Spring is nature’s fashion week. After winter’s endless parade of root vegetables, it feels as though nature has pressed the big green button, refreshing the new season’s offerings. Being showcased right now is a new look for your fridge, in a variety of greens.
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Easter sides are depressingly predictable. There will be asparagus, of course. If you’re lucky, there might even be three or four variations of asparagus. And there will be peas. And gratin potatoes. And probably some sort of salad that most people will only eat to be polite. Not that there’s anything wrong with any of this.
People often ask me what my most-used kitchen tool is (a high-speed blender). But if you were to ask my mom that same question 30 years ago, I am sure she would have answered her Pyrex baking dish.
When I was growing up, probably 75 per cent of my meals were made in that thing. Baked fish. Baked chicken. Baked pasta. Baked rice casserole.
Sometimes simple is just what the doctor ordered. And sometimes cake is just what the doctor ordered.
When the subject is Easter eggs, most folks usually are talking about the gaily painted specimens in a basket. Me, I think of holiday brunch, and in particular of eggs Benedict. I think of the rich and indulgent dish of Canadian bacon, sauteed spinach and poached eggs enthroned on an English muffin, the whole kit and caboodle drenched in hollandaise sauce.
At Easter, there is just nothing better than a spiral-cut ham! Because I grew up with my grandmother roasting fresh, white, uncured hams, a sweet-glazed spiral-cut ham has always been a delicacy to me.
The cookbook “Homegrown” features recipes highlighting Canada’s diverse agriculture from coast to coast.
Author Mairlyn Smith, who compiled 160 recipes submitted by professional home economists and students, also includes plenty of tips on how to maximize Canadian products in home cooking.
Cottage cheese is a staple in my home. I love its creamy, mild flavour. It pairs perfectly with some garlic and herbs to make a protein-packed crudite dip, yet it also is at home in a quick dessert of cottage cheese and unsweetened applesauce (a d’Arabian weeknight favourite).
Cabbage is almost as popular on St. Patrick’s Day as green beer! And that’s because cabbage ‚Äî unlike green beer! ‚Äî is a quintessential part of Irish cuisine (along with bacon and potatoes).
We call it cornmeal mush. The Italians call it polenta. And they’ve been making it since shortly after Columbus introduced corn to the Old World upon his return from America.