Indian food needn’t be a guilty pleasure – this healthy baked chicken with fragrant, fresh rice is nutritious and flavoursomeIngredients:4 skinless chicken breast150g pot low-fat natural yogurt50g tikka paste100g/4oz cucumber, diced1 tbsp roughly chopped mint leaves1 red onion, cut into thin wedges140g easy-cook long grain rice1 tbsp medium curry powder50g frozen pea1 small red pepper,…
All of these warm spring mornings have brought back my cravings for no-cook parfaits. Parfaits are one of my favourite summer foods because they are virtually effortless, don’t require a stove, and are different every time I make them. Lately, I’ve been enjoying this breakfast quite a bit and it only dawned on me recently…
This image courtesy of Mark T. Shapiro This sweet, creamy white icing works well on almost any cupcake. When kids scream for white frosting, this is your ticket. When the mood strikes, you can add a drop of food coloring to tint it almost any color of the rainbow. NotesThis frosting is best made just…
Ingredients:1 1/4 cups (2 1/2 sticks) unsalted butter, chilled2 cups all-purpose flour, plus more for work surface3/4 teaspoon salt2/3 cup cold waterInstructions:1. Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.2. Place flour and salt in the bowl of a food…
mise en place, and just see what happens when you start mixing things together.The book opens with Santtini’s signature arsenal of Tasty Transformations. These are the pastes, powders, infused oils, and marinades that she uses to heighten flavors and give classic dishes a little twist. You’ll find recipes for everything from orange mayonnaise to chili-shrimp…
These flatbreads go well with dips and are the perfect finger food for outdoor entertainingIngredients:250g strong wholemeal flour250g strong white flour2 x 7g sachets easy-blend yeast1 tsp sugar2 tbsp olive oilInstructions:Tip the flours into a food processor. Add the yeast, sugar and 1tsp salt, then mix well. Pour in 350ml warm water and the oil,…
Most of my cookie loves are almost predictable: browned butter, twice-baked shortbread, ground nuts, sables, dense chocolates and an occasional stacked or filled something or other–always compact and tiny. And they’re all simple. I mean, it takes less than 10 seconds to eat one, so you might as well zoom in on flavor, not exacting…
Ingredients:8 1-inch-thick slices store-bought angel-food cake3.5 ounce chocolate bar, broken into quartersInstructions:1. Cake: Preheat oven to 350 degrees. Whisk together cake flour, cocoa, espresso powder, and salt.2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar and increase speed to…
Test Kitchen-Approved Author Notes: I grew up eating fish cakes at least once a week. And now, it is still my go to weeknight dinner when I can’t think of anything else to make. It’s rather easy and always delicious. I frequently make my salmon cakes with a Thai curry spiced dipping sauce, but this…
Easy-to-make fantasy fudge recipe with semi-sweet chocolate, evaporated milk, sugar, butter, and marshmallow cream. Photography Credit: Elise Bauer Most of us have memories of special food we enjoyed at Christmas when we were little. The clearest memory for me is of my dad making fudge for all of us (six kids). The last time I…
