Atlanta-based Chick-fil-A famously claims that they didn’t invent the chicken, just the fried chicken sandwich. There is no denying that the fried chicken sandwich is a classic and crave-able combination. Before I started making my own version of the sandwich it was always the first thing I would eat when I visited my hometown.
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Chicken wings are wonderful, but Buffalo Chicken Wings are on another level and that’s thanks to the sauce. Defined by blue cheese, celery and hot sauce, Buffalo sauce could glorify any number of dishes. (Imagine how luscious it would be on a steak!) Looking ahead to the Fourth of July and its picnics, I wondered what would happen if I Buffalo’d some potato salad.
When I was growing up, my father would take us to get fresh hot doughnuts from Krispy Kreme every Sunday. The cake doughnuts, covered in peanuts or dipped in sprinkles, were always my favourite. And to this day, I crave cake doughnuts.
Strawberry shortcake has always been a favourite dessert of mine ‚Äî it reminds me of the carefree days of summer at my grandparent’s house, where we’d buy strawberries by the pound and eat them in just about everything.
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.
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.”