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.
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By Sara Moulton The Associated Press
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?
Here’s a ridiculously simple summer dessert the happy marriage of blueberry pie and French toast with a little cinnamon sugar sprinkled on top. It’s perfect not only for blueberry lovers, but also for those home cooks who consider themselves dessert-impaired.
From taco trucks to Mexican restaurants, tacos are just about everywhere these days. And why not? A taco is exactly as handy, versatile and filling as a sandwich, and crunchy to boot. Lots of folks dream of making these fried corn tortillas at home, but some pull up short at the prospect of having to deep-fry them. The solution? Don’t fry them.
One time many years ago, I was riffling through my grandmother Ruth’s box of handwritten recipe cards when I pulled up short at the sight of the title of this recipe for Cheese Sandwich Souffle. Souffle? Fancy! But reading the details, I quickly understood that this item was nothing more or less than the wedding of a ham-and-cheese sandwich and some French toast.