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.
You are here
By Elizabeth Karmel The Associated Press
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.
Beef ribs are all the rage in the barbecue world these days.
I first saw beef ribs 20 years ago in Nassau, Bahamas. Looking for the best local food, I asked a taxi driver to take me to his favourite restaurant. He took me to a barbecue shack way off the tourist path and introduced me to the finest plate of beef ribs that up to that time I had ever eaten.
My grilled oysters with green garlic butter dish looks as green and springy as your backyard at this time of year.
Hummus generally contains five basic ingredients; chickpeas, tahini, lemon, garlic and olive oil. Once you have these ingredients combined, it is easy to add other herbs, spices and even roasted carrots like I do here to flavour and season basic hummus.
This nan pizza is a fun way to eat the flavours of India in America’s favourite food. The popular chicken tikka masala is widely believed to have been created in England for the British palate and is actually the national dish. But it is so tasty that restaurant diners have demanded that the dish is made worldwide.
As much as I love prime rib, beef tenderloin is much easier to prepare, easier to carve and the leftovers are good cold.