This delicious, sweet and savoury salad may appear to have a lot of dressing, but the barley and apricots will absorb most of it while it stands, adding lots of flavour. Brighten it up by stirring in 1/4 cup chopped fresh parsley just before serving.
You won't be able to resist this ultimate in caramel corn. A deep saucepan of about 16-cup (4 L) capacity is the perfect size so the caramel does not boil over. You'll need the full 10 cups (2.5 L) of popcorn to get it evenly coated.
We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.
Colourful Green Beans and Roasted Tomato Wedges (see recipe link below) make this quick meal a summertime hit!
I fell in love with corn fritters (or hush puppies) when I visited the Acme Oyster House in New Orleans. They're a rare treat, surprisingly easy to make and the perfect side for a po'boy sandwich. Serve as an appetizer or hors d'oeuvre. – Amanda Barnier, Food specialist
This at-the-ready mix of tender beef gives a weeknight shortcut to the full, hearty flavour of a usually slow simmer.
