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?
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By Elizabeth Karmel The Associated Press
Chicken and Rice is having a moment. Whether you make the Spanish staple, Arroz con Pollo or make up your own version, it is soul-satisfying and perfect for the cooler weather.
This holiday season’s gift guide contains a book by a real-life hero chef who built an empire by valuing his busboys, a set of nifty ceramic stoneware oyster shells, atasty tequila and “the last knife you ever buy.”
BOOKS FOR THE COOK WHO LIKES TO READ
“L’Appart: The Delights and Disasters of Making My Paris Home”
By David Lebovitz (Crown, $27)
Pumpkin is so popular today that there is hardly anything that hasn’t had a pumpkin variation. Some of them are no-brainers, others are so far-fetched that I don’t understand who is buying them, much less eating them.
The South is credited with creating the cheese straw but no one knows who, where or why exactly. There is one vague story about leftover cheese being added to biscuit dough to make a snack but I don’t buy it.
When I first moved to Chicago from North Carolina, I was amazed at the variety of sausages. There were polish sausages, bratwurst, bockwurst, Italian; sweet and hot, among others. At that time, the sausage that I knew best was knackwurst which is smoked like a hot dog, only thicker and made from all beef.
I almost always have pimento cheese in my refrigerator. It is one of my comfort foods and I never get tired of it. Like most Southerners, I grew up with it and there are as many variations as there are Southerners. The version that I make most is super simple and the recipe that my mother and my Grandmother always made.
This is my French-flavoured version of peel ‘n’ eat shrimp. The sauce is delicious and warrants a whole baguette just for sopping up!
It’s one of those summer dishes that I make frequently for friends and family. The dish pays homage to one of my favourite places on earth, the South of France, where pastis was born.
As its name implies, the tenderloin is one of the most tender cuts of pork, and comes from the full loin. It’s mild in flavour and takes well to rubs, marinades and sauces. Tenderloins range in weight from 10 ounces to 1 1/2 pounds. I prefer the smaller 10-12 ounce tenderloins and look for those when I am shopping for meat.
Long before I knew that the origin of breakfast tacos were a hotly debated topic, I was eating them and loving them. I had my first breakfast taco many years ago in Houston and have enjoyed many more in Austin, Texas.