At Easter, there is just nothing better than a spiral-cut ham! Because I grew up with my grandmother roasting fresh, white, uncured hams, a sweet-glazed spiral-cut ham has always been a delicacy to me.
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The cookbook “Homegrown” features recipes highlighting Canada’s diverse agriculture from coast to coast.
Author Mairlyn Smith, who compiled 160 recipes submitted by professional home economists and students, also includes plenty of tips on how to maximize Canadian products in home cooking.
Cottage cheese is a staple in my home. I love its creamy, mild flavour. It pairs perfectly with some garlic and herbs to make a protein-packed crudite dip, yet it also is at home in a quick dessert of cottage cheese and unsweetened applesauce (a d’Arabian weeknight favourite).
Cabbage is almost as popular on St. Patrick’s Day as green beer! And that’s because cabbage ‚Äî unlike green beer! ‚Äî is a quintessential part of Irish cuisine (along with bacon and potatoes).
We call it cornmeal mush. The Italians call it polenta. And they’ve been making it since shortly after Columbus introduced corn to the Old World upon his return from America.
Spring is an exciting time for food in the little farming village where I live in the northeast of England. Wild garlic and asparagus grow as high as the lambs bounce, daffodils tickle the playing fields and fresh optimism blows through the community as the days get longer and the farmers get busier.
This chocolate cake is more delicious and more indulgent than any dessert has a right to be. And you will thank us for that.
Petite beef sirloin is a great cut of meat to get to know. It usually is less expensive than the larger filet mignon cuts sometimes significantly and it cooks up quite quickly. That’s a lot to love!
Somewhere in the repertoire of every healthy-minded cook is a stir-fry. You chop up a bunch of veggies, cook them quickly at high heat, add meat or tofu, maybe a flavourful sauce or a sprinkle of chopped cashews or peanuts. Easy, healthy and versatile. And usually Asian in flavour profile.
With St. Patrick’s Day looming, my first thought was that nothing would be more fitting than to salute the patron saint of the Emerald Isle with a fish dish dressed in a very green sauce, one that came by its colour honestly, with no artificial food coloring allowed. A second later, it occurred to me that actually making such a dish might be easier said than done.