Pavlovas are dreamy. For the uninitiated, a pavlova (named after the famed ballerina’s fluffy tutu) is essentially a meringue shell baked at low heat until the outside is barely golden crisp, but the inside remains soft and billowy, like a creamy marshmallow. The shell then is typically filled with whipped cream, custard, or fruit compote.
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By Melissa D’Arabian The Associated Press
Cheese fondue is the ultimate winter comfort food. Living in France in my early 30s, I fell in love with the classic recipe made with crisp white wine and nutty gruyere cheese.
I remember the first party I ever hosted. I was 5 and my mom invited all of my kindergarten girlfriends and their moms for a holiday singing gathering. We knoshed on homemade cookies dunked in hot cocoa made from packets of powder dissolved in boiling water.
Cauliflower entered the healthy food scene with a bang a few years ago as clever solution to our low-carb-seeking starch-loving woes. And with good reason: Cauliflower is incredibly versatile and can be used to replace simple carbs in endless recipes ‚from cauliflower versions of risotto, pizza crust and couscous just to name a few.
We all have our favourite winter dishes and mine is stuffing ‚Äî or dressing, technically, since I don’t stuff it in a turkey.
I think we all know that eating fish several times a week is a good call, both for our hearts and our brains. In the summertime, it’s easy. I love tossing a piece of fish seasoned with just a little salt and pepper on the grill, giving it a bit of char and squeezing it with bright lemon and serving it next to a lightly-dressed coleslaw or a chopped grilled veggie salad.
I’m a fan of stocking my kitchen with healthy, nutrient-dense ingredients that can be used on the fly on those busy days when 5 p.m. sneaks up without notice. Even if I pay a little more at the store for “healthy convenience food,” I’m still coming out ahead, financially and health-wise, if it keeps me from ordering takeout.
I love coffee. My standard order is simple: coffee with milk, no sugar. I don’t veer off into milkshake-land or over-sweetened hot-chocolate-type drinks with folds of fluffy whipped cream.
So when bulletproof coffee ‚Äî usually a mug of joe blended with butter ‚Äî became trendy a few years ago, it was a non-issue for me. Why mess with 30 years of simple coffee-drinking perfection?
I’m a big fan of saving takeout and delivery food for true cravings, not convenience. Even the healthiest of eaters has a few culinary vices ‚Äî for us, it’s Indian and Thai food and pizza delivery.
I love dessert. I also love being healthy. My four kiddos also love sweets. So over the years, I’ve created some great strategies for getting some dessert in our lives while also honouring our bodies, which frankly do not need as much sugar as our palates seem to crave.