Food

There is little debate that the sandwich is the mainstay of most kids’ lunches; two slices of bread with anything they might consume layered in between.

For weeknight cooking, we love seared fish since it usually cooks in half the time as chicken or other proteins. But it’s a fine line between cooked and completely dried out.

Weeknight ease married to plump texture and briny sweetness. It’s why shrimp is one of our staple go-to dinner solutions. Simply stir-fry a few aromatics and spices until fragrant, toss in the shrimp, and dinner is on the table in 20 minutes.

Sarah Hamilton spent a recent Wednesday afternoon busily cutting fresh rhubarb in the basement of Sacred Heart Cathedral in Whitehorse. Beside her was Fiona McTaggart, equally hard at work preparing a batch of doughnuts.

The star of maque choux, one of the classic dishes of Louisiana’s Cajun country, is fresh summer corn. Naturally sweet kernels are in delicious balance with a savory mix of vegetables and crawfish.

This article was originally published on The Conversation, an independent and nonprofit source of news, analysis and commentary from academic experts. Disclosure information is available on the original site. ___ Authors: Eugene Y.

Paul Hollywood uses bread flour in his scones, which might seem surprising, but it’s a popular choice in professional kitchens because the high protein content gives the scones a boost.

NEW YORK (AP) — If Paul Hollywood needed any evidence that he and “The Great British Bake Off” have become pop culture icons, he just needs to turn on Netflix.

Each November in Sardinia, purple crocus blossoms blanket the rolling fields. It’s a striking sight against a lush green backdrop. Those same flowers also provide what locals call “red gold,” or saffron.

In 2018, the U.S.