With spring just down the road, you’ve likely already figured out the main dish for the feast accompanying whichever of the two big seasonal holidays ‚Äî Easter or Passover ‚Äî you celebrate. Leg of lamb and glazed ham are Easter favourites. Braised brisket or roast chicken land on many Passover tables.
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Does your meatless Monday game need an overhaul?
As a meat-eater myself, I find that the trick to meatless meal-making is to have a small repertoire of recipes that can work as a side dish or first course, or be eaten in larger quantities as a vegetarian main dish. This is the same strategy I use when hosting a vegetarian in my home.
Mussels are the perfect choice for a weeknight meal. They’re a terrific source of low-fat protein, they’re inexpensive, they cook up quickly, and as they cook, they automatically generate tasty juices to whichever sauce you’re making. Also, farmed mussels are pretty easy to clean.
No matter how many dazzling things we have the good fortune to eat in our lives, we often remember the simplest meals with as much power and affection as the fanciest. A humble, pureed vegetable soup is among those particular pleasures. Also, Proustian prose aside, if you’re feeling lazy, you can get from a few ingredients to deliciousness in no time.
How often have you tossed the dinner salad? And, I am not talking about tossing it with dressing!
If I had a nickel for every time that I’ve seen the salad bowl, left untouched and droopy at the end of the night—tossed into the trash can—I would have a lot of nickels.
The health benefits of eating fish two or three times a week are well-documented. So, as a mom of four kiddos, I’m always looking for creative ways to add fish into our weekly menu.
Let’s just start by saying that the words beef, beer and barbecue in a recipe title don’t make my husband sad.
A larger-than-usual crowd meeting up at your house for dinner? This Onion Beer Bread would add a lot to the menu. It’s delicious, of course, but it’s also very easy to whip up. Unlike more conventional breads, this one doesn’t involve yeast or require multiple risings. And except for the rosemary, you probably have all the ingredients in the house.
Is there anything dreamier than the tender crumb of a light-as-air angel food cake? I’ve loved angel food cake ever since I first tasted it as a child. It reminded me of cotton candy. No wonder: angel food cake is essentially a fluffy blend of a super-sugary meringue laced with just enough flour to give it a little structure.
Slowly cooking a big hunk of tough, inexpensive meat isn’t just the best way to cook this cut of meat. It’s really the only way.
Most tough cuts of meat come from the hardest working parts of the animal, and therefore have a lot of collagen. This collagen needs to be broken down and converted to gelatin for the meat to become tender, and that is accomplished by low and slow cooking.