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Recipes

Tomatoes are the stars of Chilled BLT Soup

Everyone knows Joyce Kilmer’s love song to trees ‚Äî “I think that I shall never see/ A poem lovely as a tree.” That’s the way I feel about tomatoes. Accordingly, Chilled BLT Soup puts the “T’’ in BLT. Yes, there’s bacon and lettuce, and some toast, too, in the form of croutons. But the star of this show is the tomato in its season.

Summer squash makes flavourful ‘pasta’ dish

Summer squash reproduces so energetically that calling it prolific is understating the case. Still, why not take advantage of its bounty? Here I slice the squash into long ribbons and employ it as “pasta.” Use a mandoline (be sure to use the guard that comes with it), although a Y-shaped peeler will also work. The resulting “pasta” is more flavourful and less caloric than pasta itself.

Find out why classic Swiss fondue never went out of style

Food as fashion has never made a lot of sense to me. Kale is out (no, not really), jackfruit is in, and so on.

But guess what? In Switzerland, the birthplace of fondue, this creamy cheese dish never went out of style, and once you make up a pot for your crew, you will realize why the Swiss never ever considered letting it go the way of the Jell-O mould.