If you tend to fall into cooking ruts, one easy way to snap out of it is to check out the holiday calendars of different cultures. Next up on my list of inspirations is the Lunar New Year, or Chinese New Year.
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By Katie Workman The Associated Press
This makes a ton of soup, and you can freeze it at will. It’s the kind of soup that sells itself, hits the spot, and has so much flavour and such a high level of comfort-foodness that you instantly feel better about life while eating it.
If that’s overstating it, I’m sorry, but my family never can get enough of these bean-grain-sausage concoctions.
After the holidays, our appetites can go in a couple of different directions. On the one hand, after a steady diet of stuffed birds and figgy puddings, we seek something lighter, something that feels clean and simple. On the other hand, it’s cold out there, and we want food that’s satisfying to curl up with.
What to do, what to do..
This is the time of year when food writers start lamenting about how much we’ve all indulged. We offer up lighter recipes as a way to make amends for our fourth-quarter behaviour. Mea culpa, and pass the bran flakes.
A friend recently became a first-time grandmother, and when we went out to lunch she was exhausted. She had been cooking meals for the new parents, and collapsed into her chair saying she hadn’t finished making a moussaka before she had to leave.
“You,” she said, “could do the world a big service by coming up with a quick and easy moussaka.”
This is a dazzler of a pasta dish. When you combine fresh pasta with big shrimp you are quickly telling your guests that they are in for a treat.
But it’s not just the guests who will be happy. The whole dish comes together in about 20 minutes. Really! Truly!
Whether or not you celebrate the Jewish holidays, a good brisket recipe is a nice thing to have in your winter repertoire. Brisket is a tough and fairly inexpensive cut of meat that gets amazingly tender after some quality time in the oven, and it requires little attention or care while it cooks. That’s a nice characteristic in a piece of beef.
I think this is (possibly) the best Brussels sprouts recipe I have ever made. They are roasted and then tossed while still warm with an assertive dressing that makes your mouth jump up and down with joy.
And for those who don’t like Brussels sprouts (and in fact my family is divided), well, more for the rest of us. Jack and I were happy to be responsible for the leftovers.
“Salted” and “caramel” are two words that make many people get misty in the eyes and weak in the knees.
You can buy lovely salted caramel in the stores to drizzle over ice cream, cake, pie or just your tongue, but you can also make it easily at home, and for a lot less money. Do share the wealth ‚Äî what a great holiday gift this makes.
Holidays equal platters and tins of festive-looking cookies. Cookies with colored icing, cookies with sprinkles, cookies with fillings, cookies with layers.