So, what do you say, dressing or stuffing?
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By Katie Workman The Associated Press
Most of the time, I end up putting my energy into the main course. You, too, right? The side dishes then have a tiered level of time and effort afforded to each of them, often ending with something exciting like “rice.”
But sometimes it just makes sense to flip that paradigm on its head, keep the main dish undemanding and uncomplicated, and show the side dishes some love.
A couple of years ago a neighbour of mine noticed that I called for gochujang, a Korean hot paste, in a recipe on my blog. She was excited that an ingredient she had grown up with was making its way into recipes in more mainstream American outlets, getting its deserved recognition in the spicy-ingredient pantheon.
There is no question that cauliflower has been having a long, popular moment. I was already a cauliflower fan, even a cauliflower lover, mostly favouring sliced and broken chunks of cauliflower tossed with a generous amount of olive oil, sprinkled with a liberal amount of salt, and roasted to a deep caramelized brown in a fairly high oven.
There is a salad on our table almost every single night. Usually it’s lettuce. More often than not, just a bowl of slivered romaine with a tart vinaigrette. Super simple.
With the arrival of fall, my produce thoughts start moving from things that grow above the ground to things that grow under it. Yes, my fellow seasonal cooks, root vegetable season is heading our way.
Beef usually hogs the spotlight when it comes to stews, but there are plenty of other meats that can star in this quintessential, cold-weather comfort food. Pork, chicken and here, lamb, a big favourite of my younger son, Charlie.
In cities around the country with large Korean populations, you might find Korean fried chicken wings. With their shattery, thin crust and lacquered coating, they aren’t something you’re likely to eat just once and then say, “Well, that was satisfying, I’ll cross that off the old bucket list.”
You’ll probably dream about them until you eat them again.
Sometimes I forget about frozen spinach. I always have frozen corn and frozen peas on hand, but frozen spinach falls off the radar from time to time. The good news is that then I get to rediscover it.
I’ve always loved the saying, “everything in moderation, including moderation.” This is how I think about cooking and eating in general; I usually like to cook and eat pretty healthily, but sometimes I like to just roll around in cream and butter and cheese. And not low fat cheese.