Garlic 3 results

A shout-out for sweet, salty, tart Steelhead Trout

Recipe: Steelhead Trout with Honey or Maple Glaze Catch this fresh fish dish cooked in a sweet, garlic glaze for an easy dinner that comes together fast enough to feel the warmth of a late spring sunset By Louise Crosby (May 6, 2017) -- We like to cook here at Kitchen on Fourth, but like everyone else I know, we aren’t inclined to spend every day slaving over a hot stove. There are (so many) times when a quick and nutritious meal is a godsend. So when my friends in Nova Scotia shared this simple recipe for trout, which they discovered on the Epicurious website, I headed straight for the fish store and in short time was serving up a delicious dinner. The glaze for this trout is a perfect balance of salty, sweet and tart, and it comes together in minutes. Most, if not all, of the ingredients are probably already in your pantry. It can be poured over the fish on foil, which folds into a handy packet, or it can be poured over the fish in a snugly-fitting baking pan, which is ...

Don’t be a stranger to Spaghetti Collins

Food: Recipe - Spaghetti Collins When you're feeling like a noodle, Pascale Manale's Spaghetti Collins will be your friend for life -- onions, garlic and all By Louise Crosby If some of us are suffering from a certain end-of-winter, when-will-it-ever-feel-like-spring malaise, our usual enthusiasm for cooking, or doing much of anything for that matter, might possibly be lacking. Day after day of cold and rain, snow still on the ground, and the promise of another polar vortex bearing down – in April, of all months – can get a person down. Let’s just get take-out, we say to ourselves, sinking back into the pillows with our book. Well, here’s a simple and delicious pasta dish that should get us back into the kitchen. It’s called Spaghetti Collins and it comes from Pascal’s Manale restaurant in New Orleans, named after a friend of the owner. The recipe is included in Saveur: The New Classics Cookbook, put out by the editors of Saveur magazine. You can make it in no ...

Don't be a stranger to Spaghetti Collins

Food: Recipe - Spaghetti Collins When you're feeling like a noodle, Pascale Manale's Spaghetti Collins will be your friend for life -- onions, garlic and all By Louise Crosby If some of us are suffering from a certain end-of-winter, when-will-it-ever-feel-like-spring malaise, our usual enthusiasm for cooking, or doing much of anything for that matter, might possibly be lacking. Day after day of cold and rain, snow still on the ground, and the promise of another polar vortex bearing down – in April, of all months – can get a person down. Let’s just get take-out, we say to ourselves, sinking back into the pillows with our book. Well, here’s a simple and delicious pasta dish that should get us back into the kitchen. It’s called Spaghetti Collins and it comes from Pascal’s Manale restaurant in New Orleans, named after a friend of the owner. The recipe is included in Saveur: The New Classics Cookbook, put out by the editors of Saveur magazine. You can make it in no time ...