Farro is a hearty whole grain that may well become a staple in your kitchen, in everything from soups and casseroles to sides and salads.
You are here
I’ve always been a sucker for scallops. They’re sweet, meaty, cylindrical and bite-sized. This particular recipe puts scallops at the centre of a skewer’s worth of very tasty kebabs. It requires no more than 15 minutes hands-on time and 40 minutes total from start to finish.
In our small hometown, Sunday evening’s concert in the park is more than just a gathering of locals and tourists. It’s how we mark the passage of time between May and September.
There are few dishes more elemental and satisfying than bruschetta. A mainstay at many Italian restaurants, it’s an appetizer comprising slices of grilled bread adorned with any number of toppings. According to Italian cookbook author Marcella Hazan, bruschetta likely originated in ancient Rome.
Barbecue expert Danielle Bennett offers some of her top tips of the trade for success on the grill:A CLEAN GRILL IS A SAFE GRILL: Since all grills differ, read the owner’s manual for recommendations for yours. Do a full inspection, checking hoses and lines to be sure there are no cracks and that no rodents have moved in over the winter.
Most people think of using their barbecue for meat and fish, but not Danielle Bennett. She loves to grill everything from appetizers, salads and meatless main courses to desserts.
She recommends purchasing a vegetable grilling basket. “A tiny bit of charring can elevate vegetables to another level.”
Several weeks ago when we rolled out the grill for the first time of the season, there was much joy. What to grill first? Ribs? Burgers? Pizza? So many choices.
Can’t get airborne with an aviation cocktail? You need a layover.
Picnicking has long been a tradition for my family, generations ago on the shores of the Arabian Sea, then on the banks of Nile. When they moved to England, they picnicked at seaside at Cleethorpes ‚Äî still in their saris, stoic in the face of the cold weather, wearing three sweaters each.
A showstopper on the table, this was one of the lushest and best-received roasts I have made in ages, with the layers of flavour and texture bringing everyone back for seconds.