NEW YORK — I love eating deviled eggs and egg salad, but I had been avoiding making either because it was so much trouble peeling the eggs. I researched the subject online and tried many of the techniques that promised perfectly smooth eggs. I even went so far as to purchase an egg holder for my pressure cooker.
Here’s a sentence that might come as a surprise: Cabbage is cool.
That taken-for-granted vegetable, that sturdy, dense staple of many a poor, ancestral homeland, is finally getting respect.
“It’s all about how it is prepared, how it’s elevated,” says Paul Kahan, a James Beard award-winning chef in Chicago and self-professed cabbage freak.
NEW YORK — It’s that time of year again, when fresh apples are piled high at farmer’s markets. If you are lucky enough to live near an orchard, you can take the day and pick your own bushel of apples. But whether you are picking them at the market or off a tree, there are many great things to do with apples that don’t include making a pie.
The rich flavour of lamb makes for an exceptional burger experience. We decided to pair delicately spiced ground lamb patties with a colorful beet tzatziki, pan-seared halloumi cheese, and a drizzle of sweet honey for a truly unique burger that could transport us to the Greek islands any night of the week.
A summer tomato gratin should burst with concentrated, bright tomato flavour and contrasting firm texture from the bread, but most recipes lead to mushy results. Not this one.
It’s no wonder salmon is one of the most popular fish. Its flesh is rich-tasting, thanks to high levels of heart-healthy oils, and it takes well to many treatments. The key is to avoid overcooking it, especially wild salmon, which is leaner than farmed.
Named for the hotel where it was invented in Sweden, Hasselbacking is a technique where a vegetable (traditionally potatoes) is partially sliced, accordion style, brushed with butter, sprinkled with bread crumbs, and baked.
A good shrimp burger should be first and foremost about the shrimp. Unfortunately, many shrimp burgers are more reminiscent of fish-flavoured rubber patties or over-seasoned bread balls than shrimp.
We set out to develop a recipe for our ideal shrimp burger: moist, chunky yet still cohesive, and with seasoning that complements the sweet shrimp flavour but doesn’t overpower it.
I love to grill, and barbecue, and I have devoted my career to outdoor cooking for more than two decades. In that time, I’ve seen a lot of mistakes and people tend to make them over and over. So I put together a list of the biggest grilling don’ts and how to avoid them. Print this list and refer it the next time you get ready to grill!
NEVER OIL THE GRILL
Perfectly grilled tuna steaks should combine a hot, smoky, charred exterior with a cool, rare centre. For a home cook, this ideal can be an elusive goal.
