For the toasted croûte topping of this sophisticated soup, buy real Parmesan cheese, Parmigiano-Reggiano or a good-quality Grana Padano. You may want to make more croûtes.
This makes a fabulous appetizer pasta or accompaniment to grilled sausages or chicken. Frying the parsley gives it a mellow herbal taste without the harshness of raw parsley. Sprinkle with Parmesan cheese, if desired.
Using tuna packed in both oil and broth means you'll need less oil in the dressing.
Love avocados? Whip together a quick and easy salad with delicious mixed greens and avocados with a simple, zesty dressing.
We use both olive oil and butter in this recipe: butter for its unique flavour, olive oil to keep the saturated fat to a minimum. You can use all oil or all butter if you prefer.
This dairy-free cake, with its dense crumb and bold dark chocolate flavour, is the perfect ending to a Hanukkah dinner. If you don’t have a fancy-shaped Bundt pan, any 10-cup (2.5 L) Bundt pan will work.
Canned stock, sliced bamboo shoots, water chestnuts and mushrooms speed the preparation of this traditional restaurant-style soup. For a substantially spicier bowlful, replace the sesame oil with chili oil.
Frying onions in the oil before adding the potatoes adds subtle flavour to the fries. Plus, the onions become meltingly tender inside, with crisp edges and a wicked sweetness. Oil-blanch the potatoes in very small batches; the moisture in them makes the oil really bubble, which could cause it to overflow.
This three-ingredient marinade – oil, garlic and salt – is a Brazilian classic.
Marinades are acid-oil blends that not only flavour but also tenderize.
