Wild salmon season starts very soon, so be on the lookout for it at your local market. But, you say, I can find salmon at my supermarket all year-round. Yes, you can, because farmed salmon, which is what you find fresh at the store all the time, doesn’t really have a season; wild salmon does.
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By Sara Moulton The Associated Press
Springtime is the right time for Pasta Primavera, which is, after all, the Italian word for spring. There’s some controversy about who invented this wonderful dish, but everyone agrees that it was made famous in the late ‘70s at New York’s Le Cirque restaurant. In any case, the recipe consists of spring vegetables, cream and cheese. How far wrong can you go?
Cinco de Mayo commemorates the Mexican army’s defeat of the French army in a battle on that date ‚Äî May 5 ‚Äî in 1862. The holiday also happens to coincide with the start of the season for fresh tomatillos. Green Pozole with Chicken, a traditional, stew-y Mexican soup ‚Äî based on a tomatillo salsa ‚Äî is the perfect dish for the occasion.
This recipe celebrates one of the first and sweetest harbingers of spring: local strawberries. Sure, the supermarket offers strawberries all year ‘round, but the gems that are grown locally and show up in season boast way more flavour than their cousins from the other side of the world. What you’re looking for is a bright red colour from stem to tip.
Preserved lemons, aka lemon pickles, are a delicious and unique treat that have long delivered a ton of salty and acidic crunch to the cuisines of North Africa, the Middle East and South Asia and to America in recent years.
Why wait for summer to enjoy pork ribs cooked slow and low on the grill? If you cook them in the oven, you can enjoy them right now. They won’t boast the trademark smokiness produced by grilling, but otherwise they’ll be as tender, succulent and finger-licking good as ever.
Spaghetti squash is a large round squash that forms spaghettilike strands when it’s cooked. Its texture is crisp, its taste is mild, and it can indeed replace spaghetti in the recipe of your choice.
With spring and Easter upon us, I offer a dish guaranteed to spruce up a seasonal brunch. It may look complicated, but it really couldn’t be simpler. The only hump to get over is fear of phyllo (also spelled filo), a pastry dough that originated in Turkey and that’s popular today in Turkey and Greece. That fear is based on phyllo’s singular thinness and delicacy, which can lead to cracking.
Here’s a salad fit to join the lineup for your fanciest dinner or holiday meal. Each of the ingredients brings its own unique taste and texture to the mix, but the standout is the praline. A hard candy typically consisting of sugar and nuts, praline was invented in the 17th century by the French (which is why it’s pronounced “prah leen,” not “pray line”).
With spring just down the road, you’ve likely already figured out the main dish for the feast accompanying whichever of the two big seasonal holidays ‚Äî Easter or Passover ‚Äî you celebrate. Leg of lamb and glazed ham are Easter favourites. Braised brisket or roast chicken land on many Passover tables.