I’ve always loved crepes, those elegant, paper-thin French pancakes. They’re great containers for any filling and ‚Äî as long as you have the proper pan ‚Äî they’re really a cinch to make. But let’s face it, the typical flour-based crepe is pretty bland. It’s a messenger, not a message. We care far less about the crepe itself than we do about what’s wrapped up in it.
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St. Patrick’s Day traditions in the United States run deep. We eat corned beef and cabbage, we drink green beer, and we shame our co-workers into wearing green sweaters to the office. If you’re looking for a change of pace this year (except for the sweaters, which are mandatory), maybe a menu swap is in order.
As much as I love prime rib, beef tenderloin is much easier to prepare, easier to carve and the leftovers are good cold.
The weather we’ve been having this winter has me craving some stick-to-your ribs comfort food. Since I grew up in Tucson, Arizona, comfort food was always something Mexican or southwestern, involving tortillas, rice, beans, cheese and a tasty sauce to drown it all in. Which is a long way of saying: enchiladas are pretty much my dream food.
Is it not enjoyable to take advantage of another culture’s holiday to explore new recipes and treat yourself to something delicious? It is.
And is St. Patrick’s Day not right around the corner? As the Irish might say, ‘tis.
Moist, biscuit-y Irish scones, lashed with rich butter and a few slices of smoked salmon top my list of Irish culinary yearnings this March 17.
It may be cold where you are, but down in Miami, things are getting hot, hot, hot in preparation for the South Beach Food and Wine Festival. Showcasing local and celebrity chefs from around the world, the festival highlights the flavours and ingredients of the southern United States, with extra flair from Miami’s vibrant Latin influence.
St. Patrick’s Day, aka the Feast of St. Patrick, is devoted not only to “the wearing o’ the green,” but the eating of the green. Both customs nod to the colour of the shamrock, one of the great totems of Ireland, of which Patrick is the patron saint.
A few years ago when everyone I knew was on the Paleo diet, I started making spaghetti squash and topping it with meat sauce to feed my dinner party guests who were off carbs. I grew up eating spaghetti squash with butter and Parmesan cheese, so I have always had a taste for it, and more and more it seems an easy way to get an extra vegetable into my diet.
Like many families, we try to minimize the amount of processed sugar we eat. But, it is lurking everywhere, and we are eating far more processed sugar than our grandparents did. How to combat this trend that seems to have sneaked up on us?
Registered dietitian Emily Mardell has found more clients having difficulty coping with digestive woes or picky eaters.
“In my practice I have definitely noticed people are fighting with food and they need some help to find the joy again and to get rid of some of that everyday frustration and confusion that can come with figuring out how to eat well,” she says from Edmonton.