Roasted Roots and Seeds Recipe
As I’ve become more educated about the sad state of our food supply—especially where animals are concerned—my creativity with vegetable cookery has been called forth.
This recipe is a great example of one simple way to coax ridiculously complex layers of flavor from the humble root vegetable. In fact, root [...]
his tomato preperation is a great side dish with roasted chicken, baked fish, or a steak. I particularly like the color and visual interest they add to a buffet table. And they taste just as good at room temperature as when they’re hot from the oven—ideal for those lingering company meals in the garden.
Tempe’s mild flavor can be adapted to all kinds of bold sauces and condiments as in this delicious, crispy dish from the Balinese chef who is co-hosting my culinary adventure in Bali. Its ability to take on a crisp, meaty texture and flavor makes it particularly popular in the vegetarian kitchen.
I first tasted this fresh, complex salad on a visit to Istanbul (sorry for the location-dropping, but it’s true). I was with my friend Susan (a chef and restaurant owner). After two bites, we quit eating, locked eyes, and starting pulling the salad apart while the staff looked on in horror. We sat there, in that exotic cafe, on a bustling Turkish street, and analyzed our salad until we thought we could replicate it at home. It was that good!
According to Bon Appetit, vegetarian parties are the trend for 2010. And what a good fit for all of the things that light my lamp. Healthy. Sustainable (or at least, could be). No worries about how the animal or fish was treated. No need for special dishes for the vegetarians. And, usually, it costs lots [...]
Harissa, a Tunisian sauce, is one of the most flavorful hot sauces in the world. It is a traditional accompaniment to couscous, but I use it for everything from energizing guacamole to drizzling on a simple bowl of bean stew. It is also a great on roasted veggies. Be careful—a little goes a long way! These roasted vegetables are a great accompaniment to the Middle Eastern Lamb Kebabs.
I’ve been writing and talking a lot lately (including on my radio show, TableTalk) about a very fun, practical solution for families hoping to put great meals on the table—even while their bank balances shrivel and their social lives fizzle. It’s called a Cooking Club and folks really seem to like it.
This is such a simple recipe that I don’t mind going the extra distance to add some or all of the elegant garnishes described below. Fried sage leaves are simple to prepare and really launch the flavor of this soup. Truffle oil is an ingredient I think is worth adding to your larder. Though pricey, it’s used in tiny quantities and adds a complexity to dishes like this soup, a risotto with mushrooms, or pan-roasted fingerling potatoes. Try it on popcorn!
There are some key elements for Thanksgiving in my family: turkey, stuffing, gravy, and PIE. The menu planner in me is always determined to make sides that people just can’t resist. Here are some of my multi-season winners and links to recipes on other sites that sound wonderful.
We all know it’s important to include lots of fresh vegetables in our diet, but it can be challenging to think of new ways to prepare them. High-heat roasting adds a caramelized, sweet, and nutty flavor to most vegetables. Enjoy them warm from the oven, use them to liven up a purchased pasta sauce or soup, [...]
