The best deviled eggs start with the best hard-cooked eggs. Conventional wisdom insists that older eggs peel more easily than fresh eggs but we wanted to be able to start with eggs of any age and still end up with flawlessly smooth peeled results.
You are here
We wanted a simple, economical cut of meat for a casual backyard barbecue. After considering various cuts, we landed on flank steak. Like other cuts from the chest and side of the cow, such as skirt steak and hanger steak, flank steak boasts rich, full, beefy flavour.
It’s time to revisit grilled vegetables! I was recently tagged in a post where the author said that she was taught to grill vegetables dry and then season them when they come off the grill.
Quick-cooking and delicately flavoured, yellow summer squash and zucchini are favourites in Mediterranean cuisines and perfect for a light side dish. To create a fresh, simple recipe, we started with very thinly sliced squash, using a peeler to make even “ribbons” and discarding the waterlogged seeds.
Charred corn salsa combined with cumin-scented flank steak is a winning match.
We wanted all the char and perfectly seared steak without having to step outside to grill, so we turned to our cast-iron skillet. We cut the steak into fourths to increase its surface area and seasoned it with ground cumin, salt, and pepper so that when we seared it, it developed a great crust.
Store-bought pizza dough makes this flatbread weeknight-friendly, and the perfect combination of salty and savory toppings plus a quick homemade pesto will make it a new staple in your rotation.
Israeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, chewy, slightly less tiny balls of pasta. They are delicious and satisfying and make a great base for a hearty side or salad.
Raspberry sorbet is refreshing—but it’s often too icy to be worth eating. For smooth scoops, we froze a small portion of the base separately, adding it back to the rest before churning.
For a recipe with a handful of ingredients, pasta with shellfish is awfully hard to get right.
We love the combination of tender pasta and succulent shrimp or bite-size bay scallops, but all too often the shellfish is overcooked and tough and the pasta is boring and flavourless.
As summer nears and the promise of perfect tomatoes peeks up over the horizon, the prospect of an excellent BLT shines brightly. What is interesting to me about a BLT is the dueling dynamics of how the ingredients join together in this sandwich.