Food-Old

Every weeknight, 6 p.m. rolls around, and across America, we scramble to find something to feed our families. Our end-of-day creativity is sapped, and we turn to our core repertoire of recipes that we make over and over.

YARMOUTH, N.S. — It is one of the country's most lucrative fisheries — and on Tuesday about 1,500 fishing boats laden with lobster traps headed out onto the water in darkness along Nova Scotia's southwest coast.

When it comes to planning a holiday spread, a salad is often an afterthought.

"Ants in a Tree" is the English translation of the Chinese name for this classic recipe.

VANCOUVER — The University of British Columbia has good news for anyone who's been a little nervous about sinking their teeth into a juicy hamburger ever since horse meat was found in European beef a few years ago.

Everyone knows the lyrics to "Auld Lang Syne." At least, everyone knows the last three words to "Auld Lang Syne," or at least the general sound they should make coming out of your mouth.

CALGARY — A trademark flap over a popular deep-fried Canadian treat has reached a sweet conclusion. BeaverTails Pastry in Montreal has apologized to a Calgary food writer who renamed her homemade version — twice — when the company complained.

The weather is getting colder and we're tucking into comfort food over in our home. Doing a recipe makeover on a tasty-but-less-than-healthy dish is one of my favourite challenges.

So, what is lemon curd, and what do you do with it? Lemon curd is essentially a preserve or condiment made with lemon juice, eggs, sugar and butter. The first three ingredients get blended and softly warmed so that the eggs thicken the mixture.

If you're expecting overnight guests during the holiday season, you might want to stock up on the ingredients for this recipe.