They'd been sitting on your counter for awhile: a lonely box of forgotten cherry tomatoes. Almost completely full, the container had been there for a bit too long and the tomatoes had a slightly shriveled, wilted look. They hadn't yet gone bad, but they weren't exactly good. What to do? Roasting to the rescue!
You probably already know that roasting winter vegetables turns them soft, caramelized and irresistible. But what you might not know is that tossing them with a three-ingredient dressing of miso paste, lime juice and walnut oil gives them a savory, bright and beguiling flavor that will make people wonder why the roasted vegetables you make are so much better than the roasted vegetables they make.
The first time I made these roasted vegetable tacos, I had few expectations beyond using up odds and ends: some leftover tortillas, a handful of carrots and parsnips, a lone sweet potato, half a head of cabbage. Enlivened with a pinch of pantry spices and a squeeze of lime, however, the tacos turned out to be worthy of making again and again, with intention and pleasure.
Sweet, creamy roasted garlic is a favorite for slathering on bread or adding to soup, pasta, and mashed potatoes (and that's just the beginning). Popping a whole head of garlic in the oven may be the most common method, but there are lots of ways to get your roasted garlic fix, whether you use the oven, stovetop, microwave, or grill.
In my opinion, sweet potatoes are a superfood on many levels. Not only are they incredibly nutritious (a 1-cup serving offers 65% of our daily requirement for vitamin C and as much as 700% of the recommended daily requirement for vitamin A), they also have a fairly low glycemic index of 17. They're also easy to find, easy to store, easy to cook, and they can function equally in sweet or savory recipes. But most importantly, they're delicious.
Roasting nuts is a step that some cooks skip, which is unfortunate because this simple effort can really bump a dish (or a cookie!) from good to amazing. Roasting nuts deepens their flavor, making them even more nutty and complex. It also gives them a crisper texture, which is one of the reasons we add nuts to our food. There are two basic ways to roast nuts in the oven: dry or with a small amount of oil. Read on for instructions for both methods and when you should use them.
Lamb can be a tough sell for many people. Between its reputedly strong flavor and not quite knowing how to cook it, we pass it over for more familiar cuts. But it's worth giving lamb a chance because when it's done right, a plate of tender flavorful lamb is a beautiful thing. When is the last time you had lamb for dinner?
One of my favorite simple snacks to make is roasted grapes. The roasting process really brings out all the natural sweetness and the warmth and tenderness of the red orbs just melt in your mouth. I usually set them out with a charcuterie or a cheese plate, but this time around I decided to do something else with them. What if I made a granita with this roasted goodness? What if I enjoyed that granita with a bottle of red wine?
Love butternut squash but hate all the work it takes to peel, chop, and roast them? It's time to try delicata. These striped, mild-flavored squashes are far easier to slice, and get this: you don't even have to peel them. Is that a collective sigh of relief I hear?
We're talking pizza this week at The Kitchn, but man (and woman) cannot live on pizza alone. (I think.) I do find that a simple salad is the best accompaniment to pizza. Here's a warm one for fall, a slaw that will go well not only with your favorite pies, but with all manner of autumn meals. It's warm and roasted, with the sweet, smoky edge that a detour under the broiler brings to cabbage.