Roasted chickpeas can be a surprisingly meaty snack. They also can be a delicious addition to grain and fresh salads, adding a savory, crunchy component to an otherwise humdrum dish.
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On the surface, ramps are a lovely harbinger of spring, wild leeks that are unable to be cultivated, hence part of their mystique (think truffles).
They also are one of the first vegetables to appear in farmers markets and on chefs’ menus after a winter of tubers and citrus.
The Yukon Gold potato’s waxy, moist, yellow-tinged flesh is prized by chefs and home cooks for its flavour and versatility ‚Äî ideal for boiling, baking and frying as well as grilling, pan frying and roasting. It retains its yellow colour when cooked.
Here are some recipes to try using the potato, which was developed 50 years ago in Guelph, Ont:GRILLED POTATO AND ASPARAGUS SALAD
When we first encountered deep-fried, bourbon-soaked Twinkies, we were a little smitten. Until, that is, we realized we could do so much better.
In certain parts of the country, a good three-bean salad is almost always the anchor to a potluck or picnic, the kinds of gatherings where sturdy, crowd-pleasing, portable and frankly inexpensive food is wanted.
Ever since my parents came to England in 1972, my mum has had a wild love affair with roast chicken.
Salade nicoise was the first recipe I made when I lived in France, a country that later would become my second home as an adult.
I’m always at a bit of a loss about what to say about Mother’s Day, not to mention similar holidays that feel slightly (more than slightly?) manufactured.
Here in America we think of white asparagus as the pink elephant of the vegetable world not even a rumour so much as a hallucination.
It actually has been a staple in Europe for centuries. These days, happily enough, I’ve been spotting white asparagus more often on our side of the pond.
For some reason, Mother’s Day has become synonymous with breakfast in bed. Maybe it is because it is the easiest meal of the day and even folks who can’t cook can make toast.