Serving a couple of vegetables every night at dinner is a great strategy for families with picky-eaters.
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This recipe sounds, looks and tastes fancy, but it takes only a few steps of preparation and some simple assembly.
It’s one of those recipes that demands the best ingredients you can afford; it will make a difference. You can also use rib lamb chops, which are a bit pricier.
Summer squash reproduces so energetically that calling it prolific is understating the case. Still, why not take advantage of its bounty? Here I slice the squash into long ribbons and employ it as “pasta.” Use a mandoline (be sure to use the guard that comes with it), although a Y-shaped peeler will also work. The resulting “pasta” is more flavourful and less caloric than pasta itself.
The Caprese salad of fresh mozzarella, basil and tomatoes is universally loved.
I personally make it all summer long and although I mix up the tomatoes based on what I can buy at the farmers’ market, it is virtually the same every time.
Food as fashion has never made a lot of sense to me. Kale is out (no, not really), jackfruit is in, and so on.
But guess what? In Switzerland, the birthplace of fondue, this creamy cheese dish never went out of style, and once you make up a pot for your crew, you will realize why the Swiss never ever considered letting it go the way of the Jell-O mould.
When it comes to healthy eating, good intentions and willpower can only take us so far. That’s why I believe strongly in making the healthy choice the easy choice, especially when it comes to morning decisions.
Zucchini flowers are perfect for stuffing. In the following recipe, the flowers are filled with cheese before frying. The result is a creamy, flavourful filling and a supercrisp crust.
Once upon a time, my Indian grandma was left in charge of packing school lunches for my sisters and me. We were sent off to school with some potato curry and a garlic chutney so fierce my eyebrows twitched on the bus all the way to school and I couldn’t bear to open the Tupperware in fear of what might be unleashed on my friends.
TORONTO — Anissa Helou is on a mission to record traditional Syrian recipes and culinary lore that are centuries old and passed down orally.
Years ago I was travelling alone for work in New York City, and I popped into a random restaurant across the street from my hotel.
I asked for a menu recommendation from my waiter, and he insisted on a claypot fish, a simple dish of cod, tomatoes, onion, potatoes and lemon baked in a small cazuela, or clay pot.