Zucchini flowers are perfect for stuffing. In the following recipe, the flowers are filled with cheese before frying. The result is a creamy, flavourful filling and a supercrisp crust.
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By Sara Moulton The Associated Press
If it’s already time to start gearing up for school and if you’re open to rethinking the typical lunch box fare, consider losing the sandwich and embracing the stuffed egg.
This week’s recipe puts a Brazilian twist on an American staple, succotash. It should be just the ticket in August, when millions of us watch the Olympics being played in Rio de Janeiro.
The classic version of succotash is a combination of fresh corn and lima beans (or some other shell bean), sometimes embellished with tomatoes or peppers.
Summertime is harvest time for sweet stone fruits: apricots, peaches, plums, nectarines and plumcots, a hybrid of a plum and an apricot. Plumcots have been around at least since the days of Luther Burbank, who named them. They’re also known as apriplums.
Chicken wings are wonderful, but Buffalo Chicken Wings are on another level and that’s thanks to the sauce. Defined by blue cheese, celery and hot sauce, Buffalo sauce could glorify any number of dishes. (Imagine how luscious it would be on a steak!) Looking ahead to the Fourth of July and its picnics, I wondered what would happen if I Buffalo’d some potato salad.
I’ve always been a sucker for scallops. They’re sweet, meaty, cylindrical and bite-sized. This particular recipe puts scallops at the centre of a skewer’s worth of very tasty kebabs. It requires no more than 15 minutes hands-on time and 40 minutes total from start to finish.
There are few dishes more elemental and satisfying than bruschetta. A mainstay at many Italian restaurants, it’s an appetizer comprising slices of grilled bread adorned with any number of toppings. According to Italian cookbook author Marcella Hazan, bruschetta likely originated in ancient Rome.
The first time I ate fresh soybeans was, naturally enough, at a Japanese restaurant. Known as edamame, the dish is a staple of Japanese restaurant menus.
Here in America we think of white asparagus as the pink elephant of the vegetable world not even a rumour so much as a hallucination.
It actually has been a staple in Europe for centuries. These days, happily enough, I’ve been spotting white asparagus more often on our side of the pond.
Horseradish a member of the mustard family native to Eastern and Central Europe has been enjoyed by people since antiquity. Even so, when Peter Kump, one of my mentors, wrote in praise of the root in 1992, he argued well that horseradish remained vastly underappreciated.