Food and Drink

Dear Eric: I was wondering if you have ever used the mussels they sell at Costco? They seem to have a shelf life of a couple of weeks due to over oxygenation prior to packaging, if I understood it right.

A true ragu takes time, but if you want something faster, here’s a version that takes the time out of this family friendly classic, but leaves all the deep, rich flavours we want from a sauce as we head into fall.

Dear Eric: Would you have a recipe for the wonderful rice pudding I remember as a child? It was custardy, baked in the oven, had raisins mixed in and nutmeg sprinkled on top. The aroma of that baking is something I have not forgotten! Betty G.

Dear Eric: Can you tell me how to make Maui ribs? I’ve bought them at the store before, but would like to try making my own.

If you’re looking for a cool, palate-pleasing way to start a summer meal, or for a light lunch, make gazpacho. It’s a flavourful and classic soup first blended in the Andalusia region of Spain, whose base ingredients have evolved over the years.

By mid-July, most of us are becoming blasé about basic grilled burgers.

Dear Eric: How do I keep avocado and guacamole leftovers from discolouring? Ann Dear Ann: An avocado is an almost perfect ingredient. Its flesh has an appealing yellowish green colour, and its texture and taste are palate pleasing and almost buttery.

Looking for ways to jazz up your basic fruit salad this summer? Consider giving it a hit from the savoury side of the food world.

Dear Eric: What is your recipe for a memorable hummus? Jay Rangel Dear Jay: Hummus is a thick, Middle Eastern-style sauce/spread enjoyed around the world. Hummus is the Arabic word for chickpea.

Dear Eric: Could you publish some different ways to make coleslaw. David Dear David: The word “coleslaw” is derived from the Dutch word koolsla, which is formed from kool, meaning cabbage, and sla, meaning salad.