A few years ago when everyone I knew was on the Paleo diet, I started making spaghetti squash and topping it with meat sauce to feed my dinner party guests who were off carbs. I grew up eating spaghetti squash with butter and Parmesan cheese, so I have always had a taste for it, and more and more it seems an easy way to get an extra vegetable into my diet.
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By Elizabeth Karmel The Associated Press
This old-fashioned cherry cupcake is just the thing for Valentine’s Day. I’ve updated a cake that my mother used to make for my sisters and me when we were children with all the flavours of a bourbon Old-Fashioned. The rosy pink colour of the cake immediately brings to mind the Feast of Saint Valentine.
These sweet treats are a riff on the very popular summer campfire s’mores. If you love marshmallow and chocolate and get nostalgic when you think of campfire s’mores, these simpler “no-bake” Game Day S’mores will delight you.
Even though risotto is a simple rice dish, I associate it with special occasions.
A northern Italian rice dish cooked in broth to a creamy consistency, risotto is most often served as a first course. But in the U.S., we serve it as a side or a main course.
Who says you can only enjoy a charcuterie board when you go out to eat? Restaurants have made them a diner’s favourite and many restaurants become destinations based on their ability to source great meats and cheeses.
I have always loved peppermint and chocolate together and peppermint bark is my favourite way to eat it.
Or it was until I created this peppermint bark variation of my favourite childhood Christmas cookie.
When I have a lot of people coming over, I love to make mini pies, or “pie cups.” I coined the name “pie cup” when I created a “pie program” for one of my restaurants and vowed to make pie the new cupcake in NYC.
Since then, the mini, hand-held pie has exploded in popularity. The beauty of the mini pies is that they are portable, easy to make and the perfect proportion size.
Many years ago, I made this chipotle sweet potato puree for my good friend, pie and cake expert Rose Levy Beranbaum. Since that day, we have each made it again and again as a great fall and winter side dish.
My sister sent me a text about a green spread that said, “you have to make this...love it on sandwiches, crackers, eggs, etc.”
And she was right ‚Äî this green spread is a sandwich genie. It is also a great way to get a few more vegetables in your diet. Better yet, it’s made with ingredients that you almost always have in the pantry.
Over the summer, I travelled to Wooster, Ohio, for a barbecue summit at the headquarters of Certified Angus Beef.
It was a trip filled with learning, camaraderie ‚Äî and lots of smoked beef.