Quite often, I think a simple Greek salad is perfect as is, no adornments needed. But you may notice that in many eateries, from diners to higher-end restaurants, you often get a choice of added protein, usually chicken, shrimp or steak. And it’s true, that extra protein does make a salad feel more like a fully rounded meal.
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The produce aisle is a healthy budget cook’s best place to start a supermarket shopping trip.
With two big feast days looming Easter and Passover I thought I’d offer up a simple but delicious side dish. I’m talking about the lemony roasted potatoes that are one of the dependable delights on the menu at a Greek restaurant. They’re crispy on the outside, but tangy and creamy on the inside ... and surprisingly easy to make.
Whatever your spring food traditions, you likely have a family favourite dish that is the star of your dinner table. Or maybe you have memories of a treat you enjoyed as a child, but the recipe has been lost to time. If you grew up in an Italian-American household, you can probably identify your Nonna’s traditional Easter bread by smell alone. But have you ever made it?
This nan pizza is a fun way to eat the flavours of India in America’s favourite food. The popular chicken tikka masala is widely believed to have been created in England for the British palate and is actually the national dish. But it is so tasty that restaurant diners have demanded that the dish is made worldwide.
Canned beans are fantastic convenience food. For a little over a buck, you can stock your pantry with a shelf-stable protein source that works in main dishes or in side dishes.
This is a good, old-fashioned showstopper of an entree, the kind of dish where you should not pretend to be bashful ‚Äî “What, this old thing? I just threw it together from stuff in the fridge” ‚Äî but rather take your accolades with modesty and grace.
Fresh lemon including the juice and the peel ‚Äî is one of my all-time favourite ingredients, in part because it’s just so versatile. It can be the star of the show (as in this recipe) or a brilliant supporting actor (as in so many of my everyday dishes). It’s indispensable in fish dishes and pairs beautifully with all sorts of vegetables, raw and cooked.
Let’s get this out of the way early: you don’t need a Passover brisket recipe, because you will never make one that is better than your grandmother’s, and you wouldn’t even try.
I am a morning person (by choice, not nature, but that’s a story for another time) and breakfast is my favourite meal of the day.