My four daughters all inherited the love for sugary treats that my husband and I share. So to try to keep things in balance, I gravitate to treat recipes that are lower in sugar and add a bit of protein and fiber to level out all those sugar rushes.
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Need to know what to do with all that leftover butternut squash from Thanksgiving? I’ve got you covered.
Coleslaw is one of those versatile recipes that you can enhance with almost any ingredients with crunch or colour.
“Poppy seeds are nice. Sesame seeds work well,” says Brian Faulkner of BCfresh and an avowed cabbage lover.
“Apple is great. You can use sesame oil or rice vinegar, any of the lighter vinegars.”
When Nigella Lawson develops recipes, she pays close attention to balance.
“That’s what cooking is, about balancing salt and sweet and fire and sourness and also textures. That is just what cooking is ‚Äî in effect, life,” says the British celebrity cook.
Just because the weather has turned crisp, doesn’t mean you have to put away your grill. Frankly, fall is my favourite time to grill. When the weather is cool, there is nothing more satisfying than grill-roasted or smoked meats and veggies.
Admittedly, I’m a bit of a freak when it comes to cranberry sauce. Nonetheless, I can’t help but think there is something seriously disturbed about people who claim to not like it.
What with fall being well under way, we feel it’s time to set aside our bags of marshmallows. They were fine for s’mores in summer, but do we really need to disgrace our sweet potatoes with them?
In their natural form, cranberries are quite healthy, full of vitamin C and fiber and packing just 4 grams of sugar per cup. In fact, they only become nutritionally worrying when they get doused with sugar around the holidays.
During fall and particularly at Thanksgiving ‚Äî we often find ourselves searching for just the perfect side dish. We want recipes that will be at home next to a roasted chicken or turkey, or maybe a beef roast or ham. We want recipes that are crowd-pleasers, recipes that shimmer with the glow of comfort food. We want side dishes that people inch toward while contemplating second helpings.
Are you the sort of person who insists that Thanksgiving mashed potatoes can only be served straight up buttery, or are you willing to allow room for a little creative adulteration in the name of bigger, bolder flavour?