When it comes to ingredients, Graham Elliot thinks less is more.
“Think about taking a tomato and instead of turning it into a bunch of weird stuff, just slice a tomato paper thin with a drop of olive oil and sea salt and it’s one of the greatest things ever. Making food taste more like itself, I think, is important, concentrating flavours.”
The Chinese like to feature whole steamed fish on the menu of their New Year’s feasts. Said to signify togetherness, abundance and long life, it’s a dish with symbolism that is as important as taste. Indeed, you’re supposed to leave the bones, head and tail intact, a way to help ensure that the new year will be a winner from beginning to end.
When it comes to food, India and China have more in common than you might think. Both harbour a deep love of ear-tingling chilies, vast quantities of garlic and seafood.
Alice was our au pair from China, and when she joined our family she brought with her a slew of tasty dishes.
We’ve all suffered through cardboard-dry chicken breasts. We do it because periodically we commit (or recommit or re-recommit) to healthy eating. And boneless, skinless chicken breasts are a fine and filling lean protein well suited to the job.
I love every bite of the holidays. I loved the mashed potatoes and the pies and the cornbread stuffing and everything else. And I’m not going to look back with regret.
I am, however, not going to continue eating this way indefinitely. And this salad is why I’m not so sad about that.
The French love to cook fish by poaching it in a flavoured liquid, usually a combination of white wine and water, leeks or onions, and some herbs. It’s a notably lean way to roll because there’s no fat involved. And the finished product is reliably tender because it has been cooked at a low temperature.
With grocery prices continuing to rise, many Canadians are looking for ways to save on their food dollar.
Pulses, which are grown in Canada, are a great way to boost protein for not much money. Stock your pantry with a variety of beans, peas, chickpeas and lentils.
Years ago, a friend took me to one of his favourite restaurants in New York City. Dinner was fantastic, the company riveting, but what stayed with me most was dessert: maple budino. One bite and I was smitten.
Chefs are devoting entire cookbooks to creative vegetable recipes.
Yotam Ottolenghi, who has four locations of his eponymous restaurant as well as Nopi in London, England, wrote “Plenty” and “Plenty More.” His newest cookbook, “Nopi,” also contains some spectacular vegetable dishes that are served at the high-end restaurant.
