We all have our favourite winter dishes and mine is stuffing ‚Äî or dressing, technically, since I don’t stuff it in a turkey.
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Spoonbread is a wonderfully old-fashioned dish that should not be relegated to the tables of old-fashioned cooks.
Just because Thanksgiving mostly is about tradition doesn’t mean that we aren’t open to going off-script when it comes to side dishes and exactly how to cook the big bird.
Chef Michael Smith says people have forgotten that many foods purchased for their convenience used to be made at home.
In his new cookbook, “Real Food, Real Good,” he offers recipes for such items as mustard, ketchup, broth, granola, salad dressings, barbecue sauce, gravy, marshmallows and chicken wings that can be made at home to control what goes into your food.
My sister sent me a text about a green spread that said, “you have to make this...love it on sandwiches, crackers, eggs, etc.”
And she was right ‚Äî this green spread is a sandwich genie. It is also a great way to get a few more vegetables in your diet. Better yet, it’s made with ingredients that you almost always have in the pantry.
I think we all know that eating fish several times a week is a good call, both for our hearts and our brains. In the summertime, it’s easy. I love tossing a piece of fish seasoned with just a little salt and pepper on the grill, giving it a bit of char and squeezing it with bright lemon and serving it next to a lightly-dressed coleslaw or a chopped grilled veggie salad.
Any time capers mingle with anchovies and garlic, I’m happy. You might think these are very strong flavours, but when they are used sparingly they add a lovely layer of salty/savory flavour to whatever dish they grace.
When I serve this to my family, do I mention that there are anchovies in it? Nope, I don’t. Do they think it’s delicious? Yup, they do.
My mom started travelling abroad when I was in high school. And after each of her trips, we cooked a meal from the country she’d just visited.
Any way you slice it, apple or pumpkin pie are bound to be on the dessert table at many Thanksgiving feasts. Here are recipes for both, plus pastry, to dazzle your guests.
“BLUE RIBBON” APPLE PIE
This apple pie will be sure to win you the “blue ribbon” first prize at the next baking contest, says pastry chef Anna Olson.
Prep time: 40 minutes
I’m a fan of stocking my kitchen with healthy, nutrient-dense ingredients that can be used on the fly on those busy days when 5 p.m. sneaks up without notice. Even if I pay a little more at the store for “healthy convenience food,” I’m still coming out ahead, financially and health-wise, if it keeps me from ordering takeout.