Q: My husband and I are interested in hosting a pig roast at our house. We've thrown a lot of parties, but never one of this magnitude and certainly never one that entailed an entire pig. Do you have any recipes, tips or advice?
One way of dealing with salads while speaking the language of winter is to cook them. I once had a fantastic grilled romaine salad with a super creamy vinaigrette, sort of a cooked take on the classic wedge salad. Then, last weekend I had another cooked salad; this one with big half-rounds of griddle-seared purple radicchio, chopped walnuts, and mushrooms. I liked the idea of a salad with a flash-cooked winter green like radicchio, but didn't dig the walnuts and mushrooms.
Radicchio is a champion in the line-up of winter leaf vegetables. While it looks like a small cabbage, it's actually a chicory with a slightly bitter, crisp taste. It's colorful, readily available, and boasts a unique spicy taste that is tough to match. For that reason, it's popular chopped and used raw in salads and slaws. But what if you want to tone down that bitterness?
Got cabbage? Great. Make this recipe. It's very simple; it won't take you more than a few minutes. No grill? No problem. Roast the cabbage instead, and pour this tangy, spicy, Thai-inspired dressing all over, its garlicky juices soaking into the roasted warmth of the cabbage, smoky marshmallow-burnt edges adding a little crunch. This is how you eat cabbage, and just cabbage, for dinner, and consider yourself pleased to do so. That's how I feel about it, anyway.
Folks in America may not be too familiar with Moro, unless they've made it a point to visit this well-loved Moorish restaurant while in London or have browsed one of their stunningly beautiful cookbooks, which are available here. Luckily for us, The Guardian has made a wonderful set of videos with Moro's co-owner Sam Cook where he demonstrates how to make Moro-style food at home.
I enjoy eating meat as much as the next person, except when it comes to ground meat. I have a weird textural issue with ground meat and shy away from it except for the occasional (gasp) lean ground turkey. Therefor, I have to get creative when it comes to an occasional burger craving.
Q: I'm already excited for my Labor Day weekend camping trip and the requisite cookouts.
As a vegetarian and first-time camper, I'm hoping to get some suggestions for dinner items to throw on the grill. (Other than pre-made veggie burgers.) Hopefully some filling items after long days of hiking, kayaking, and other physical activities.
Love figs? Then you'll love this dessert. But you're the easy type. This dessert is really meant for people who can't quite get the fuss over fresh figs — people who live in places where the only figs around are weak and watery, pale imitations of what they should be. This recipe will banish all that disappointment — these figs are caramelized, smoky, dark — and rich.