Fresh salmon topped with vegetables and dill is cooked in a parcel to make a light summer supper. Steamed in its own juices, the fish is succulent and the vegetables are cooked just right.
Though everyone seems to have a different way of spelling tabbouleh — toubouleh? tabouli? — more and more people do seem to agree that this delicious Middle Eastern salad of bulgur wheat tossed with cucumbers, tomatoes, herbs, olive oil and lemon juice is delicious. It helps that it’s also healthful and quick to prepare.
The world is agog at the Cronut, a deep-fried croissant-like doughnut. The originals are made in New York, but you can make them at home.
When it comes to food and drink pairings, most of us tend to be pretty old school. As in, red with beef, white with fish. But that’s a pretty broad brush with which to paint the way we eat and drink. Most meals are comprised of a symphony of flavors and textures, any one or more of which could be the inspiration for a drink pairing. Seasonings, for example, often play a bigger role in determining the flavor profile of a dish than the main ingredient does.
Take a tour of local holiday light displays in our online holiday lights database.
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