Brr, baby, it's cold outside! When the weather starts getting bitter, I love to turn to smooth, pureed soups to soothe the chills from the inside out. The tastiest way I've found to make such soups is really easy, too:
Vegetable stock is a great way to add flavor to soups, but it can sometimes lack the deeper aromatic notes of a meat-based stock. One way to bring in some of the missing savoriness is to roast the stock vegetables before simmering them.
Their first cookbook "How to Eat Supper" was all about fitting a home-cooked meal into our busy weeknight schedules.
In this follow-up book, Lynne Rossetto Kasper and Sally Swift tackle the other end of the cooking spectrum. They say, Slow down! It's the weekend! Let's cook something really delicious. And here's how to do it.
I can't stop thinking about that recipe for roasting coffee beans at home from Can It, Bottle It, Smoke It by Karen Solomon. I always assumed home-roasting would require elaborate equipment or a quest for raw beans, but Solomon's instructions make it sound, dare I say...simple? I'm very curious how well homemade beans stack up.
Although we will always have a soft spot for completely smooth, creamy ice creams and gelatos, there's nothing we love more than a sharp nut in the mix. Although some might think of them as culinary speed bumps, we prefer to think of them as little nuggets of joy. We've rounded up recipes, topping ideas, tips and tricks and more!
I've been eating a lot of cardoon this winter. The other night, wanting to try something new, I pondered the statement, "you can roast any vegetable!" I wondered if this was true of cardoons, so I did a little kitchen experimentation.
I have cooked cabbage in many different ways. I've chopped, shredded, steamed, boiled, and stir-fried it, but strangely, I have never roasted it. Not until last night, that is — and now I'm wondering why I waited so long! This is going head-to-head with braised Brussels sprouts as the most delicious thing I've eaten yet this year.
OK, you guys really have to try this. I was at the Alemany Farmer's Market recently and Jerusalem artichokes (also known as sunchokes) are in season. I've never tried this sunflower tuber, and I always enjoy trying new vegetables, so I grabbed a couple. They were quite cheap at 50 cents a pound. Once I had them in my kitchen, I decided I wanted to roast them, so I sliced them thin, added salt, olive oil, and fresh rosemary, and wow, welcome to flavor country!
While I'm aware of the fact that many of our readers follow our website and subscribe to the weekly email for original recipes, unusual tips, and a specifically spirited perspective on cooking, I hope you also appreciate our approach to simplicity.
I thought about simplicity last night as I slid these heads of cauliflower into the oven for a simple olive-oil-topped roast.