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Recipe: Roasted Mushroom and Poblano Tacos
Here’s exactly what should be on the roster for your next Taco Tuesday: smoky, savory tacos that just so happen to be meatless. You won’t miss the chicken or steak one bit because the thick slices of portobello mushrooms and poblano peppers are nearly as meaty and equally as satisfying. The healthy sprinkle of crumbled goat cheese on each taco definitely doesn’t hurt either. These tacos are guaranteed to please vegetarians and carnivores alike.
Oct 17, 2017
Recipe: Tomato Rasam
Tomato rasam, also known as the “sniffle-kicking” soup, is a tomato-based soup from the south of India. There’s enough garlic in a bowl of it to kill a cold (and several vampires); the pepper, asafetida, cumin, turmeric, and tomato will help clear up any inflammation in the sinuses. Leftover soup will keep in the freezer for up to a month, so don’t hesitate to make extras for those days you feel a cold coming on.
Oct 5, 2017
So You Forget to Defrost the Chicken. Here’s How to Save Dinner.
Remembering to thaw the chicken should be easy, right? All you have to do is put it in the refrigerator before you go to bed and, by the next evening when you’re ready to cook, it should be good to go. But a lot of things should be easy that aren’t, like remembering to buy milk, apply eye cream before bed, or mail the bills on time, or getting your kids to go to the bathroom before a long trip.
Aug 29, 2017
Recipe: One-Pan Basil-Plum Pork Chops
I like to think of plums as the silent heroes of summer, sitting patiently among other more celebrated stone fruit like peaches and nectarines. Biting into a perfectly ripe, juicy plum is a rite of summer, and turning plums into dinner is one of the best ways to give them a place in the spotlight. When roasted with bone-in pork chops, plums get a bit jammy and turn into a sweet-savory sauce built around a few pantry staples and finished with a fistful of soft basil leaves.
Jul 17, 2017
Recipe: Crispy, Cheesy Sheet Pan Pork Chops
If pork chops are a regular player in your meal plan rotation, you’re going to love this dinner. It’s a fancied-up throwback inspired by the Shake’N Bake pork chops of the ’80s and ’90s. This version gets an upgrade from panko in place of regular breadcrumbs, plus the addition of grated Parmesan. Along with smoky spices and a hit of garlic, these sheet pan pork chops are an easy way to bring an old friend back to the dinner table with a few new tricks.
May 22, 2017
These Everything Bagel Brussels Sprouts Are Everything
For some, Brussels sprouts can be a hard sell. Although the cruciferous veggie has gone mainstream over the years (we probably have bacon to thank for that), it’s always helpful to jazz them up a bit if you’re trying to incite enthusiasm. Enter: these roasted Brussels sprouts with everything bagel spice. The same spice blend on your favorite everything bagel is what takes basic roasted Brussels sprouts from meh to yay! The idea is so ingenious, I wish I’d thought of it.
Apr 25, 2017
Recipe: Cuban Medianoche Sandwiches
It’s a very particular kind of morning we’re talking about when we say this is the Cuban sandwich you want for breakfast — specifically the kind that starts closer to noon than it does to nine, and one where the night before might’ve included lots of dancing. That, or those mornings when you wake up ravenous and ready for something truly hearty to eat. The Cuban medianoche is a close sibling to the more famous cubano.
Mar 29, 2017
Recipe: Roasted Pears with Bacon and Blue Cheese
Bacon and blue cheese work their magic.
Mar 17, 2017
Recipe: Perfect Roasted Baby Carrots
Young baby carrots are the sweetest little guys around, in both appearance and flavor. This breezy side dish makes the most of the roots, roasting them to bring out their natural sugars and dressing them in nothing but a happy mix of fresh herbs and minced garlic. True baby carrots (not these guys) get pulled out of the ground in spring while their siblings continue to grow extra big and strong in the ground to be harvested later in the year.
Mar 14, 2017
Recipe: Brown Sugar Glazed Chicken Drumsticks and Thighs
You know you can't resist crispy skin and a sticky glaze.
Mar 9, 2017
Recipe: Roasted Chicken Thighs with Fennel & Lemon
I love one-dish meals, especially ones that involve fennel and lemon. The aromatic anise flavor of fennel and its juicy bite, caramelized around the edges by the heat of the oven — ah, it’s delicious. So you can see how this quick, one-pan dish is really my favorite meal of the past month. My love of chicken thighs is well-documented.
Mar 8, 2017
A Smarter, Better Way to Brown Meat for Stew
A good braise or stew of beef or pork always starts the same way: by browning the meat. This isn’t just to give the meat a jump-start on cooking (although surely it helps) — it also adds that intense seared flavor that is so important to a delicious stew. The only problem is the mess. Your cast iron pan is overcrowded with hunks of beef and a flurry of fat is spattering the stovetop as you try to monitor both the beef and the vegetables you’re sautéing at the same time.
Jan 13, 2017
The Holy Trinity of Flavor for Roasted Veggies
It’s true, roasted vegetables are pretty irresistible in their own right; they hardly need a helping hand. But try this tasty trio and you’ll want to give them one anyway. This is the finishing touch that brings spicy crunch to your favorite fall side. Try it once and I’m sure you’ll want to use it to amp up the flavor on everything from roasted broccoli and sweet potatoes to cauliflower and Brussels sprouts.
Oct 24, 2016
5 Mistakes to Avoid When Roasting Vegetables
If roasted vegetables have you dreaming of the rich, caramelized edges of Brussels sprouts, sweet potatoes, and carrots, make sure you know what mistakes to steer clear of for garantueed roasted veggie bliss. The key ingredient to superbly roasted veggies is the fat. Don’t use enough and vegetables turn out dry. Use too much, and they’re way too greasy.
Oct 23, 2016
The Best Oils for Roasting
Fat, specifically oil, is an essential component when roasting foods. Without it, you wouldn’t get that lovely crisp, brown caramelization that makes roasted veggies so amazing. There are so many different varieties, and the selection at stores only seems to be growing — so, which oil should you be using for roasting for both safety and flavor? From a safety standpoint, it’s important to understand the basics of an oil’s smoke point.
Oct 19, 2016
Recipe: Ina Garten’s Parmesan Roasted Zucchini
When you’re planning a date night in, you want recipes that deliver on flavor and presentation, but don’t take all evening to prepare. This recipe for Parmesan roasted zucchini from Ina Garten’s new cookbook, Cooking for Jeffrey, is a perfect fit for all your side dish needs. This recipe is easily scalable, whether you’re making it for two for a cozy evening at home or for a larger group for a potluck or dinner party.
Oct 18, 2016
Recipe: Smoky Roasted Brussels Sprouts and Kielbasa
If sheet pan suppers are a major player in your weeknight dinner rotation, this combination of smoky kielbasa and Brussels sprouts bring that same ease and sophistication with a five-ingredient shopping list and 30-minute cook time. Come fall, there are few foods better to pair with kielbasa than earthy roasted Brussels sprouts. Before going to the oven, these brassicas are treated to a dusting of smoked paprika for extra warmth and just a touch of spice.
Oct 6, 2016
Recipe: Balsamic & Mustard Glazed Chicken Thighs and Figs
Lean into fresh fig season while you can — it’s slow to arrive and quick to leave. If you’re lucky enough to live in a region where they are easy to come by, you likely already know this and are eating them by the handful. For the rest of us, where the arrival of figs means only displays of pints from California at the grocery store, we often don’t know the glories because frankly, those shipped containers just aren’t as good.
Sep 8, 2016
Recipe: Caprese Chicken
This is the part of summer we’ve all been waiting for — when the best tomatoes of the season take over the tables at the market. Of course you’ll want to get your fill or them eaten as is. Along with creamy mozzarella and fresh basil, these tomatoes are the simplest way to perk up that weeknight chicken breast. There are more than a few ways to cook chicken breast, but this method is hands-down my favorite. It starts with well-seasoned pieces of chicken and a wickedly hot pan.
Aug 30, 2016
Recipe: Whole Roast Chicken Caesar Salad
This is our way of reimagining the chicken Caesar salad — a cozy spin on a classic that’s here to stay. From the romaine and the chicken, to the croutons and the dressing, it has all the components you love and expect. The greens and chicken are roasted in the same pan, with drippings whisked into a rich dressing. Caesar flavor comes through in both the roast chicken and the dressing that garnishes the salad.
Aug 4, 2016
12 Vegetables That You Should Really Burn
Toss any vegetable on a grill and it instantly improves. That’s because while it cooks, it gets lightly charred by the high heat of the grill. But what about bumping up the char so that the vegetable is practically burnt? Could that be any good? In fact, for these 12 vegetables, it’s awesome. Baba ghanoush is proof that charred eggplant is glorious.
Jul 23, 2016
10 Simple Ways to Upgrade Roasted Broccoli
For weeknight dinners I’m all about super-simple sides. That usually translates to roasted veggies, with broccoli leading the pack. On its own, even the crowd-pleaser roasted broccoli can get a little boring and repetitive, but it certainly doesn’t have to be that way. The easiest way to switch things up? Change the seasoning. When I say seasoning, I’m not just talking about salt and pepper — this is deeper and way more flavorful.
Jun 2, 2016
Recipe: Upside-Down Steak Dinner Bowl
Are you trying to pack more vegetables into your weeknight meals? Eat a little less meat? Ditch the bread? A staple of my own household meals lately have been improvised dishes that I call Flip the Bowl — dinners that turn classic meat-heavy suppers on their head, starting with the vegetables and using meat as a supporting side instead of the star. Here’s one of my favorite ways to do this: the upside-down steak dinner. What does it mean to flip the bowl?
May 31, 2016
How I Turn Bland, Out-of-Season Tomatoes into Something Worth Eating
I dream of the time in summer when I can find tomatoes so sweet and ripe that I can bite into them like an apple; the kind bursting with flavor and a fragrance that hits your nose before you reach the bin. It’s tough to wait, so I have a little trick for getting more delicious flavor out of the bland, out-of-season tomatoes that populate the grocery store the rest of the year.
May 30, 2016
Make This Roasted Cabbage with Farro & Feta for Dinner Tonight
I’m serious. Head to the grocery store and stock up on all the ingredients you’ll need to make this dish for dinner tonight. Cabbage, orange, farro, and feta — you definitely won’t be disappointed. This is a great recipe to make in the winter, as it uses in-season produce and warms up your kitchen, thanks to all the oven action.
Feb 24, 2016
How to Make Pork Tenderloin in the Oven: The Video
If you’re looking for something to make your weeknight meal special without adding a lot of extra stress, then pork tenderloin is definitely the way to go. It’s ready in under 30 minutes, which gives you just enough time to throw together a salad with that fancy olive oil you’ve been saving, and open a bottle of wine. Watch this video to see just what you need to do. Skip the packages of pre-marinated tenderloins and add your own seasonings.
Dec 15, 2015
Recipe: 10-Minute Miso Broccolini
I’ll admit that when I plan meals, the sides are often an afterthought. And by “afterthought,” I mean that I’m scrambling to find a simple yet interesting side dish to throw together in a hurry while dinner is cooking. A tall order, I know — but with this quick-roasted Broccolini, it’s one that can be easily solved with just a handful of ingredients. Not to be confused with its thicker, fuller, and more bitter cousin broccoli, Broccolini is a milder vegetable.
Dec 10, 2015
How to Roast a Leg of Lamb: The Video
Roasting a leg of lamb may sound like something best left to the pros, but here’s the surprising secret: For something so big and impressive, it’s actually quite easy to make at home. In this short video, we’ll walk you through the basics of seasoning, roasting, and getting your lamb to the table. Look for a bone-in leg of lamb, as they tend to be more flavorful, but boneless is also totally fine.
Dec 8, 2015
Ruth Reichl’s Smart Tip for Better Pumpkin Pie
I thought I knew pumpkin pie — I mean, you can’t really beat the classic — and then Ruth Reichl comes along and drops this bombshell on me, and now I feel like I’ve been lying to myself about the gloriousness of my pies for years. I would be disheartened if I weren’t so dang excited to bake more pie this Thanksgiving. Enough teasing — here’s what Ruth Reichl has to say on the subject of pumpkin pie.
Nov 17, 2015
Recipe: Stuffed Winter Squash
Every fall, the squash calls begin again. They’re part of the season, like apple cider donuts and the colds that come from tromping around without a warm-enough coat. They start off just coming here and there, maybe one a day. But as November overtakes us, the pace quickens and the calls become more panicked. “Help. Need squash recipes.” Who can resist those winter squash?
Nov 10, 2015
Recipe: One-Skillet Chicken with Garlicky Broccoli and Croutons
Sometimes I look at a package of chicken breast and just sigh. I mean, I get it — it’s easy, convenient, and a wonderful blank slate for pairing with vegetables and sides. You don’t even have to think about it. And believe me, there are many times when I don’t want to think about dinner.
Nov 6, 2015
The Secret to Perfectly Roasted Brussels Sprouts (Every Time)
I absolutely love roasted Brussels sprouts. When done right, they’re mellow, crispy, and slightly salty. But all too often, roasted Brussels sprouts can turn out burnt and bitter on the outside, while remaining chewy and undercooked on the inside. Let’s change that. The key to perfectly roasted Brussels, according to Elizabeth Stark, is to separate the leaves from the sprouts.
Nov 4, 2015
8 Ways to Use Roasted Squash Any Time of Day
Winter squashes, like butternut, kabocha, acorn, and delicata, fall into the category of foods that are super versatile and always handy to have around. Sure, they’ll keep for a while sitting in a dark corner on your countertop, but there’s a much better way to put them to use — even when you don’t have any specific recipes in mind.
Oct 31, 2015
Dinner Just Got a Whole Lot Easier with These Oven-Roasted Fajitas
When you’re out to eat, there’s something magical about a sizzling skillet of fajitas landing on your table. The novelty of assembling your own dinner — rolling the seasoned meat and veggies into warm tortillas, and topping them with sour cream and guacamole — also adds to the fun. But what about making fajitas at home? Instead of standing over the stove, throw everything in a pan and let it all roast in the oven.
Oct 29, 2015
Recipe: Creamy Polenta Bowl with Oven-Roasted Tomatoes and Zucchini
This deliciously simple and quick weeknight summer recipe is made of fresh corn-studded polenta, perfectly roasted grape tomatoes and zucchini, and a smooth — slightly tart — pesto for drizzling over the top. This dish comes together quickly, and it’s a great way to use up all of that late-summer produce.
Aug 24, 2015
Recipe: Bryant Terry’s Fresh Herb Roasted Potatoes
In the midst of a flavorful meal, it is nice to have a simple starch dish like these tasty potatoes.
Jul 3, 2015
How Do I Keep a Roasted Leg of Lamb Warm?
Q: I need to roast a leg of lamb and bring it to dinner at a friend’s house. How do I keep the lamb warm? Is there a way I can reheat it at my friend’s without drying it? I’d love to know if there’s a system that can also be applied to other roasts. Thank you! Sent by Giuliana Editor: Large, whole pieces of meat actually stay warm for quite a long time and benefit from the resting time, so the meat stays nice and juicy.
Jun 24, 2015
Recipe: Chili-Lime Steak Fajitas
Since discovering how easy it is to cook amazing flank steak at home, I have become rather obsessed with fajitas. As in, we’ve had them for dinner at least once a week for the past several weeks — sometimes just the two of us, sometimes with friends. They’re just so easy and easily adaptable! Roast some peppers and onions under the broiler, then cook the steak. Pile everything on a platter with a stack of warm tortillas nearby, and dig in.
Jun 17, 2015
Can I Make Gravy from the Drippings of a Roast Leg of Lamb?
Q: After I roast a leg of lamb, could I make a gravy with the drippings? This is my first time roasting lamb, and I am having company. Sent by Mary Editor: You definitely can, and the gravy is delicious! Just use the same technique as you would for making gravy for roast turkey drippings. Here’s a tutorial post: How To Make Turkey Gravy for Thanksgiving Readers, any tips on making gravy from roast lamb drippings?
Jun 10, 2015
Yes, You Can Cook Radishes! Here Are 5 Tasty Ways
Radishes are so pretty and irresistible, coming in all sorts of colors, shapes, and sizes. And while they’re usually eaten raw — dipped in good butter and flaky salt, or sliced thin onto salads — these jewel-toned vegetables can also be cooked like most other root vegetables. What happens when radishes get cooked? Their characteristic spicy bite mellows out, plus they turn nice and juicy. Here are five delicious ways to cook radishes — give them a try!
Jun 1, 2015
When to Use a Light-Colored Pan, and When to Use a Dark One
Most of us have more than one baking sheet, and probably almost none of them match because we tend to build up our arsenal of bakeware over the course of several years. They come in varying shades of silver, gray, and even black, which can be confusing when you want to bake a sheet cake or roast a pan of Brussels sprouts. When should you opt for a lighter or a darker pan, and why?
May 27, 2015
Recipe: Acorn Squash Stuffed with Bread, Cheese, and Bacon
I have Dorie Greenspan to thank for this recipe. Last year, I wrote about her Pumpkin Filled with Bread and Cheese, a recipe I’ve since seen updated in Fine Cooking. Thing is, I’d rather eat squash than pumpkin — and I only needed to feed two people. So I swapped out the pumpkin for a more modestly sized acorn squash, along with a few other tweaks, to make this into a weeknight meal — including an all-important step for getting that delicious, caramelized crust on top!
Mar 2, 2015
Do You Really Need to Use Oil When Roasting Vegetables?
Q: Recipes for roasted vegetables always say to coat the vegetables with oil before roasting. I usually skip this step and just put the diced-up veggies on a Silpat sheet. They always turn out fine and get nicely browned, so I’m just wondering what is the real purpose for tossing everything in oil before roasting? Skipping the oil at this stage makes cleanup a lot easier, and I just add butter or oil once the vegetable is on my plate.
Feb 23, 2015
Recipe: Lamb with Dark Chocolate Pepper Sauce
Chocolate is an essential part of any Valentine’s meal, so why not surprise your dinner companion by using it in this savory dish? A roasted lamb rack is perfect for two, and the chocolate enriches the pan juices, making the perfect sauce to accompany it. This recipe shows how you can use chocolate to enrich a sauce. Cold butter is often whisked into pan juices to create a sauce, but here, the chocolate thickens and adds a touch of bitterness, as does the black pepper.
Feb 13, 2015
Recipe: Balsamic-Marinated Stuffed Flank Steak
Flank steak is a fairly popular cut of beef, and for good reason — it’s flavorful, inexpensive, and incredibly versatile! Unfortunately I’ve had my fair share of tough ones over the years; the lean meat almost seems to overcook if you just look at it the wrong way. Thankfully this recipe for balsamic flank steak stuffed with prosciutto and cheese has renewed my faith in the often-too-tough meat.
Feb 13, 2015
Roasted Radishes Are the Vegetable That’s Missing from Your Life
When it comes to eating my vegetables, I have a habit of repeating myself. Roasted Brussels sprouts? Check. Salad? Check. Sautéed greens? Check. Now repeat. Can you relate? But there are a few vegetables that, once remembered, lift the boredom and remind me how vibrant, exciting, and delicious they can be. My favorite? Radishes — specifically, roasted radishes. If you are missing something fresh in your vegetable routine, let this be your habit-breaker.
Jan 29, 2015
Don’t Make the Mistakes I Made When Roasting a Pumpkin
Last year, after admiring two of our uncarved pumpkins as Halloween came and passed, I tried something I’d been wanting to do for a long time. I’d seen many Pinterest posts and articles promising how much better homemade pumpkin puree could be than the good old canned variety, and I thought, “Why not?” One fall afternoon (and it took ALL afternoon, let me remind myself), I took on the task of cutting open, de-seeding, peeling, roasting and pureeing my own pumpkins.
Oct 22, 2014
5 Things to Roast a Chicken in Other than a Roasting Pan
While I do own a roasting pan, it usually sits underneath the oven at the bottom of a drawer. Piled on top of it are other baking pans, Silpats, and roasting racks, so to be honest, pulling it out is a pain. Its large size also makes it unwieldy to clean in a small sink, so I only use when it when absolutely necessary, usually for Thanksgiving turkey.
Sep 18, 2014
Recipe: Grilled Zucchini Boats with Beef & Cheddar
Whether they come from your grocery store, your garden, or your neighbor’s garden (if you’re lucky!), you will soon be overrun with zucchini. This time of year, zucchini are plentiful and that’s probably an understatement. These easy grilled zucchini boats stuffed with ground beef, cheddar cheese, and salsa are one of my favorite ways to burn through a big pile of summer zucchini.
Jul 8, 2014
Recipe: Roasted Shrimp Scampi
My favorite recipes are the ones I call fancy-not-fancy. A little luxurious, but so quick and easy they might actually qualify as 15-minute meals. Roasted shrimp scampi is the perfect example of fancy-not-fancy — ultra quick, and ridiculously good, with broiled shrimp swimming in garlicky white wine and butter, with parsley and flecks of red pepper. Last week I explained how roasting is one of my favorite ways to cook shrimp.
Jun 4, 2014
Tip: For Better Roasted Vegetables, Use Your Ugliest Baking Sheet
Want a big pan of roasted vegetables that are soft and caramelized, with irresistibly crispy, browned edges? Then pull out your blackest, most battered baking sheet because it’s the best way to bake up perfect roasted vegetables.
Jan 22, 2014
The Science of Roasting Turkey: Nathan Myhrvold Explains the Maillard Reaction
Of course you know that the iconic image of Thanksgiving dinner is the turkey, roasted brown and crisp-skinned, sitting proudly on a platter. But what you might not know is the science behind what goes on in the oven, the process that transforms a pale, flabby bird into something fragrant and irresistible.
Nov 25, 2013
Recipe: Pork Chops Stuffed with Pine Nuts, Porcini Mushrooms & Pecorino
Laziness is occasionally the mother of very tasty invention. In this case, it was a desire for something other than my usual weeknight pork chops combined with a distinct lack of desire to actually…well…cook. Ahem. The solution — stuffing the pork chops with a mix of toasted pine nuts, dried porcini mushrooms, and a handful of snowy pecorino — is both the ultimate in convenience and the ultimate in deliciousness. It’s a win-win supper situation.
Nov 12, 2013
My Cooking Routine: The Four Meals I Get From One Roast Chicken
Ahhhh. I love that feeling of having just roasted a chicken and knowing that three more meals in my family’s very near future are already planned and nearly prepared. You see, every time I roast a chicken (which is often this time of year, nearly once a week), a sequence of tasty meals unfolds, almost on autopilot.
Oct 10, 2013
Grilling Recipe: Teriyaki Pork Tenderloin
Despite years of wondering if I could — and should — make it on my own, I still turned to the easy packaged version when looking for an instant dinner. Even as a recipe developer, sometimes there are days when I just throw my hands up when it comes to cooking, and that’s when old habits die hard. But finally, I decided that I needed to develop my own recipe for this easy and tasty meal.
Jul 29, 2013
Recipe for a Crowd: Honey & Chili Chicken Thighs with Creamy Cilantro Sauce
When I started planning my All-American Beer Bottling Party, I knew I wanted a main dish that would come together easily and quickly, that would feed a crowd of hungry beer bottlers, and that would go with — or be made with! — beer. These chicken thighs have it all. They’re tossed with honey, chili powder, and a splash of amber ale and then quickly roasted in the oven, where the honey and beer bake down to a sticky glaze.
Jun 24, 2013
Recipe: Roasted Potatoes, Radishes & Fennel with Lemon Brown Butter Sauce
I grew up in a household of musical-lovers. My sisters and mother and I spent hours snuggled up under blankets on the couch, watching Singing in the Rain and Brigadoon and other classics. One of our favorites was a 1935 piece of sparkling fluff called Naughty Marietta, withJeanette MacDonald as a French princess who flees an loathsome marriage — all the way to the New World, where she meets the handsome Nelson Eddy, a militia captain who of course falls for her bubble-headed charm.
May 9, 2013
Recipe: Lamb Chops with Mustard Shallot Sauce, Roasted Tomatoes & Pearl Couscous
It’s not very often that I whip up a plated lamb dinner for friends. Good-quality lamb is a real splurge, but sometimes life’s events call for nothing less than the best. This simple, showstopping menu does just that. My fiancé and I celebrated our “anti-versary” this weekend (which is a long story in and of itself) that just so happened to coincide with some of our dearest friends “real” anniversary.
Apr 22, 2013
Holiday Recipe: Brown Sugar & Dijon Mustard Glazed Ham
For me — and for many Southerners, I presume — Easter is the first real mark of spring. We dress our houses and tables (and even ourselves) to impress, pulling out all the stops from the freshest flowers to the fanciest flatware. We join together to celebrate a time of joy, renewal, and life. And then we eat! Here’s a look back at my own Easter weekend celebration, with a recipe for a classic Southern ham, warm and glossy with a mustard glaze.
Apr 1, 2013
Recipe: Roasted Winter Vegetables with Miso-Lime Dressing
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. What makes a recipe a keeper?
Feb 26, 2013
Recipe: Roasted Grape Granita & Red Wine
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?
Oct 25, 2012
Recipe: Pizza with Crispy Kale, Butternut Squash, Bacon & Smoked Mozzarella
I have suffered from a slight obsession with kale recently, especially the dark Tuscan and dino varieties. I’m eating it raw in salads, roasted until crispy for a snack, sautéed on the side to round out a meal. Yum. I plan on carrying my green addiction right on into the fall with this hearty harvest pizza. Given the need to roast the squash and fry the bacon, this isn’t exactly the kind of pizza you can throw together last-minute on a weeknight.
Oct 8, 2012
Recipe: Whipped Sweet Potatoes with Coconut Milk & Vanilla Bean
These whipped sweet potatoes are a great recipe when you need to get out of a vegetable rut. They’re a little more dressed up than the average weeknight side so think of them as a minimalist dish for your holiday feast. With coconut milk for interest and richness, and a swirl of vanilla bean paste, consider adding this to the Thanksgiving table when you want something on the sweeter side that still leaves the marshmallows out of the equation.
Oct 4, 2012
Sandwich Recipe: French Dip Au Jus
Up until recently, I just assumed “the art of sandwich making” was better left to the professionals. I don’t mean the basics — like ham and cheese on white or a PB&J — but the more ornate ones, like French dips, Cubans, and spicy Italians. I guess I figured that perhaps a deli had access to top-secret restaurant ingredients, or at the very least better-quality meats and toppings.
Sep 17, 2012
Recipe: Master Cleanse Chicken
Once upon a time long ago, a friend of mine told me she was doing a crazy thing called the Master Cleanse; for something like thirty days she consumed only a tonic made from water, lemon juice, cayenne pepper and maple syrup. This, of course, went down in California. Since then I’ve tried the Master Cleanse once, for three miserable days, and bombed.
Aug 9, 2012
A Million Ways to Roast a Chicken
Last week I spoke on a panel with my friend Melissa Clark at the International Association of Culinary Professionals conference in New York. The topic was recipe voice. As I was considering what I might say, I asked myself what it is that I hear when I read a recipe and what I want my readers to hear when I write one.
Apr 12, 2012
Basic Recipe: Roasted Vegetable Stock
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. This recipe makes a nice stock for vegetable-based soups.
Oct 27, 2011
Quick Tip: Try Roasting Fava Beans!
As delicious as fava beans are, it’s a pain in the you-know-what to get them shelled, blanched, and peeled in order to eat a single bean. But Sophie Brickman at the San Francisco Chronicle says we can forget all that. She has a much simpler method.Brickman’s advice is to toss the whole fava beans, still in their pod, in olive oil and roast them in the oven until tender. This transforms the waxy outer coating around the beans from annoying to edible.
May 2, 2011
Quick Tip: How to Roast Eggplant on the Stove Top
We’re deep into a baba ganoush love affair at the moment, helped by the fact that eggplants are finally starting to appear at the farmers market. We like ours with a bit of smokiness to it, but without a grill, we’ve had to improvise. Here’s how we’ve been doing it on the stove top.You first prick each eggplant with a knife or a fork and then lay it directly over the flames on your gas stove top.
Jul 26, 2010
Try This: Roasted Cardoon
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.First, I prepared the cardoons as detailed in that link. Next, I preheated the oven to 425 degrees Fahrenheit, and brushed the cardoons on both sides with olive oil on a baking sheet.
Mar 5, 2010
Easy Winter Recipe: Roasted Sunchokes
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!
Jan 6, 2010
Quick Tip: How to Roast Peppers
“Roasting” in this case is a bit of a misnomer. We might better call this technique “charring”! In either case, roasted peppers are a delicious addition to salads, frittatas, and a whole lot more.Here’s how…If you have a gas stove, the easiest method for roasting peppers is right on the stove top. Turn a burner to the highest setting and set your pepper directly on the flame. Use a pair of tongs to turn the pepper until the skin is completely blackened.
Aug 25, 2008