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Recipes

Sweet and savoury recipes using popcorn: chicken entree and snack

Sisters Julie Albert and Lisa Gnat love entertaining and have compiled more than 700 recipes on their website, bitememore.com. They think popcorn can bring a lot of fun to the table.

Here are two of their recipes, one for chicken that uses popcorn as a crunchy topping and one for a creative combination of popcorn and pretzels with caramel and chocolate.

Self-proclaimed “cult” food magazine Lucky Peach ventures into cookbooks with easy Asian fare

Disney princesses reimagined as hot dogs and drunken rants by name-brand chefs are de rigueur for quarterly food magazine Lucky Peach. But a new cookbook from the journal’s editors leaves most of that on the table, favouring instead a just-campy-enough approach to Asian home cooking.

THE HEALTHY PLATE: Recipe for baked eggs in sweet pepper sauce

School, kids, work... It’s always something. Whatever the culprit, we are all busy. And on those crazy-busy days, dinner can sneak up on me, and suddenly I find my whole family ravenous. And the busier and more hectic the day, the more likely we are all craving something satisfying and hearty.

Peanuts just aren’t enough. Jack up your brittle with bacon!

Halloween is the time for old-fashioned treats. Apple bobbing, caramel apples, popcorn balls and peanut brittle!

I first made peanut brittle as a child with my grandmother. It was simple, crunchy and delicious. She loved to make homemade candy and her peanut brittle was my favourite, though her fudge and pecan divinity were close behind.

THE HEALTHY PLATE: Recipe for black rice autumn salad

Rice salads are a summertime staple, perfect for picnics and al fresco dining. It just makes delicious sense. They are versatile, unfussy and can be served warm, room temp or chilled. Rice salads also are the perfect side dish that can be turned into a main meal just by adding some rotisserie chicken, tofu or fish.

Chefs Jeremy Charles, Lynn Crawford, Anna Olson on elevating Thanksgiving dishes

TORONTO Planning to serve turkey, mashed potatoes and carrots yet again for Thanksgiving this year?

While a roasted bird and all the trimmings are traditional classics, others opt for an unconventional approach.

At chef Anna Olson’s gathering, seafood will be on the menu.