Food and Drink

Mother’s Day always feels like a bit of a push-pull to me on many levels. Leaving the wide range of family dynamics aside (that’s another article, to be written by another writer!), the-stay-in-and-cook vs. going-out conundrum bubbles up every year.

Italian porchetta is a special dish of spit-roasted pork flavored with herbs, fennel and garlic. It’s delicious, but much too involved for a weeknight dinner.

Minced garlic, tomato paste and dried herbs add flavour to this spring soup.

For these fancy tuna melts, slices of French bread are spread with a cheesy tuna/artichoke mixture, then baked and broiled until hot and delicious.

Americans have been having a love affair with avocados in recent years. Especially in guacamole. According to the California Avocado Commission, some 81 million pounds of avocados are consumed in the U.S.

Many recipes for Indian curries such as tikka masala and butter chicken call for copious amounts of butter, yogurt and cream to give them a rich, satisfying texture.

B.C. salmon fillets, nicely spiced, are baked and served with tangy, yogurt-tossed cucumbers and a nutritious, Mediterranean-style quinoa and bean salad.

TOKYO (AP) — Ramen noodles are so popular they have become one reason to visit Japan. But ramen can easily be cooked at home too, especially if you can find the ingredients at your neighborhood Asian grocery store.

Greek-style pita breads are used as the base for these baked Mediterranean-style flatbreads topped with hummus, vegetables, olives, halloumi cheese and other tasty things.

Keftedes are Greek meatballs, sometimes made with a mixture of chickpeas and sardines. For our vegetarian version, we substitute the sardines with feta cheese, which gives the keftedes a deeply savory note while keeping them meat-free.