Disney princesses reimagined as hot dogs and drunken rants by name-brand chefs are de rigueur for quarterly food magazine Lucky Peach. But a new cookbook from the journal’s editors leaves most of that on the table, favouring instead a just-campy-enough approach to Asian home cooking.
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School, kids, work... It’s always something. Whatever the culprit, we are all busy. And on those crazy-busy days, dinner can sneak up on me, and suddenly I find my whole family ravenous. And the busier and more hectic the day, the more likely we are all craving something satisfying and hearty.
Halloween is the time for old-fashioned treats. Apple bobbing, caramel apples, popcorn balls and peanut brittle!
I first made peanut brittle as a child with my grandmother. It was simple, crunchy and delicious. She loved to make homemade candy and her peanut brittle was my favourite, though her fudge and pecan divinity were close behind.
In her new cookbook “True to Your Roots: Vegan Recipes to Comfort and Nourish You,” Carla Kelly uses some tricks to reinvent vegetables in creative ways.
When you speak to Jodi Berg, you find yourself hoping she’ll channel a little bit of Dan Aykroyd.
Rice salads are a summertime staple, perfect for picnics and al fresco dining. It just makes delicious sense. They are versatile, unfussy and can be served warm, room temp or chilled. Rice salads also are the perfect side dish that can be turned into a main meal just by adding some rotisserie chicken, tofu or fish.
TORONTO Planning to serve turkey, mashed potatoes and carrots yet again for Thanksgiving this year?
While a roasted bird and all the trimmings are traditional classics, others opt for an unconventional approach.
At chef Anna Olson’s gathering, seafood will be on the menu.
No matter what you serve for Thanksgiving, planning is key.
“If cooking stresses you out, then you gotta keep it simple or you’re just not going to have fun at your own Thanksgiving party. But some people really love planning those details,” says chef Anna Olson.
MIAMI Before there were Food Network icons and cultish produce, before farm-to-table was a philosophy and cake decorating became a competitive sport, there was Emeril Lagasse.
Until I went off to college and became a vegetarian out of financial necessity, beans really weren’t a part of my life.