The rich flavour of lamb makes for an exceptional burger experience. We decided to pair delicately spiced ground lamb patties with a colorful beet tzatziki, pan-seared halloumi cheese, and a drizzle of sweet honey for a truly unique burger that could transport us to the Greek islands any night of the week.
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A summer tomato gratin should burst with concentrated, bright tomato flavour and contrasting firm texture from the bread, but most recipes lead to mushy results. Not this one.
It’s no wonder salmon is one of the most popular fish. Its flesh is rich-tasting, thanks to high levels of heart-healthy oils, and it takes well to many treatments. The key is to avoid overcooking it, especially wild salmon, which is leaner than farmed.
Named for the hotel where it was invented in Sweden, Hasselbacking is a technique where a vegetable (traditionally potatoes) is partially sliced, accordion style, brushed with butter, sprinkled with bread crumbs, and baked.
A good shrimp burger should be first and foremost about the shrimp. Unfortunately, many shrimp burgers are more reminiscent of fish-flavoured rubber patties or over-seasoned bread balls than shrimp.
We set out to develop a recipe for our ideal shrimp burger: moist, chunky yet still cohesive, and with seasoning that complements the sweet shrimp flavour but doesn’t overpower it.
I love to grill, and barbecue, and I have devoted my career to outdoor cooking for more than two decades. In that time, I’ve seen a lot of mistakes and people tend to make them over and over. So I put together a list of the biggest grilling don’ts and how to avoid them. Print this list and refer it the next time you get ready to grill!
NEVER OIL THE GRILL
Perfectly grilled tuna steaks should combine a hot, smoky, charred exterior with a cool, rare centre. For a home cook, this ideal can be an elusive goal.
It’s no wonder salmon is so popular: Its flesh is rich-tasting thanks to high levels of heart-healthy omega-3 fatty acids.
A great way to ensure moist, tender salmon is to poach it. And a vinaigrette packed with fresh herbs offers surprising nutritional value.
Seafood has always been central to Venetian cuisine. The earliest Venetians were skilled fisherman and their diet relied heavily on the bounty found in the city’s lagoon ecosystem.
And while the Veneto may not be as famous for pasta dishes as some other regions, spaghettini con le schie is a Venetian celebration of the uniquely delicious small shrimp found in their waters.
The premise behind the French method of cooking en cocotte (or casserole roasting) is to slow down the cooking process in order to concentrate flavour.
Fish cooked for an extended period of time usually winds up dry, but a combination of low oven temperature, moist-heat environment, and the right cut of fish allows it to remain juicy and tender.