything up in the best way. Finish with that crunchy bacon on top and you’ve got a side dish that tastes restaurant-fancy but takes almost no effort.
Pumpkin Bread with Toasted Coconut
Molasses cider basted pork loin rib roast
Our showstopper rib roast is the perfect holiday dinner main. It’s easy to make and makes a beautiful presentation.
Spaghetti Vongole with Pangrattato (Spaghetti with Clams and Garlic)
My daughter and I were walking in the West Village after seeing “Back from the Vatican,” a funny, fantastic show. It was our third night in NYC, and we still hadn’t had Italian so the striped awnings of Little Italy beckoned. We found a buzzy spot, snagged two seats at the bar and settled into the menu. Spaghetti Vongole caught my eye.
Chocolate Chip Macadamia Nut Cookies
I created this recipe many years ago and recently retested it. I was pleasantly surprised to find it’s still one of the best cookies I’ve ever made. It’s so good!
Chunky French onion dip
Chunky, golden, and wildly addictive. This French Onion Dip starts with slow-cooked onions in butter and olive oil until deeply caramelized, then folded into a creamy mix of sour cream, mayo, and a splash of lemon. Rich, tangy, and perfectly salty—serve with chips, crostini, or anything that needs a little extra love.
Shrimp with garlic and Pernod
My tip for a fantastic go-to appetizer: stock your bar with a bottle of Pernod, your freezer with shrimp, and learn this lovely recipe by heart.
Charred Macerated Heirloom Tomato Bruschetta
Visiting my friend Julie in Alberta was an incredible experience, especially when she took me to a fabulous farmer’s market nestled against the breathtaking backdrop of the Rocky Mountains.
Roasted Baby potatoes with Sage
Roasted Baby Potatoes with Sage: crispy outside, tender inside, tossed with fresh sage, garlic, and olive oil. Earthy, fragrant, perfect with chicken or veggies. Simple, delicious, essential.
Salted chocolate chip pistachio cream cookies
Matcha Imperial cookies
The nostalgic cookie so simple and so delicious. Heavenly. Imperial cookies showered with pink icing and oozing with raspberry. These are even better the next day!
Mari's Secret holy grail Granola
I created this granola recipe as a gift for when guests arrive in my home. I also make as a hostess gift, packing it in clear pantry jars with a ribbon and note. Everyone loves it! It truly is the best I’ve ever tried.
Chicken Stir-Fry With Green Beans
Served with a steamed fragrant Jasmine rice, everyone loves a great stir-fry! This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This will save time and with the right ingredients on hand, will finish off this dish in less than 20 minutes.
pan bagnat
Pan Bagnat is sold on the beaches in Nice and street vendors in Paris. It means bathed bread and it makes perfect sense as the flavour of the sandwich only intensifies the longer it sits, allowing the bread to lazily soak up the dressing.
Raisin bran muffins
These fiber filled muffins are moist and delicious. Pair them for breakfast, with fresh fruit and yogurt and start your day off in the healthiest way!
Cobb Sandwich
The Cobb sandwich was created in 1937 by Robert Cobb, owner of the Brown Derby Restaurant in Hollywood.
Panko-crusted pickerel slider
Asparagus frittata
The great thing about frittata is you can change up the ingredients with what you have on hand. Try sausage and pepper or mushroom and onion and top with your favourite cheese.
Milk Chocolate, Apricot & Pecan Bark
Delicious best quality chocolate and toast the pecans slightly. The apricots add perfect sweetness, and the sea salt takes it over the top.