Let’s get this out of the way early: you don’t need a Passover brisket recipe, because you will never make one that is better than your grandmother’s, and you wouldn’t even try.
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I am a morning person (by choice, not nature, but that’s a story for another time) and breakfast is my favourite meal of the day.
Question: Why does sophisticated food always have to be complicated? Answer: Trick question; it doesn’t.
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.
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.