The first time I ate fresh soybeans was, naturally enough, at a Japanese restaurant. Known as edamame, the dish is a staple of Japanese restaurant menus.
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Truth: What I knew about Ramadan and the foods that are eaten to break the fast previously could have fit in a grain of millet. But it’s never too late to learn, and nothing makes a culture more accessible than delving into its food.
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.
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.