NASHVILLE — Most folks know Memphis for its barbecue and Philly for its cheesesteaks, but how about Nashville and its hot chicken?
If you’re not sure, you’ve never tried this fried chicken so fiery it will leave your mouth in shock. It’s a flavour you don’t soon forget.
LONDON, Ont. — There may be no signature ingredient more identified with Canadian cuisine than maple syrup, and with good reason. Canada produces about 85 per cent of the world’s maple syrup. The only other place it’s made is the northeastern United States.
LONDON, Ont. — Roasted Acorn Squash Soup
Roasted acorn squash develops rich caramelized flavours that go well with maple syrup.
2 acorn squash, halved and seeded
30 ml (2 tbsp) maple syrup
45 ml (3 tbsp) olive oil
2 cloves garlic, finely chopped
1 small onion, chopped
1 large carrot, peeled and chopped
1 small Granny Smith apple, peeled and chopped
A little retro and a whole lot of fun, cream cheese mints are the perfect way to keep little hands busy during Easter dinner preparations.
Who says the traditional Easter ham has to be traditional?
We understand that there is good reason for many traditions, particularly when it comes to food. After all, many food traditions earned their place because they are simply delicious. The glazed ham is a fine example. And that’s why we decided not to mess with that part of this spring staple.
How do you make pound cake even more buttery and delicious? Easy! Pan-sear slices of it with butter and sugar.
The classic Easter or spring lamb often is served with mint jelly. And that’s fine, assuming you want to play it safe.
LONDON, Ont. — Lamb is a staple for millions of families around the world and is as traditional for Easter, other religious celebrations and special occasions as turkey is at Thanksgiving for many Canadians.
But here, it’s almost the forgotten meat.
Four recipes to start experimenting with lamb, the forgotten meat:
Moroccan Lamb Stew
The exotic combination of flavours in this stew is a nice complement to the taste of the lamb.
3 ml (3/4 tsp) salt
2 ml (1/2 tsp) pepper
2 ml (1/2 tsp) cinnamon
1 ml (1/4 tsp) allspice
1.6 kg (3 1/2 lbs) lamb shoulder, cut into 2.5-cm (1-in) pieces
30 ml (2 tbsp) olive oil
When it comes to matzo, Chicago chef Laura Frankel says hers is a love-hate relationship.
“Matzo and I are frenemies,” she says of the unleavened cracker-like bread traditionally eaten during Jewish Passover celebrations. “On one hand, matzo is a food you want to be proud of — it’s part of who we are as Jews. But frankly, it usually tastes like cardboard.”