When the subject is Easter eggs, most folks usually are talking about the gaily painted specimens in a basket. Me, I think of holiday brunch, and in particular of eggs Benedict. I think of the rich and indulgent dish of Canadian bacon, sauteed spinach and poached eggs enthroned on an English muffin, the whole kit and caboodle drenched in hollandaise sauce.
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By Sara Moulton The Associated Press
We call it cornmeal mush. The Italians call it polenta. And they’ve been making it since shortly after Columbus introduced corn to the Old World upon his return from America.
With St. Patrick’s Day looming, my first thought was that nothing would be more fitting than to salute the patron saint of the Emerald Isle with a fish dish dressed in a very green sauce, one that came by its colour honestly, with no artificial food coloring allowed. A second later, it occurred to me that actually making such a dish might be easier said than done.
This toothsome chicken dish makes its way into the world via a slow cooker, a kitchen device I’ve grown to love.
I love lamb in all its guises: lamb chops, lamb stew, rack of lamb, ground lamb, souvlaki... You name it, I dig it. But my favourite is a big old leg of lamb, seasoned and roasted, with each succulent slice landing on the plate like a steak unto itself.
So you’ve decided to host an Oscars party this year, but you aren’t sure what to serve. Because obviously you want something extra fancy, something that will allow you to shine nearly as brightly as those folks on the red carpet.
Big provisions are required to watch the big game, and nothing’s more substantial than a burger, even in its mini form ‚Äî the slider.
The Chinese like to feature whole steamed fish on the menu of their New Year’s feasts. Said to signify togetherness, abundance and long life, it’s a dish with symbolism that is as important as taste. Indeed, you’re supposed to leave the bones, head and tail intact, a way to help ensure that the new year will be a winner from beginning to end.
The French love to cook fish by poaching it in a flavoured liquid, usually a combination of white wine and water, leeks or onions, and some herbs. It’s a notably lean way to roll because there’s no fat involved. And the finished product is reliably tender because it has been cooked at a low temperature.
Let’s say that one of your New Year’s resolutions is to eat healthier and lose some weight. Join the crowd, right?