Asparagus is by far the favourite vegetable of the d’Arabian family. All four of my school-aged daughters truly love it. I can serve nearly three pounds of asparagus at the table a couple of times of week to my family of six, and the girls will still argue over who gets the last stalk.
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By Melissa D’Arabian The Associated Press
Grilled fish is the official dish of summer around our house. There is nothing I love to eat more in warm weather than a piece of fresh seasonal fish cooked on the grill - the slightly sweet flesh offset by a tiny bit of char.
Not a day goes by that I don’t get a recipe request or question about the Instant Pot. So, dear readers, today is the day for my starter recipe for you Instant Pot (Multi-Pot, etc.) fans.
We’re not a huge radish-eating country here in the United States, and I think that’s a mistake.
Radishes carry in their little bodies a tremendous variety of vitamins and minerals, so they’re a smart addition to our five-a-day veggie eating, but the spicy flavour can keep many home cooks away.
Many eggplant recipes start with slicing or dicing and sauteing in oil. But this approach can add a lot of unnecessary fat to your dish, as porous eggplant flesh absorbs oil like a sponge as it cooks, leading most of us to add more fat than we realize. Instead, consider roasting the eggplant whole.
Lazy weekend morning meals around the table, the entire family unhurried have yielded some of my favourite moments of connection and family identity. Even quick weekday breakfasts hold the promise of a new day, and fill my soul a tiny bit. Adding the unmistakable aroma of an herby breakfast sausage is the icing on the cake of breakfasts and brunches.
It seems like mere moments after I get the last dish dried and put away, it’s time to make dinner again. Is it me or are the days actually getting shorter, whizzing by in a blur and then coming to a screeching halt at 6 p.m. when every person in my household starts wandering into the kitchen, casually asking what’s for dinner, usually while opening up a cupboard to peruse available snacks?
The mere mention of cabbage soup in my household makes my husband a little stressed, and with good reason.
For all the grief the Caesar salad gets in the culinary world, I proudly admit to adoring the classic flavour combination - garlicky-lemon dressing mixed with anchovy-umami undertone that can only come from salty fish, topped off with nutty, pungent parmesan. If I could eat only one salad for the rest of my life, it would be some form of Caesar.
The French know a thing or two about the perfect braise, so I wasn’t surprised when I tasted the rabbit in cider, Calvados (apply brandy) and cream that my host family served me during my semester abroad in Nantes. If you ever find yourself in France, I highly suggest seeking out this classic dish that finds itself perhaps under radar of many Americans.