If, like me, you’re a fan of dark chocolate peppermint bark at Christmastime, you’re going to love these cookies. Your friends and family will, too. But you’ll have to plan ahead because the batter is so soft it needs to chill overnight before scooping.
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By Sara Moulton The Associated Press
”Ants in a Tree” is the English translation of the Chinese name for this classic recipe. Built of spicy pork, bean thread noodles (aka cellophane noodles) and scallions, it earned its name because it’s not so far-fetched for the finished dish to call that image to mind ‚Äî the noodles look like tree branches, the scallions like tree leaves and the little bits of ground pork like ants.
If you’re expecting overnight guests during the holiday season, you might want to stock up on the ingredients for this recipe. Doing so will allow you to throw together a knockout coffee cake for breakfast, a special treat that features a cream biscuit dough packed with intensely flavoured dried apricots, layered with almond paste and glazed with apricot jam.
With the exception of ooey-gooey potato concoctions, side dishes rarely get any respect. Most of us devote our love and attention to the protein in the centre of the plate and then throw together some kind of vegetable and/or starch as an afterthought. Here, however, is a pilaf fully capable of stealing the limelight from the usual star of the show.
Digging into the Thanksgiving Day feast is a joy, but preparing it takes work. This Green Salad with Pear Dressing is a simple but elegant first course, and it will take some of the stress out of the gig. And bonus! it’s lighter than the usual holiday recipe. How did we do it? By swapping out some of the oil in favour of a very flavourful pear puree.
The side dishes on our annual Thanksgiving menu almost always include mashed potatoes and roasted root vegetables. This year I decided to change up the routine by combining the two, adding a little cream and topping off the hybrid with some crunch. It’s heartier that way and tastier, too.
On Thanksgiving Day, why not follow presidential custom and grant your turkey a pardon? Sure, the big bird has always been at the centre of the traditional feast, but cooking it is almost always a headache.
With the arrival of the cold-and-cough season, you may be thinking about cooking up a big batch of chicken soup as a cure for what ails us. I love the stuff, too, but I suggest you stock up on some fresh gingerroot instead. Ginger, of course, is one of the many flavours to be found in a stir-fry Asian dish or Indian curry.
What to do on a busy weeknight when you poke your head into the fridge and discover a variety of souvenirs left over from previous meals including veggies, protein and starch? Just reach for a carton of eggs and turn the whole thing into a one-skillet meal. Leftovers? Not at all. The Flexible Frittata is a thick, satisfying omelet.
Here’s a scrumptious treat for Halloween. It happens to be too delicate to give away to the trick-or-treaters, but it’s just right for y-o-u and your family and friends at a Halloween party or dinner.