If you haven’t had the chance to try burrata, I would be honoured if this recipe became the first occasion. Burrata is a semisoft, white Italian cheese made from mozzarella and cream. It is like the silkiest, creamiest fresh mozzarella, with a rich molten cream filling as a bonus.
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By Katie Workman The Associated Press
Passover comes in the spring, but there is often still a chill in the evening air as families and friends gather in their homes for Seder dinners. A richly flavoured and warming meal is still very welcome at this time of year.
Quite often, I think a simple Greek salad is perfect as is, no adornments needed. But you may notice that in many eateries, from diners to higher-end restaurants, you often get a choice of added protein, usually chicken, shrimp or steak. And it’s true, that extra protein does make a salad feel more like a fully rounded meal.
This is a good, old-fashioned showstopper of an entree, the kind of dish where you should not pretend to be bashful ‚Äî “What, this old thing? I just threw it together from stuff in the fridge” ‚Äî but rather take your accolades with modesty and grace.
Question: Why does sophisticated food always have to be complicated? Answer: Trick question; it doesn’t.
Is it not enjoyable to take advantage of another culture’s holiday to explore new recipes and treat yourself to something delicious? It is.
And is St. Patrick’s Day not right around the corner? As the Irish might say, ‘tis.
Moist, biscuit-y Irish scones, lashed with rich butter and a few slices of smoked salmon top my list of Irish culinary yearnings this March 17.
I have a recipe for a potato gratin in my last cookbook, “Dinner Solved!”, that I firmly stand by. Here is another that I firmly stand by. And I plan to come up with more such recipes to firmly stand by because I am committed to reminding all of us why gratins are one of the best things that could ever happen to a potato, ever.
Barbacoa beef, or pork or lamb or goat, is by definition slowly cooked meat. The word is Mexican, and originally referred to a cooking method by which parts of an animal were wrapped in leaves, and steamed and smoked simultaneously over fire.
I was talking with a friend about perfect meals for entertaining, and we went through the usual suspects: lasagnas, chili, tenderloins. And then he mentioned that his favourite go-to entertaining dish was a pork butt or shoulder left in a low oven for so long that it practically fell apart.
In the quest for Big Crowd Food, lasagna reigns supreme. And at this time of year, you may find yourself entertaining a big crowd for a football game party, for the Oscars or another awards show, or just because it’s cold out and it’s nice to put together a cozy gathering.