It seems like mere moments after I get the last dish dried and put away, it’s time to make dinner again. Is it me or are the days actually getting shorter, whizzing by in a blur and then coming to a screeching halt at 6 p.m. when every person in my household starts wandering into the kitchen, casually asking what’s for dinner, usually while opening up a cupboard to peruse available snacks?
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Here’s the drill with butterflying ‚Äî or spatchcocking ‚Äî a bird. You cut the backbone out of the chicken with kitchen shears, then turn the bird over and press down on the breastbone until the bird lies somewhat flat.
Spaghetti squash is a large round squash that forms spaghettilike strands when it’s cooked. Its texture is crisp, its taste is mild, and it can indeed replace spaghetti in the recipe of your choice.
My sister, Mary Pat, is a great cook and an even better baker. Sweets are her thing but as the mother of three active boys, dinner always comes first—chronologically speaking!
The mere mention of cabbage soup in my household makes my husband a little stressed, and with good reason.
Deviled eggs know no single season or demographic. They are blissfully democratic appetizers.
In the same category as pigs in a blanket: everyone is happy to see them, sophisticated people shed their cool. You can’t be annoyed when there are deviled eggs around; it would be like being irritated in the presence of a puppy or a rainbow.
With spring and Easter upon us, I offer a dish guaranteed to spruce up a seasonal brunch. It may look complicated, but it really couldn’t be simpler. The only hump to get over is fear of phyllo (also spelled filo), a pastry dough that originated in Turkey and that’s popular today in Turkey and Greece. That fear is based on phyllo’s singular thinness and delicacy, which can lead to cracking.
For all the grief the Caesar salad gets in the culinary world, I proudly admit to adoring the classic flavour combination - garlicky-lemon dressing mixed with anchovy-umami undertone that can only come from salty fish, topped off with nutty, pungent parmesan. If I could eat only one salad for the rest of my life, it would be some form of Caesar.
Salmon is my No. 1 favourite fish in the ocean, and I am not alone. The rich and sometimes slightly sweet flavour, the velvety texture, the appealing colour, and the fact that it takes so well to all kinds of preparations and seasonings make it a go-to fish for many of us.
Here’s a salad fit to join the lineup for your fanciest dinner or holiday meal. Each of the ingredients brings its own unique taste and texture to the mix, but the standout is the praline. A hard candy typically consisting of sugar and nuts, praline was invented in the 17th century by the French (which is why it’s pronounced “prah leen,” not “pray line”).