4 things our food editors are excited about this month
Photo, Roberto Caruso.
4 things our food editors love | March 2015
Supper salad with roasted fruit
At this time of year, fresh fruit is in short supply, except for hardy apples and pears. Reinvent these fruit-bowl staples with just 15 minutes in a 425F oven, then add to a green salad. Get the recipe.
Photo, Roberto Caruso.
Flavour town
We adore shichimi togarashi, a Japanese spice blend. The name means "seven flavour chili pepper," and it's a spicy, fragrant mix of chilies, sesame, orange, seaweed and other seasonings. It's traditionally sprinkled over brothy noodle soups, but we've been adding it to everything from mac and cheese to steamed broccoli.
PC Black Label Shichimi Togarashi 7-spice blend, $5, PC.
Hot Sheet
The concept of this new book is beautifully simple: Toss everything on a baking pan and pop it in the oven. No boiling, no frying, just good, hearty suppers with minimal cleanup.
Sheet Pan Suppers, Molly Gilbert, $21.
Green eggs & ham
Straight from her new cookbook is Molly Gilbert's fun take on grren eggs and ham (and she shared it with us!). Get the recipe.
Photo, Molly Gilbert.
Click the pink "up" arrow for more information.
GET CHATELAINE IN YOUR INBOX!
Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.