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.
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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.
I have a recipe for a potato gratin in my last cookbook, “Dinner Solved!”, that I firmly stand by. Here is another that I firmly stand by. And I plan to come up with more such recipes to firmly stand by because I am committed to reminding all of us why gratins are one of the best things that could ever happen to a potato, ever.
Starchy sides are a mainstay of the classic American dinner. It’s easy to get complacent and rely on a trusty, if unimaginative, rotation of mealtime regulars: rice, potatoes, noodles.
Barbacoa beef, or pork or lamb or goat, is by definition slowly cooked meat. The word is Mexican, and originally referred to a cooking method by which parts of an animal were wrapped in leaves, and steamed and smoked simultaneously over fire.
A kind of carbo-licious porridge made from dried and coarsely ground corn, grits are to Southern cuisine what potatoes are to Northern cuisine ‚Äî a deeply satisfying staple. Like squash, tomatoes and deep-pit barbecuing, grits came to define Southern cooking via the cuisines of such southeast American Indian tribes as the Caddo, Choctaw and Seminole.
In celebration of this month’s New York Fashion Week, The Culinary Institute of America created a recipe that is as timeless as a little black dress, but as decadent as the finest pair of platform pumps. Inspired by the most delicate of fabrics, this Sweet Coffee Chiffon Roulade is as visually stunning as it is delicious ‚Äî and it even includes a few accessories.
Balancing healthy eating with a crazy weeknight schedule is tricky for everyone. We all have competing priorities that chip away at our days: kids, careers, school, home, family obligations all take time and energy. And next thing we know, it’s 6 p.m. and we haven’t given any thought to dinner. What we do next is key.
I was talking with a friend about perfect meals for entertaining, and we went through the usual suspects: lasagnas, chili, tenderloins. And then he mentioned that his favourite go-to entertaining dish was a pork butt or shoulder left in a low oven for so long that it practically fell apart.