Israeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, chewy, slightly less tiny balls of pasta. They are delicious and satisfying and make a great base for a hearty side or salad.
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Raspberry sorbet is refreshing—but it’s often too icy to be worth eating. For smooth scoops, we froze a small portion of the base separately, adding it back to the rest before churning.
For a recipe with a handful of ingredients, pasta with shellfish is awfully hard to get right.
We love the combination of tender pasta and succulent shrimp or bite-size bay scallops, but all too often the shellfish is overcooked and tough and the pasta is boring and flavourless.
As summer nears and the promise of perfect tomatoes peeks up over the horizon, the prospect of an excellent BLT shines brightly. What is interesting to me about a BLT is the dueling dynamics of how the ingredients join together in this sandwich.
Rack of lamb and the grill have great chemistry. The intense heat of the coals produces a bold crust and melts away the meat’s abundance of fat, distributing flavour throughout while imparting a smokiness that’s the perfect complement to lamb’s rich, gamey flavour.
Grilled potatoes are a summer classic. We wanted to put a new spin on this dish by adding rosemary and garlic.
Unfortunately, we found it was difficult to add enough flavour to plain grilled potatoes. Coating the potatoes with oil, garlic, and rosemary produced burnt, bitter garlic and charred rosemary.
Well-marbled steak tips, with their beefy flavour and tender texture, proved the best choice for our grilled beef kebabs.
Sure, quinoa is a complete protein and is known as a “superfood,” so it’s a great base for a hearty and healthful main dish salad. But we love it also for its intriguing and delicate texture and nutty flavour.
Made up of two cookie-like chocolate cakes stuffed to the gills with fluffy marshmallow filling, the whoopie pie is a sweet indulgence.
For the cake component, we drew inspiration from devil’s food cake, creaming butter with sugar, adding eggs and buttermilk for tenderness, and using all-purpose flour and baking soda for the right amount of structure.
I don’t remember when I had radishes with unsalted butter and coarse salt for the first time, but I know that it was in France. And, it was the oblong red-to-fushia, white-tipped French Breakfast radish that I fell in love with. This often photographed radish is what I think of when I think of French open-air markets.