Chicken Club Pita

by Helen Kain | Jul 12, 2022 | Holiday, Mains, Poultry, Summer Recipes

When it’s too hot to even contemplate turning on the oven, a rotisserie chicken is a chef’s best friend. Sliced and served with a multitude of vegetables and some spicy mayonnaise between layers of pita bread, you have a perfect hand-held meal-in-one. This...

Phyllo Tart with Chicken, Spinach, Feta and Pine Nuts

by Helen Kain | Jan 30, 2021 | Appetizers, Fall Recipes, Mains, Poultry, Savoury Pies, Sides, Winter Recipes

Spanakopita was a mainstay at neighbourhood get-togethers back in the day, and the offerings ran the gamut from soggy mess to succulently, crisply delicious. Elena’s were the gold standard to which we all aspired. One year, just before Christmas, Elena got a...

Chicken Pot Pie

by Helen Kain | Dec 29, 2020 | Fall Recipes, Mains, Poultry, Winter Recipes

Claridge’s Hotel has been providing luxury accommodation in the heart of Mayfair since the 1850s; Martyn Nail, the executive chef of Claridge’s, has been overseeing the kitchens for more than 30 years. There is something very comforting about the...

Chicken and Pork Kebabs

by Helen Kain | Jul 8, 2018 | Mains, Pork, Poultry, Summer Recipes

Kebabs are a colourful and flavourful member of the grilling menu. Easy to throw together, they’re infinitely versatile and pretty darned healthy, too. If you make Greek Salad at the same time, you can use up all the peppers. Add in some olive bread and tzatziki...

Cassoulet

by Helen Kain | Feb 9, 2016 | Fall Recipes, Mains, Poultry, Recipes By Type, Winter Recipes

Cassoulet is an incredibly rich and flavourful dish, and one of my favourites when we go to Le Select Bistro in Toronto. It’s long been an ambition of mine to make one;  I went so far as to order a special cassoulet ceramic pot and eight...

Duck Legs Braised in Red Wine and Dried Fruit

by Helen Kain | Feb 4, 2016 | Fall Recipes, Mains, Poultry, Winter Recipes

Duck confit is probably my favourite preparation of le canard, but it involves a lot of fiddling around with copious quantities of duck fat, which is messy, expensive and can be difficult to procure—better to just have it when dining at a great French bistro. This...