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 [...]
Think of this as an antidote to all of the holiday-themed recipes being posted right now. And HAPPY HOLIDAYS!!
I whipped this up (well, maybe not whipped) as my contribution to an all-girl potluck supper Sunday night. Someone requested that I make a “healthy” mushroom lasagna and I thought, Shoot, I can just throw that together, [...]
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.
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.
Here is my Christmas present for all of you holiday-harried, over-hooplah’d, package wrappers. This strategy for hosting a no-fuss party and creating a score of meals at the same time comes from my radio co-host, Jamie Peha (TableTalk).
When the weather turns cold and winter has taken over the neighborhood, a steaming bowl of homemade soup really hits the spot. It’s the perfect solution for those evenings when you just don’t feel like cooking, but still crave something hot and delicious.
I had a few friends over for dinner last night. I made my Mole Poblano Chili, a winter salad, cornbread and Orange Panna Cotta with Bitter Caramel Sauce. The party was in honor of my foodie-houseguest Will, so he and I had planned to spend the day in the kitchen having fun.
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, [...]
Gratins have always been one of my favorite side dishes for an elegant meal. Potato is the classic; the addition of mushrooms here adds another layer of earthy goodness. This dish can be assembled up to 1 day before and baked at party time or the gratin may be completely baked the day before and reheated to serve.
This hummus is such a lovely way to use the mountains of roasted peppers I create when they’re in season.
