Here’s the thing about baked stuffed peppers... Plenty of people hate them. And when you consider the classic approach to this dish, it’s hard to argue. Tasteless ground beef mixed with white rice and some sort of tomato product? Not particularly exciting.
Watermelon and tomatoes may seem an unlikely combination, but in this simple, refreshing gazpacho they blend perfectly.
Want to get the most out of your late summer tomatoes and eggplants? Try the simple two-step prep we use for these easy crostini.
TORONTO — Alain Bosse has been cooking mussels for more than 30 years in his restaurants and wants to spread the love to home cooks who might be neophytes and to longtime fans who are seeking new ways to serve the tasty molluscs.
Many people dine on mussels in restaurants but don’t realize how easy they are to prepare at home, says Alain Bosse, co-author of “Mussels: Preparing and Enjoying a Sensational Seafood.”
“Once the mussel is open, it’s cooked. Don’t overcook them because they’ll shrink and become too small,” he says.
Burgers. Dogs. Steaks. Maybe some sausages. We know you’ve got the grilling part of your Labour Day cookout covered. So rather than mess with that, we’ll offer up some delicious sides that will complement whatever else you have on the menu.
TORONTO — Yvonne Tremblay loves capturing the flavour of summer in jams and jellies so that she can enjoy the taste of luscious juicy peaches and delicious raspberries all winter long.
Here are some recipes for some classic preserves to try from “Best of Bridge Home Preserving: 120 Recipes for Jams, Jellies, Marmalades, Pickles & More.”
Bread and Butter Pickles
Co-author Yvonne Tremblay says these are one of the most popular types of pickles to make.
2.5 l (10 cups) thinly sliced pickling cucumbers
2 green bell peppers, diced
2 cloves garlic, minced
Here are some recipes that make blueberries the star of the meal.
Blueberry Margarita With Cucumber and Basil
Skip the tequila and replace the triple sec with orange juice for an everybody-can-drink-it version of this summer drink.
10 ml (2 tsp) fine sea salt
1 lime wedge
500 ml (2 cups) ice (about 10 cubes)
500 ml (2 cups) blueberries (fresh or partially thawed)
It’s hard to improve on the delicious simplicity of summer perfect corn on the cob slathered with butter and sprinkled with salt.