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Five ingredient chicken wings are a crowd pleasing dinner

At the end of a long fall day — after dealing with all the seasonal demands of work and school — you don’t want making dinner to be a big deal. What’s called for is something that’s idiot-proof and crowd-pleasing. This recipe for Five-Ingredient Mexican-Style Chicken Wings presents us with everything that makes chicken delicious — skin, …

Sever egg rolls from the restaurant by making these at home

Who doesn’t love an egg roll? For generations it’s been Chinese cuisine’s No. 1 hit in America. And why not? They’re ubiquitous, they’re fried, they’re delicious, and you can eat them with your hands. Unfortunately, egg rolls are restaurant food. Making them at home can seem too daunting. First, there’s a ton of prep. Second, …

French Onion Soup Burgers are perfect entree for Labor Day

If you’re a fan of traditional French onion soup — and who isn’t? — you’re going to love this burger. It’s kitted out with all of the ingredients that make the soup such a treasure — tender, browned onions, beef broth, red wine, Gruyere cheese and French bread — and finally lathered up with mustard …

Serve spicy sauteed fish with pineapple mango salsa

When it comes to landing dinner on the table on a weeknight, fish fillets are among the very quickest dishes you can prepare, rarely requiring more than five minutes to go from raw to ready to eat. And given the relative mildness of a fish’s flavour, they’re a natural canvas for a vast palette of …

Serve grilled BLT salad with buttermilk dressing

When I first heard about folks grilling romaine lettuce, I was pretty skeptical. Lettuce is supposed to be crisp. Grilling would make it soggy. What’s the point? Now, having tried it myself, I see the point. Grilling the romaine not only really amplifies its flavour, it also adds the same lip-smacking smokiness that grilling produces …

Serve blueberry pie with a cinnamon French toast crust

Here’s a ridiculously simple summer dessert — the happy marriage of blueberry pie and French toast with a little cinnamon sugar sprinkled on top. It’s perfect not only for blueberry lovers, but also for those home cooks who consider themselves dessert-impaired. For all of their wonderfulness, blueberries can be unpredictable, even in season. Some are …

KitchenWise: Crispy Shrimp Tacos are baked, not fried

From taco trucks to Mexican restaurants, tacos are just about everywhere these days. And why not? A taco is exactly as handy, versatile and filling as a sandwich, and crunchy to boot. Lots of folks dream of making these fried corn tortillas at home, but some pull up short at the prospect of having to deep-fry …

This strawberry season, make a dessert inspired by cannoli

I developed this recipe to take advantage of strawberry season. Some of you are naturally scratching your head. “Strawberry season? Name a time of year that isn’t strawberry season.” And it certainly can feel that way. Strawberries are grown in all 50 states and, depending on the state, the season can be as short as …

Ready for breaded cutlets of a different kind? Cauliflower!

Let’s say that one of your New Year’s resolutions is to eat healthier and lose some weight. Join the crowd, right? In practice, what we probably mean—among other things—is that we plan to eat more vegetables and less meat. It’s a challenge. But if you try this dish—a wonderful vegetarian version of breaded veal (or …

Bring eggplant parmigiana into warm weather with the grill

This little gem combines my love of grilling with my endless search for new summer vegetarian entrees. Turns out that eggplant parmigiana, that staple of Italian cuisine, is a wonderful candidate for the grill, cooking up quickly and cleanly. And — bonus! — grilling this dish not only requires less oil than the traditional recipe, …

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