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The key to this classic French onion soup recipe is the deep, dark stock with well-developed flavours.

Introduction

We used to serve this French onion soup at the Bake Shop, and it was so popular that we were spending long hours roasting beef bones for stock and preparing vegetables. Unfortunately, the overwhelming smell of onions in our kitchen was affecting our pastries, so we had to take it off the menu. I do miss eating the soup at work, but I still enjoy making it at home, especially on a cold winter’s day.

The key to a great French onion soup is a deep, dark stock with well-developed flavours. The homemade stock provided in this recipe fits the bill. Since it freezes well, you could even double or triple it for future soup-making. If you don’t have time to make your own stock, you can replace it with a good-quality store-bought beef stock, but you will lose out on some of the flavour that roasted beef bones and vegetables provide to a homemade stock.
 

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This recipe for cheesy, buttery, garlicky hasselback potatoes are sure to be a guaranteed hit if you are feeding a hungry crowd.

Introduction

These wonderful cheesy, buttery, garlicky potatoes are a guaranteed hit if you are feeding a hungry crowd. They not only are fun to make but also look wonderful on a dinner plate. The thin cuts in the potato make for a soft center and crisp outer layer, giving you the best of both worlds when you are torn between the crispiness of a french fry and the smooth, creaminess of a baked potato. 

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Try this recipe for a vegetarian take on the traditional dan dan noodles, from the Burdock & Co. cookbook.

Introduction

This is a Burdock take on a Harvest take on dan dan noodles. Traditionally, dan dan sauce is made with peanuts and ground pork, but I wanted to make a vegetarian version. The Harvest noodles have a local hazelnut-based sauce, and they are by far the most popular dish on the menu. We use rice noodles at Harvest to make it vegan and gluten-free, and you can of course do that too.