The name translates to “spring pasta” from Italian, so forgive me for assuming that pasta primavera was a classic springtime Italian dish. But while primavera sounds classy, it turns out the dish was invented in Nova Scotia during the summer of 1975. The bottom line is that we can prepare cheesy noodles with vegetables any…
Bacon and Cheese Stuffed Burgers
Fourth of July is right around the corner, and everyone knows that in order to celebrate the holiday in style, you must have top-notch food. And while the king of the cookout is usually a perfectly grilled steak, this year there’s a new kid in town. Wow your guests this Fourth of July with this bacon and cheese stuffed…
What’s the Difference Between Baby Back Ribs, St. Louis Ribs and Spareribs?
With summer finally here, you’ve most likely got barbecue — and ribs in particular — in mind. But not all pork ribs are created equal. While they’re all taken from the same part of the pig — the ribcage — the part of the ribs they’re taken from and the way they’re cut can have a major effect on…
5-ingredient Strawberry Glaze Is a Taste of Summer Sweetness
Want to bottle up all the summery sweetness of fresh strawberries? This strawberry glaze absolutely achieves that. It’s wonderful to have on hand to add a sweet berry finishing touch to desserts like cheesecake, ice cream, shortcakes, pie, or breakfast treats like pancakes or waffles. This recipe is just the right amount of sweet without…
Steak Skewers with Cherry BBQ Sauce
Summer is officially here, which means it’s time to fire up the grill. While backyard burgers are delicious and grilled chicken is far from boring, the star of the cookout is a scrumptious steak. And every perfectly-grilled steak needs an equally tasty sauce. Skip the store-bought stuff and make this homemade barbecue sauce with steak skewers this summer….
What Do Watermelon Prices Have to Do With Putin’s War?
Commentary Food prices are sky high. On a recent trip to the supermarket in America, I spent $30 on a watermelon. It was a heavy 23-pound melon, but it lightened my wallet more than expected. Watermelon buyers better weigh first and do a little math before plopping them in the shopping cart. That shopping trip…
Chipotle-Rubbed Beer Can Chicken
Summer is officially here which, for many people, means it’s time to fire up the grill. And while the star of the cookout is usually a perfect grilled steak, this creative chipotle-rubbed beer can chicken recipe will show you why that’s not the case this year. It’s no secret that chicken is often reserved for easy weeknight…
WTO Urged to Do More to Tackle Trade Barriers for Food, Agriculture
June 22, 2022
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News Analysis Farmers are struggling with skyrocketing fuel and fertilizer costs and labour shortages while international trade restrictions have become another headwind since Russia’s invasion of Ukraine. Against this backdrop, a leading food expert says the World Trade Organization (WTO), while limited in its effectiveness, has a key role to play in ensuring free and…
At Indian Pueblo Kitchen, a Story Told in Feast Day Stew and Frybread
What is indigenous food, exactly? Monique Fragua is an expert on that question, a topic that delights her both personally and professionally. Born and raised in northern New Mexico’s Jemez Pueblo—where the rest of her extended family still lives—Fragua is the chief operating officer of commercial operations at Albuquerque’s Indian Pueblo Cultural Center (IPCC). That…
Create A Charcuterie Board The French Way
When it comes to charcuterie boards, the French don’t play games. Charcuterie—an assemblage of meat, cheese, spreads, bread, olives, dried fruit, and nuts all arranged on a wood plank—isn’t just something that can be thrown together at random. Once I moved in the US, I realized how french charcuterie board is, in fact, an art…
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