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.
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By Sara Moulton The Associated Press
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.
Mussels are the perfect choice for a weeknight meal. They’re a terrific source of low-fat protein, they’re inexpensive, they cook up quickly, and as they cook, they automatically generate tasty juices to whichever sauce you’re making. Also, farmed mussels are pretty easy to clean.
A larger-than-usual crowd meeting up at your house for dinner? This Onion Beer Bread would add a lot to the menu. It’s delicious, of course, but it’s also very easy to whip up. Unlike more conventional breads, this one doesn’t involve yeast or require multiple risings. And except for the rosemary, you probably have all the ingredients in the house.
They say that everyone complains about the weather ‚Äî winter especially ‚Äî but no one ever does anything about it. Well, here’s something you can do that will make you feel much better. Cook up a big hot bowl of Italian soup for dinner, garnished with homemade ‚Äî and idiot-proof! ‚Äî dumplings.
If you’re tired of the same old vegetable side dishes, here’s a recipe that promotes the lowly red cabbage from side dish to protein partner. All you have to do is cook it up sweet and sour and ‚Äî voila! ‚Äî your side dish is now ready to walk down the aisle arm in arm with pork in any form: chops, smoked chops, roast, ham, Canadian bacon, kielbasa, Italian sausages.
With Valentine’s Day looming, here’s an elegant entree that any basic cook can execute with ease. I’m talking about duck breasts with a five-ingredient sauce, the making of which requires all of 15 minutes of hands-on time.
I’m not really sure why, but when sports fans assemble in front of their TVs to watch the Super Bowl, major sustenance seems to be required. The big game clearly inspires its viewers to go big.
Leftovers! Some folks love them, others happily scrape them into the trash. Me, I’m on the love team. Leftovers speak to me. I’d always rather start a meal with a fridge full of tasty bits of this and that than have to confront a blank canvas of raw ingredients. This recipe tackles one particular challenge: how to repurpose leftover cooked chops, steaks, or roasts.