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.
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By Sara Moulton The Associated Press
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.
As we head into the fall, our local markets are beginning to feature winter squash. Each variety has its charms, but one of the standouts is butternut squash. Like its brethren, it becomes creamy when cooked and pureed, with no need for cream or thickener. Flavor-wise, though, it wins.
Just because nothing’s more American than apple pie and few desserts more delicious doesn’t mean that making one is easy. On the contrary, the standard recipes can be pretty involved. But this recipe is for a pie with only one crust, not two, and with everything cooked in the same skillet.
At the end of a long fall day after dealing with all the seasonal demands of work and school ‚Äî you don’t want making dinner to be a big deal. What’s called for is something that’s idiot-proof and crowd-pleasing.
If you’re a fan of traditional French onion soup and who isn’t? you’re going to love this burger. It’s kitted out with all of the ingredients that make the soup such a treasure tender, browned onions, beef broth, red wine, Gruyere cheese and French bread and finally lathered up with mustard mayo. Rich and full of flavour, this burger is the perfect entree for a Labor Day bash.
When it comes to landing dinner on the table on a weeknight, fish fillets are among the very quickest dishes you can prepare, rarely requiring more than five minutes to go from raw to ready to eat.
There are very few things more delicious than tomatoes in season. Sure you can buy them year-round, but these imports tend to be mealy and flavourless, so why bother? Tomato Mozzarella and Basil Tart is a celebration of the tomato at the peak of its perfection, namely right now.
When I first heard about folks grilling romaine lettuce, I was pretty skeptical. Lettuce is supposed to be crisp. Grilling would make it soggy. What’s the point?