Spatchcocking isn’t just a fun word to teach your kids to say on the playground. It’s also a great way to get dinner on the table fast.
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We all know that eating fish several times a week is a healthy goal. But a lot of otherwise accomplished home cooks still find cooking fish a bit intimidating. The biggest worry? Drying it out.
Nothing speaks to me of spring like a salmon salad. It’s light and pretty and herby, and when you add pasta it becomes a real meal. It’s also quite portable, so you’ll want to think of this when you’re envisioning lunch at your desk the next day, or when you’re invited to a potluck event. And talk about easy to make. Poach the salmon. Boil the pasta. Puree dressing.
Avocado is far more than just guacamole, club sandwiches and California omelets. This creamy, fatty, filling fruit (technically, it’s a berry), also is a great source of healthy fat, making it an excellent replacement for other fats.
Chicken paprikash is the kind of dish that reveals itself immediately and inarguably as comfort food, even if you’ve never eaten it before in your life.
If you’ve always nursed a yen to make your own sausage, but you don’t own a meat grinder and you’re dubious about the joys of stuffing ground meat into casings, this recipe for rustic sausage patties is for you.
One of the beauties of maple syrup is its versatility, being equally at home in sweet or savoury dishes at breakfast, lunch or dinner. Here are some examples to try from “The Maple Syrup Cookbook” by Ken Haedrich.
BACON AND EGG WAFFLE SANDWICH
Spring is nature’s fashion week. After winter’s endless parade of root vegetables, it feels as though nature has pressed the big green button, refreshing the new season’s offerings. Being showcased right now is a new look for your fridge, in a variety of greens.
Easter sides are depressingly predictable. There will be asparagus, of course. If you’re lucky, there might even be three or four variations of asparagus. And there will be peas. And gratin potatoes. And probably some sort of salad that most people will only eat to be polite. Not that there’s anything wrong with any of this.
People often ask me what my most-used kitchen tool is (a high-speed blender). But if you were to ask my mom that same question 30 years ago, I am sure she would have answered her Pyrex baking dish.
When I was growing up, probably 75 per cent of my meals were made in that thing. Baked fish. Baked chicken. Baked pasta. Baked rice casserole.