Gramma’s Crispy Cookies

My grandmother, Eunice Cammack, was known far and wide for her delicious and bountiful cooking and baking. Visiting her always meant being greeted with a warm hug, and the guarantee that you wouldn't be leaving hungry.

RecipesLina CaschettoSeptember 18, 2017The Globe and MailComment

An Unconventional Take on Potato Salad

I absolutely love midsummer, when vegetables really start to taste their finest. As if to certify this statement, this past weekend, the farmer's market near my mom's place was simply overflowing with bounty and abundance. I happened across the loveliest and sweetest new potatoes from a local farm and I knew I just had to make a potato salad.

RecipesLina CaschettoSeptember 18, 2017The Globe and Mail Comment

Salt Spring Island Garlic Scape Goat Cheese

Living in France for the past three years, I have often been asked to describe traditional Canadian cooking and I have just as often been stumped. Understanding how intertwined French culture is with food, I can appreciate why people assume that this would be a fairly easy question to answer. But the reality of simplifying and defining Canadian food as a cut-and-dried thing is a bit more complicated, at least in my opinion.

RecipesLina CaschettoSeptember 18, 2017The Globe and MailComment

Kombu-Brined Scallops with Kohlrabi, Herbs and Bella’s Sauce

I met my most recent sous chef, Isabella "Bella" Lin, a year ago at a party I was catering. She had an undeniable spunkiness that drew me to her. We easily became fast friends, sharing a good laugh over the fact that we had both made our acquaintance in French despite English being our more comfortable common language.

RecipesLina CaschettoSeptember 18, 2017The Globe and MailComment

Asparagus and Roquette Salad with Homemade Hoisin Vinaigrette

There is nothing quite like the revolving seasonality of fresh produce that I have experienced while living and working in France over the past three years. Sure, you can find staples year-round at the supermarket, but in my opinion, the true integrity and flavour of an ingredient only really shines through when it comes into season naturally.

RecipesLina CaschettoSeptember 18, 2017The Globe and MailComment

Baked Sweet Potatoes, Butter-Braised Leeks, Sour Cream and Shiitake Rayu

People often ask me how frequently we change the menu at the restaurant.

RecipesLina CaschettoSeptember 18, 2017The Globe and MailComment

Salmon Gravlax with Confit Kumquats, Crème Fraîche and Herb Salad

My one true reprieve is found in the bright beautiful abundance of citrus fruits that we gain access to as the weather darkens.

RecipesLina CaschettoSeptember 18, 2017The Globe and MailComment

Eat Me, Drink Me

Here is my recipe from December 31, 2016 for the Eat Me, Drink Me, the signature cocktail pairing I worked on with Head Bartender Amanda Boucher during our time working together at Pasdeloup in Paris.

RecipesLina CaschettoSeptember 18, 2017The Globe and MailComment