If there’s anything more comforting than boiled pasta in a sauce, it’s got to be baked pasta in a sauce. The baking adds a crispy crust that is such a delicious contrast to the tender goodness of the dish.
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Winter is upon us. I live in San Diego, and let’s be honest: The notion of us slogging through a frigid few months awaiting spring’s thaw is ridiculous. Yet, I’m cold. It’s chilly and cloudy and yes, sometimes, even rainy.
A friend recently became a first-time grandmother, and when we went out to lunch she was exhausted. She had been cooking meals for the new parents, and collapsed into her chair saying she hadn’t finished making a moussaka before she had to leave.
“You,” she said, “could do the world a big service by coming up with a quick and easy moussaka.”
Let’s say that one of your New Year’s resolutions is to eat healthier and lose some weight. Join the crowd, right?
Who says you can only enjoy a charcuterie board when you go out to eat? Restaurants have made them a diner’s favourite and many restaurants become destinations based on their ability to source great meats and cheeses.
Jeweled breads, studded with candied fruits and nuts, are hallmarks of the Christmas holiday, traditions brought by European immigrants as they settled across the United States. Fruitcake, panettone, and julekake are favourites, but for many, the Christmas stollen is king.
Ask my daughter Octavia what her favourite food is and she will shoot back, without hesitation, “braised ribs.” Who doesn’t love the comforting meaty aroma that fills the house from ribs cooking slowly in Dutch-oven full of savory, gently-bubbling liquid? That’s wintertime comfort-in-bowl if you ask me.
This is a dazzler of a pasta dish. When you combine fresh pasta with big shrimp you are quickly telling your guests that they are in for a treat.
But it’s not just the guests who will be happy. The whole dish comes together in about 20 minutes. Really! Truly!
Whether making melt-in-your-mouth shortbread cookies or creating a show-stopper croquembouche tower, the December holiday period is one of the busiest for home bakers.
Here are recipes for Anna Olson’s croquembouche, a grand tower of cream puffs glued together with caramelized sugar, and Karlynn Johnston’s whipped shortbread cookies.
The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why.