Beans are an inexpensive and lean source of protein, fiber and micronutrients. But it’s easy to fall into a bean rut. White beans, black beans, garbanzo beans and fresh green beans easily make their way to the table relatively frequently.
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Those who love short ribs LOVE them. Those who haven’t cooked them at home before might be a little intimidated by them. Let’s bridge that gap.
In general, short ribs have to be cooked either low and slow, or very quickly over high heat so that they don’t become tough. This recipe calls for almost flash grilling, just 3 or 4 minutes on each side.
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.
Fresh shellfish is one of the hallmarks of a good summer vacation, and it is best eaten barefoot with a sea breeze and chilled rose. But life is not always a beach and we are, regrettably, not always on vacation. Luckily, with a few staycation-ready recipes stored away, you can easily transport yourself and all of your friends to the shores of Cape Cod.
The healthy noodle market is booming, thanks to low-carb fans, and so it’s no surprise that kelp noodles, which used to be a specialty-store item only, are now readily available at the neighbourhood supermarket.
And then that moment of summer arrives when the green beans are piled so high at the markets, and being sold at such a low price, that you feel like you’d be a fool not to pick up a pound or two or five. I mean they are practically giving them away for free. (And if you have a garden, then you may be trying to give away a pound or two or five.)
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?
This is my French-flavoured version of peel ‘n’ eat shrimp. The sauce is delicious and warrants a whole baguette just for sopping up!
It’s one of those summer dishes that I make frequently for friends and family. The dish pays homage to one of my favourite places on earth, the South of France, where pastis was born.
Cornbread has always had a bit of an identity crisis in our house: Is it savory or is it sweet? Does it replace dinner rolls or dessert?
This very dilemma may be what I love most about cornbread: It can go either way.
Any flaky white fish would be perfect in this recipe. You just want a mild, moist fish, which then will be encased in a crunchy coating, and a base for the flavourful, creamy and crunchy sauce. Serve this up with some steamed or sauteed green beans to round out the plate.