I can’t think of a cocktail with more hype, more debate, or more allure surrounding it than the Old Fashioned. The appropriately named classic first appeared in a Kentucky gentlemen’s club in 1881 (yeah, that sounds about right). It is likely to be the first cocktail, as they were originally defined as a concoction of bitters, sugar, spirits, and water. Now, it is a staple on any trendy cocktail bar’s menu, and an essential in any skilled bartender’s arsenal.
Paella. A meal of many impressions. To the world, it is the national dish of Spain. To Spaniards, it is the regional dish of Valencia. To Valencians, it is an aspect of their identity. It comes in many forms: classic Valencian paella (usually made with chicken and rabbit), vegetarian and vegan paellas, seafood paellas, and ones with all of the above. What do they all have in common? Rice and olive oil. No wonder we love it so much!
There are innumerable foodie fads circling about these days in how we attain, cook, and serve our food. “Buying local” is one we’re all familiar with - the preference of locally produced goods over those imported from great distances for economic, environmental, and nutritional reasons. So it’s no surprise that home gardens are on the rise, because what’s more local than your own home?
Gone are the days of ice-cold beer, blended margaritas, and cool batches of sangria. Well, not totally gone, but it really just isn’t the same when it’s not bleating hot out. Now you need something to warm you up! We’ve come up with some pretty delicious hot autumnal beverages to cozy up to this season...
I freaking love yogurt. I love all food – obviously – but a tub of non-fat Greek yogurt is always a constant in my refrigerator. I eat it with some berries for breakfast and mix it with fresh Extra virgin olive oil and balsamic vinegar for creamy salad dressings. One of my favourite light and healthy meals is to combine homemade Tapenade and Greek yogurt in an addictive veggie dip. It also makes a great swap for mayo-based recipes like egg salad sandwiches, pasta salad, and coleslaw.
Pita bread…ah how I love you. Perfect for sandwiches, wraps, pizzas, or just scooping up dips and soups. Pita is also known as Syrian, Arabic, and Lebanese bread because the wheat flour that composes it originated in Mesopotamia around 2500 BC. No wonder it stuck around for so long - it is delicious and wonderfully versatile. Pita is now a staple in Mediterranean and Middle Eastern Cuisine, and has moved all the way across Asia and to the West. Yay!
Jello definitely takes me back to when I was a kid. Not because my mom made it that much, but because it was probably one of the first things I ever learned how to make on my own. Every week my sister and I had to cook for the rest of the family. A great idea reflecting back on it now – teach your kids self-reliance while giving yourself a night off. Obviously, the first few months of meals weren’t exactly gourmet. And the dessert course? Consistently jello (although sometimes we would cut it in
We all remember having chocolate milk as a kid, preferably with a swirly straw. I personally preferred strawberry milk, and once I was old enough to make them myself they were ever so sweet and delightfully pink. I ingeniously used them in my bowls of Lucky Charms (a little chef from day one), but nothing really beat a chocolate ...
Ok, this might sound stupid, but up until recently I thought Dulce De Leche was a lot more complicated than it actually is. Turns out, all it takes is slowly heating up some condensed milk until it changes colour and becomes even more delicious. If I knew Portuguese, I would have probably been closer to figuring that out as it literally translates to jam/sweet made of milk. It’s from Brazil, but popular throughout South and Central America.
Happy frozen week! In all the research we’ve done, I’ve been a bit overwhelmed with the number of different recipes for ice pops I’ve found. How does one decide? So I’ve come up with a guide to help the whole family out This way you can try out a bunch, but everyone gets something special of their own. I hope you keep cool with stained tongues after trying these yummy DIY popsicles!
I don’t know about you folks, but I’m a pretty messy person, a messier eater, and the downright messiest, sloppiest, greasiest burger enjoyer ever. Some people seem to have this nailed down to an art form. Maybe it’s a consequence of my many attempts to eat burgers between lettuce, which while healthier, is far from manageable (and not nearly as satisfying). Thank the powers that be for the internet! Apparently I’m not the only one who needs...