If you ask a chef what his or her favourite steak is, chances are the answer will be rich, beefy skirt steak.
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Autumn might be the official season of the one-pot wonder. Kids are back in school, the office watercooler gets crowded as we trickle back from summer vacations, and suddenly dinnertime feels like more of a time-squeeze.
Sixty per cent of kids don’t eat enough vegetables and fruit, so adding shredded vegetables to everyday foods helps. It also add moisture and flavour.
“Once you’ve got meatballs there’s five or six different ways you can turn that into a lunch,” says registered dietitian Carol Harrison.
There is nothing better than an ear of simply steamed or grilled fresh corn in the late summer.
Except for this Mexican Grilled Corn.
These days there’s never a time when we can’t find blueberries at the supermarket. But summertime is the season for the homegrown varieties. They’re abundant right now and can be used in all kinds of recipes.
Social media tells me that in part of the country, kids are already back-to-school. And so we are teetering between the lazy days of summer and the impending promise of crisp cool air, long sleeves and the desire to fire down the grill and turn on the oven instead.
Green beans can be well, I’ll say it, boring.
They are one of the most accessible and affordable vegetables on the market, and one of the easiest to prepare, but too often they bring to mind the word “meh.”
If there’s ever a time when you can have too much of a good thing, it might be right now, when fresh summertime herbs are beyond abundant. Happily, this recipe for Fresh Herbed Yogurt Cheese is just the ticket when you’re looking to put a dent in the stockpile of herbs overflowing in your garden or taking up too much space in your refrigerator.
Fabulous Food the kind that deserves upper-case F’s ‚Äî doesn’t have to be complicated.
One example: Grilled lobster with Pastis creme, a dish that’s simple to prepare yet delivers big in the flavour department.
Doughnuts are my kryptonite.
Fried sweet dough dipped in glaze, and then dunked into a cup of steaming-hot coffee? Yes, please. And I will give this to you straight: once or twice a year, I’m all in. I load up the car and take the kids to our favourite doughnut spot and we throw caution to the wind.