Primed to romance your certain someone on Valentine’s Day? Nothing says “I love you” more persuasively than a home-cooked meal. This one-pot noodle dish, a variation on Beef Stroganoff, is the ideal messenger.
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This old-fashioned cherry cupcake is just the thing for Valentine’s Day. I’ve updated a cake that my mother used to make for my sisters and me when we were children with all the flavours of a bourbon Old-Fashioned. The rosy pink colour of the cake immediately brings to mind the Feast of Saint Valentine.
Nothing says indulgence like noshing on some seriously giant Alaskan King Crab legs.
It is easy enough to put out bag after bag of chips during a Sunday football-watching party, or any other gathering for that matter. And it’s not much harder to go the extra step and put those chips into an actual bowl ... you know, if you’re feeling classy.
Until pretty recently, there was nothing sexy about cauliflower. Boiled or steamed, it’s bland at best. And if you overcook it, you’d better duck or suffer the smell of dirty diapers. But roasting or sauteing cauliflower is a different story. The veggie’s natural sugars caramelize and its tasty inner cauliflower suddenly blossoms. Think popcorn with an attitude.
Though students at The Culinary Institute of America face a seemingly endless to-do list, central to their course work is recipe and menu development. At the CIA, food is life, and even the best-managed restaurant is nothing without flavourful, exciting, and innovative recipes.
I’ve loved chicken wings since long before they were ever a cute little bar menu item, looking more like tiny drumsticks than an actual Z-shaped wing.
Don’t discount vegetables when it comes to sous vide cooking, says chef Chris McDonald.
People tend to use the device for meat and fish, but it’s also useful for vegetables, eggs, egg-based desserts and sauces that can be tricky to make at home. And even oatmeal.
If you tend to fall into cooking ruts, one easy way to snap out of it is to check out the holiday calendars of different cultures. Next up on my list of inspirations is the Lunar New Year, or Chinese New Year.
There are few dishes more elemental and satisfying than bruschetta. A mainstay at many Italian restaurants, it’s an appetizer comprising slices of grilled bread adorned with any number of toppings.
I like to make bruschetta on my stovetop grill at home during the colder months. It’s a winning accompaniment to just about any soup or stew and a reliable favourite with the family.