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Food on a stick, right? Feels like summer. The thing I love most about satay is that it makes me feel on the ball – it provides an excuse to buy meat in a bigger (read: cheaper) package, then divvy it up, slicing half to freeze in a quick marinade that will protect it from freezer burn. It goes ahead and marinates in the freezer until you’re ready for it, and thaws quickly on account of already being in pieces. And then cooks in just a few minutes, too. Also? You can dip them in peanut sauce. I would happily dip a pencil in peanut sauce. I’m usually a thigh girl; skinless, boneless chicken breasts don’t do much for me, but they do work well here if you’re a fan. Chicken thighs have more flavour, but are trickier to work with – cut them into chunks or strips and thread them on any which way. There’s no need to keep them neat, and in factContinue reading

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I am a fan of the onion ring. Done well, they’re glorious things, crisp and golden, with a sweet onion that hopefully doesn’t slither out when you bite into it. I rarely order them, unless I know they’re going to be good – it’s a high fat investment for something sub-par. And I rarely make them at home, but once in awhile I do – when there are people around to share, and I have a few nice, sweet onions that I don’t want to smother in the bottom of a soup or stew. They’re simple to make, and you only need about an inch of oil in the bottom of a small pot – there’s no need to heat vats of oil or invest in a deep fryer. They’re cheap – and look what you get. Just-fried and paper towelled, showered with salt and brought straight to the table – with a quickly stirred together aioli of lemon juice, mayo and mustard – willContinue reading

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Veggies love heat – especially the intense heat of the grill, cast iron skillet or oven (or yes, deep fryer) that’s hot enough to caramelize their sugars (vs the heat of a pot of water, which historically has boiled poor Brussels sprouts to the point of being grey and spreadable). Quickly, crisply-fried Brussels sprouts are taking over restaurant menus, and I love them all. Roasting is easier to do at home, of course, although if you don’t mind i getting a bit splattery, you can do it in a shallow pan of oil. And so after W was invited to a friend’s house for dinner and we made an impromptu escape to Anju on Friday for gochujang wings, Korean fried chicken and Brussels sprouts in lemongrass and fish sauce that are so good, I rummaged around the fridge and came up with enough B. sprouts to give it a go at home.

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I love it when a tub of cooked lentils and bowl of leftover rice in my fridge inspires me to leap out of my usual routine. (Wait, do I have a usual routine? Mike likes to say we never get the good stuff twice – as in, I’m always testing and experimenting and cooking things out of season or pre-holiday for magazines that come out two seasons from now. Peaches in January and pomegranates in July.) That said, I do have culinary habits I too easily fall into. I didn’t shake them completely; I love turning cold rice into fried rice (a vehicle for just about every other leftover in your fridge) and so kind of morphed fried rice and mujadara – a Lebanese rice-lentil-onion-cumin dish that isn’t much to look at on the page, but is so much better than the sum of its parts. Typically the onion is caramelized and the the rice and lentils cooked pilaf-style in the pan with lots ofContinue reading

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For the record, I’m not a football fan. I am, however, a fan of the gooey-cheesy-crunchy-dippy food that seems to accompany it, particularly during the playoffs. I couldn’t help but get all caught up in it. I read somewhere that we’ll collectively eat around 1.3 billion chicken wings today, and it occurred to me that a potato skin would make the perfect vehicle for buttery-peppery Buffalo chicken topped with melty cheese. So I combined the two. Potato skins are easy to make – start with smallish russets; their sturdy skins make the best vehicles for any number of fillings. (Traditionally they’d be topped with bacon, green onion and cheese, and you could go that route too.) Bake them as you normally would – baking them makes for a crisper skin than the microwave – then scoop out the flesh and load them up with leftover roasted chicken tossed in equal parts melted butter and Frank’s Red Hot sauce – the secret formula for most BuffaloContinue reading

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I have a soft spot for the Earls Tin Palace of my teenagehood, the hip new restaurant that opened up on 4th St just in time for the ’88 Winter Olympics, when I was 17 and just starting to go out with my friends for cheese sticks, potato skins and mocha Kahlúa pie. Where we’d go as a family when we ate out, and which was gutted by mud and rebuilt after the 2013 floods. Lately we’ve been going for happy hour – for $3 sleeves of draught, half price wine and $2 tuna tostadas. This week they launched a new series of cooking videos – with recipes – and asked me to check out the first (tuna tostadas!) and give it a go at home. It’s not the sort of thing I normally make, which is part of the reason I was happy to give them a try. There are enough elements in this recipe to dissuade the average home cook, but each isContinue reading

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This! I ate it all. To be honest, I didn’t really have a clue what bar-style pizza was until I happened to see a tweet from Serious Eats, and I happened to be starving, and the tweet happened to have an embedded photo of an ultra thin-crusted, cheesy, crispy-edged pizza in it. So I deduced that a bar-style pizza was more appy-sized, with thin, small wedges that were more convenient to eat with a pint. Thin enough to maybe fold in half, like people do in movies set in New York. I thought I had a handle on pizza – I have my go-to crust recipe that I know by heart and like to make a day ahead to give the dough a chance to develop some flavour. I occasionally swap in a batch of chewy no-knead bread dough. I toss it on the grill sometimes, and I know the cast iron pan trick, and I’m down with pita pizzas – a staple of ourContinue reading

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As the daughter of a gastroenterologist and fibre enthusiast, I have long been a fan of the bean, pea, chickpea and lentil. My BFF and I schemed up and wrote a book about them, in fact. (That I may or may not have ever mentioned won a Taste Canada award for best single-subject cookbook that year.) So I’m very excited that the World Health Organization has officially declared it the International Year of the Pulse – which is kind of a big deal. And a great thing for our Alberta pulse growers – did you know they grow in the prairies? In fact, Saskatchewan is the world’s #1 exporter of lentils. It’s true! (I love this Resolution of the General Assembly, with its very sincere and official-sounding words leading into each reason the world should love legumes: Noting, Desiring, Recognizing, Believing.) Which is why I just got back from a couple days in Toronto – I went to help celebrate the launch yesterday, and catchContinue reading

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My social media streams are full of skiing and skating, making me want to follow suit and hit the trails/rinks/slopes, but equally wanting to chip away at that pile I felt sure I’d tackle in comfort over Christmas week, in slouchy socks with spiked coffee and a half-eaten Toblerone at my side. It’s nice to feel extra accomplished by getting work done while on holidays, with barely a trickle of email, when you don’t feel guilty getting distracted by twitter and Facebook and Instagram because hey, I’m on holiday.

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