This recipe celebrates one of the first and sweetest harbingers of spring: local strawberries. Sure, the supermarket offers strawberries all year ‘round, but the gems that are grown locally and show up in season boast way more flavour than their cousins from the other side of the world. What you’re looking for is a bright red colour from stem to tip.
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A great pasta salad is a beautiful thing. It anchors a picnic, potluck or buffet with aplomb. It’s portable, flexible, and easily and often vegetarian.
One of the first things I made for my then-boyfriend’s (now husband’s) parents was a pasta salad, and for whatever reason, it won them over and became a most-requested dish.
Many eggplant recipes start with slicing or dicing and sauteing in oil. But this approach can add a lot of unnecessary fat to your dish, as porous eggplant flesh absorbs oil like a sponge as it cooks, leading most of us to add more fat than we realize. Instead, consider roasting the eggplant whole.
Preserved lemons, aka lemon pickles, are a delicious and unique treat that have long delivered a ton of salty and acidic crunch to the cuisines of North Africa, the Middle East and South Asia and to America in recent years.
Lazy weekend morning meals around the table, the entire family unhurried have yielded some of my favourite moments of connection and family identity. Even quick weekday breakfasts hold the promise of a new day, and fill my soul a tiny bit. Adding the unmistakable aroma of an herby breakfast sausage is the icing on the cake of breakfasts and brunches.
If you are hosting Passover, you may well be making a brisket. And if you are making brisket, you may well have leftovers.
(And if you don’t end up with leftovers, make a note next year to buy a bigger brisket.)
Why wait for summer to enjoy pork ribs cooked slow and low on the grill? If you cook them in the oven, you can enjoy them right now. They won’t boast the trademark smokiness produced by grilling, but otherwise they’ll be as tender, succulent and finger-licking good as ever.
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?
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.