Dan Dan Noodles are a classic Chinese dish originating in the Sichuan province. Noodles have been part of Chinese cuisine for over 4,000 years, and long strands symbolize longevity, one of the nicest things you can wish for on the Lunar New Year (on Feb. 16 this year).
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By Katie Workman The Associated Press
I have been in possession recently of a very large can of Virginia peanuts, one of my favourite things to eat on earth. It’s foolish to pretend that a small handful will curb the peanut craving. But I do take out a small handful, put the lid back on, put the can away (Ha, the wishful thinking!) and crunch away.
A perfectly cooked steak is what many people with good reason think of as a perfect meal.
This is a classy take on a restaurant-quality steak dinner, and other than remembering to salt the steak ahead of time (not a deal breaker, but recommended), it’s only 30 minutes from start to finish.
For the holidays, there are people who absolutely love a classic green bean casserole made with condensed soup, canned beans and packaged fried onions.
I get the nostalgia. And the thought is a winning one: tender green beans enveloped in a creamy sauce and topped with crispy crunchy oniony things.
But how about a fresher take on the concept?
Black lentils have so much drama to them, especially when they are paired with anything that is contrasting in colour ... which is pretty much anything that isn’t black as well.
When it comes to planning a holiday spread, a salad is often an afterthought. Stately roasts, crowd-pleasing potatoes and sultry pies tend to grab the spotlight, and by the time we think, “Oh, yeah, we should probably have a salad,” a bag of mixed lettuces and a container of cherry tomatoes might be all we have the mental bandwidth for.
So, what is lemon curd, and what do you do with it?
Lemon curd is essentially a preserve or condiment made with lemon juice, eggs, sugar and butter. The first three ingredients get blended and softly warmed so that the eggs thicken the mixture. Whisking in cold butter finishes it off and smoothes it out.
I haven’t been consistently happy with my oatmeal cookie recipe for a while. Sometimes they turn out perfectly ‚Äî fairly flat, chewy and moist in the middle, with crinkly, caramelized edges (not cakey or rounded) and a butterscotch-esque flavour. Other times, they don’t follow orders, staying too puffed, or becoming a little dry and less damply dense than I crave.
My father and grandfather, both no longer here, loved nothing better than a serious steak dinner at their favourite steakhouse, Peter Lugar’s, in New York City. If there was something to celebrate, an out-of-town guest to impress or the desire to indulge an extravagant comfort-food craving, there was one clear choice.
Brussels sprouts lovers, you are in for a treat: a side dish that will threaten to steal centre stage.