The reason cupcakes took the baking world by storm a few years ago is because, in short, they are awesome. A sweet little package of moist, crumby goodness topped with a dollop of creamy, fatty frosting ‚Äî I understand my four daughter’s (and America’s) obsession.
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The scent of Thai curry cooking is very possibly one of the greatest kitchen smells ever.
Ingredients like lemongrass, chilies, garlic, ginger, coconut milk, and spices like coriander and cumin all mingle together to create a heady perfume that pulls people to the table.
Have you ever whipped up a spicy dish chili, for example and realized when it’s too late that you somehow overdid it and added way too much of the hot stuff? Happily, there are two very simple ways to restore some equilibrium: adding dairy and/or sugar. It’s a balancing act performed all over the world. The Indians serve their vindaloo with yogurt.
If you ask a chef what his or her favourite steak is, chances are the answer will be rich, beefy skirt steak.
Autumn might be the official season of the one-pot wonder. Kids are back in school, the office watercooler gets crowded as we trickle back from summer vacations, and suddenly dinnertime feels like more of a time-squeeze.
Sixty per cent of kids don’t eat enough vegetables and fruit, so adding shredded vegetables to everyday foods helps. It also add moisture and flavour.
“Once you’ve got meatballs there’s five or six different ways you can turn that into a lunch,” says registered dietitian Carol Harrison.
There is nothing better than an ear of simply steamed or grilled fresh corn in the late summer.
Except for this Mexican Grilled Corn.
These days there’s never a time when we can’t find blueberries at the supermarket. But summertime is the season for the homegrown varieties. They’re abundant right now and can be used in all kinds of recipes.
Social media tells me that in part of the country, kids are already back-to-school. And so we are teetering between the lazy days of summer and the impending promise of crisp cool air, long sleeves and the desire to fire down the grill and turn on the oven instead.
Green beans can be well, I’ll say it, boring.
They are one of the most accessible and affordable vegetables on the market, and one of the easiest to prepare, but too often they bring to mind the word “meh.”