Food

Sarah Hamilton spent a recent Wednesday afternoon busily cutting fresh rhubarb in the basement of Sacred Heart Cathedral in Whitehorse. Beside her was Fiona McTaggart, equally hard at work preparing a batch of doughnuts.

The star of maque choux, one of the classic dishes of Louisiana’s Cajun country, is fresh summer corn. Naturally sweet kernels are in delicious balance with a savory mix of vegetables and crawfish.

This article was originally published on The Conversation, an independent and nonprofit source of news, analysis and commentary from academic experts. Disclosure information is available on the original site. ___ Authors: Eugene Y.

Paul Hollywood uses bread flour in his scones, which might seem surprising, but it’s a popular choice in professional kitchens because the high protein content gives the scones a boost.

NEW YORK (AP) — If Paul Hollywood needed any evidence that he and “The Great British Bake Off” have become pop culture icons, he just needs to turn on Netflix.

Each November in Sardinia, purple crocus blossoms blanket the rolling fields. It’s a striking sight against a lush green backdrop. Those same flowers also provide what locals call “red gold,” or saffron.

In 2018, the U.S.

I am a terrible gardener. I hate weeding, and within weeks of planting anything, the tomato, pepper and other plants start to become overrun with unwanted greenery, and it’s just not a pretty sight.

For a sophisticated summertime dessert, it’s not always necessary to reinvent the wheel. A classic ice cream sundae will hit the spot with the right toppings.

One of the best ways to build flavor is layering, or using one ingredient in two ways or at different stages of cooking. Using the zest of a lemon in cake batter, for instance, while using the juice in a citrusy glaze.