Sweet potato slices are the latest rage in the avocado toast trend. If you are at all involved with Pinterest, you know this already. Pop slices of unpeeled sweet potato in a regular old toaster and then top it with healthy goodies like the very popular avocado for a breakfast or snack filled with slower carbs and healthy fats.
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Whether or not you celebrate the Jewish holidays, a good brisket recipe is a nice thing to have in your winter repertoire. Brisket is a tough and fairly inexpensive cut of meat that gets amazingly tender after some quality time in the oven, and it requires little attention or care while it cooks. That’s a nice characteristic in a piece of beef.
I have always loved peppermint and chocolate together and peppermint bark is my favourite way to eat it.
Or it was until I created this peppermint bark variation of my favourite childhood Christmas cookie.
How do you transform a tough, less expensive cut of meat into something tender and delicious? You braise it!
There’s a huge variety of slow cookers on the market, so it’s important to research features before buying one.
Many of the new models allow the user to set the length of cooking time required for the recipe, then the appliance goes to a warm setting. Older models usually had only a simple on/off switch and the choice of low or high heat.
We know that it isn’t always enough for a holiday recipe to be delicious. When you are knee-deep in holiday cooking and baking, it can feel like you never turn your oven off. So the most helpful recipes are the ones we can prepare ahead of time, and our cheese and onion tart recipe fits the bill.
I think this is (possibly) the best Brussels sprouts recipe I have ever made. They are roasted and then tossed while still warm with an assertive dressing that makes your mouth jump up and down with joy.
And for those who don’t like Brussels sprouts (and in fact my family is divided), well, more for the rest of us. Jack and I were happy to be responsible for the leftovers.
Pavlovas are dreamy. For the uninitiated, a pavlova (named after the famed ballerina’s fluffy tutu) is essentially a meringue shell baked at low heat until the outside is barely golden crisp, but the inside remains soft and billowy, like a creamy marshmallow. The shell then is typically filled with whipped cream, custard, or fruit compote.
Naomi Duguid brings alive the ancient food culture of Persia in her new book “Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan.”
After a snowy walk or long day on the slopes, there’s nothing like curling up under a warm blanket. Maybe you have a fire going and the dog asleep at your feet, with a good book just within reach.