You will love these simple cookies for two reasons : they are very easy to make and more importantly taste amazing. They look humble but I can guarantee you will find in love at the first bite. This is a family recipe from Josee DiStasio featured in her third cookbook. SERVING SIZE Approximately 40 cookies … More Easy Breezy Cookies
This staple of Italian cuisine is the equivalent of a warm hug on a cold day. It’s hearty and comforting. If you don’t have any parmesan rind make sure to add plenty of shredded parmesan once the soup is done. SERVING SIZE Serves 6 INGREDIENTS 2 tbsp of olive oil 2 cups of chopped onions … More Pasta E Fagioli
I amped up the spices quantities on this Josee DiStasio recipe because I prefer my dhal on the spicier side so feel free to scale it back if you aren’t into spicy food. The braised chards add a nice bitter touch, I highly recommend you don’t skip this garnish. SERVING SIZE Serves 4 INGREDIENTS 2 … More Dhal with Braised Chards
This Josee DiStasio recipe combines the depth and richness of porcini mushrooms to the brightness of tomatoes. The mix is intricate and chickpeas add welcomed texture. SERVING SIZE Serves 4 INGREDIENTS 25 g of dried porcini mushrooms 1 cup of boiling water 3 tbsp of olive oil 1 cup of chopped onions 1 cup of … More Tomatoes, Chickpeas and Porcinis Soup
This soup is a meal in itself. I love the use of barley as opposed to pasta as it does not soak up too much liquid and remains firm to the bite. Making the broth requires a bit more time but is so worth it. SERVING SIZE Serves 8 INGREDIENTS 3/4 cup of pearl barley … More Chicken Soup with Barley, Butternut Squash and Leeks
This is by far one of my favorite go-to dressing. It works beautifully on greens, mixed with quinoa or on top of chicken. The recipe is from Josee Di Stasio’s first cookbook A la Di Stasio. INGREDIENTS 2 tablespoons of rice vinegar 2 tablespoons of soy sauce 1/4 cup of olive oil 1 teaspoon of … More Japanese Vinaigrette
Josee Di Stasio first published this recipe in her 2004 cookbook A la di Stasio. I have been making it faithfully since then. The only modification I made is using chicken breast instead of thighs but that is only a personal preference. SERVING SIZE Serves 6 INGREDIENTS 6 Chicken Breasts 2 teaspoons of crushed fennel … More Pancetta Chicken
In this recipe, chef Emma Cardarelli from Montreal revisits the iconic Italian Wedding Soup and elevates it to a meal of its own. The celery root adds a wonderful depth to the broth and the meatballs are soft and airy. From Josee Di Stasio cookbook A la Soupe. INGREDIENTS 1/2 cup of breadcrumbs 1 cup … More Emma’s Meal Soup by Josee Di Stasio
Effortlessly Chuck 