It’s time to revisit grilled vegetables! I was recently tagged in a post where the author said that she was taught to grill vegetables dry and then season them when they come off the grill.
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By Elizabeth Karmel The Associated Press
I don’t remember when I had radishes with unsalted butter and coarse salt for the first time, but I know that it was in France. And, it was the oblong red-to-fushia, white-tipped French Breakfast radish that I fell in love with. This often photographed radish is what I think of when I think of French open-air markets.
I recently had the pleasure of travelling to Mexico to learn how to make tequila. I always liked sipping on tequila, but now I am in love with it.
If you love Brussels sprouts like I do, you will love this salad. If you aren’t sure, but you are a fan of Caesar salad, then you will hopefully love it too!
My sister, Mary Pat, is a great cook and an even better baker. Sweets are her thing but as the mother of three active boys, dinner always comes first—chronologically speaking!
These bar cookies are everything! They are loaded with texture, flavour and just enough salt to make them addictive. They are packed full of pecans, toffee bits, chopped white chocolate and dried coconut but the sprinkling of bourbon is what really takes them over the edge.
How often have you tossed the dinner salad? And, I am not talking about tossing it with dressing!
If I had a nickel for every time that I’ve seen the salad bowl, left untouched and droopy at the end of the night—tossed into the trash can—I would have a lot of nickels.
I have been a fan of homemade granola for as long as I can remember. I literally grew up with it as my mother made it way before it was a trend to do so.
During the recent bomb cyclone snowstorm, I couldn’t go to the store for several days as I waited to get plowed out of my driveway. I had plenty of food, but a lot of it was that first of January “diet” food and I was craving a warm stick-to-your ribs stew.
I hate to throw over-ripe bananas away. It is such a wasted opportunity for fresh fragrant banana bread. But, there is only so much banana bread that one can eat. That is why I asked myself, what else can I make with over-ripe bananas?