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Tips & Tricks: Perfect Roasted Vegetables. Sort vegetables according to groups—note that these groups don’t correspond exactly to scientific classifications, but rather to the length of time it takes those vegetables to cook.

Tips & Tricks: Perfect Roasted Vegetables

The categories are meant to be easy to remember and practical, but they’re not the stuff of textbooks, capiche? Some common roasting candidates are below. Don’t know which group your vegetable of choice falls into? Ask us in the comments. LONGER COOK TIME (about 45 min at 425 °F / 218 °C) Squash: kabocha, pumpkin, butternut, acorn, delicata Roots and tubers: Potatoes, parsnips, yams, beets, carrots Alliums: Garlic, onions, shallots, leeks SHORTER COOK TIME (about 25 min at 425 °F / 218 °C) Brassica flowers and buds: Cauliflower, brussels sprouts, broccoli Mushrooms: Porcini, chanterelle, shiitake, morels, cremini, portobello. Sea Bass with Sweet & Sour Savoy Cabbage (Spigola con Verza in Agro-Dolce) During our recent trip to Sardinia, we had a nice dinner at Albisbe4 in Alghero.

Sea Bass with Sweet & Sour Savoy Cabbage (Spigola con Verza in Agro-Dolce)

As secondo piatto I had sea bass with sweet & sour savoy cabbage that I really enjoyed, and so I decided to recreate something similar at home. The combination of tender sea bass with crispy skin and crunchy sweet and sour cabbage works very well. The sea bass can be cooked either sous-vide or in the oven. European sea bass, which I have seen in the USA under its French name loup de mer, is one of my favorite fishes. A Bright, Simple Broccoli Side Dish You Can Make in 15 Minutes. Seven ingredients. Four simple steps. One killer side dish. It couldn’t be easier to whip up this versatile veggie recipe, and you’ll love the way the fresh, vibrant broccoli gets punched up with spicy chili flakes and a healthy hit of lemon juice, plus the lovely, rich flavor of toasted pine nuts.

Serve it alongside crispy chicken breast or some sous vide steak for a well-balanced weeknight dinner. Grilled Tofu With Chipotle-Miso Sauce Recipe. Cheesy Roasted Asparagus With Crispy Crunchies Recipe on Food52. Sheet-Pan Crisp Tofu and Sweet Potatoes Recipe. Caramelized Onions Recipe. Don't throw out that sprouted garlic — use it as a vegetable instead. Ina Garten’s Parmesan-Roasted Broccoli Recipe on Food52. Test Kitchen-Approved Author Notes In November 2008, Adam Roberts published a blog post with the headline “The Best Broccoli of Your Life”, about a recipe from Barefoot Contessa Back to Basics. He promised that at least one person liked the broccoli more than steak.

This post has since become the most popular in the history of his blog The Amateur Gourmet—one of the first food blogs and, until Roberts quieted the blog in 2015, one of the most beloved. Adapted slightly from Barefoot Contessa Back to Basics (Clarkson Potter, 2008). Roasted Red Peppers Marinated with Olives & Capers. Oven-Roasted Tofu Is the Vegetarian Main We've Been Waiting For. Tutoriel DIY Recette de Kimchi / Willy le chou sur le devant de la scène. Passons maintenant à l’étape de la sublimation.

Tutoriel DIY Recette de Kimchi / Willy le chou sur le devant de la scène

Parce que c’est bien beau tout ça, mais Willy se sent un peu seul dans ce grand saladier !!! Yotam Ottolenghi & Ramael Scully’s Burnt Green Onion Dip with Curly Kale Recipe on Food52. Untitled. Untitled. Dining in Italy: Angiolina. A trattoria is an Italian restaurant that is less formal than a ristorante, with lower prices and often larger portions.

Dining in Italy: Angiolina

There is no official definition of the distinction and many trattorie call themselves ristorante, to make it more confusing. The Gambero Rosso restaurant guide awards fork ratings to restaurants (forchette), and shrimp ratings to trattorie (gamberi). Vite fait, bien fait: les beignets de courgettes. A préparer pour un apéro, en entrée ou en plat principal accompagné d'une salade, ces petits beignets sont aussi un bon moyen de faire manger des légumes aux enfants.

Vite fait, bien fait: les beignets de courgettes

Baked Vegetables with Cheese. This dish was inspired by something we had in a restaurant in Corsica last year: roasted eggplant, zucchini, and bell peppers, that are subsequently baked with a generous amount of cheese.

Baked Vegetables with Cheese

The Sardinian pecorino I used for my own rendition was a bit too dry so it did not melt properly, but it tasted great all the same. The vegetables take a lot longer to cook (especially the eggplant; with peppers and zucchini it is not such an issue if they are still a bit raw, but raw eggplant is like banana peel) than the cheese to melt, that is why the vegetables need to be roasted before adding the cheese. The result is very tasty and can be served as an appetizer, side dish, for lunch, or as a vegetarian main course. Ingredients For 3 servings. Baked Vegetables with Cheese. Persian-squashpomegranate-pistachios-cooking-instructions-a8517141. Persian squash, pomegranate and pistachios A beautiful dish of roasted squash and baked za'atar-spiced chickpeas, studded with pomegranate seeds, chopped pistachios and torn mint. Drizzled with a maple and protein-rich tahini drizzle, high in calcium for strong bones. ​400g butternut squash1 tbsp oil120g tenderstem broccoli 1 pomegranate240g chickpeas (drained) 1 tbsp za'atar​​ 1 tbsp tahini 1 tsp maple syrup ​​½ lemon ​20g pistachios Medium handful of fresh mint Preheat the oven to 200C/gas 6.

Slice the squash into quarters, removing the seeds. Grilled Eggplant, Halloumi and Pesto Burgers. Here is a vegetarian grilled eggplant, halloumi and pesto burgers recipe that even meat lovers will go crazy for.

Grilled Eggplant, Halloumi and Pesto Burgers

This is perfect for weekend and holiday grilling. Halloumi is one of my favorite cheeses. This salty, dense cheese is from Cyprus and is great for grilling. You can substitute halloumi with mozzarella, feta or paneer, but it just wont be the same :( But if you do use any of the substitutions, remember that you don’t have to grill the mozzarella or feta. Zucchini Stuffed with Pine Nuts and Basil.

The zest of it. It’s good to be home.

the zest of it

At least it is now. The first couple of days were pretty grim, when the fall-out from a hasty pre-Christmas departure, now coated in three weeks of dust, met three suitcases full of dirty washing and a flock of christmas presents. For the first half hour I sat staring at the sink, wishing I had at least done the washing-up (impressive slovenliness, even by my standards) while Luca shook the dry-needles from the christmas tree into the rug. I am still picking needles out of the rug and the underneath of my socks, but apart from that we have more less got back into a rhythm. Pork » Carl Legge. Salumi delivers on its promises.

Pork » Carl Legge

If you want a comprehensive, understandable, useable and enjoyable guide to how to dry cure & preserve meats Italian style, this is it. It’s suitable for the chef, semi-pro or novice home practitioner. I wish that this book had been published a few years earlier to save me some hard won experience. Salumi: The Craft of Italian Dry Curing is written by the authors of the acclaimed Charcuterie – Michael Ruhlman & Brian Polcyn.

Shrimp Saganaki. However you serve it, you MUST have some very fresh, crusty bread, because you are going to want to sop up every last bit of this sauce.

Shrimp Saganaki

For a printable recipe, click here Serves 2 (as a main course) Variation: Leave out the shrimp and crack a couple of eggs into each ramekin. Bake 10 minutes or until whites are set and yolks are still runny. Spicy Edamame Might Be My Favorite Healthy Snack Ever. Edamame is loaded with protein, fiber, and good carbs. It’s also super easy to prepare and fun to eat. Look for organic as often as possible; edamame is just a fancy word for soy beans and a lot of soy in the US is genetically modified.

While just plain or lightly salted edamame makes a great on-the-go snack, the spicy version below is one of my all-time-favorite to-die-for spicy treats. Raw garlic is loaded with antioxidants and healing properties; some nutritionists say that it’s the most powerful medicine on the planet. It’s also potent, so hopefully whoever you enjoy this treat with likes it as much as you do. Between the kick from the raw garlic, rich flavor of the toasted sesame oil and heat from the chili flakes this snack is a total party in your mouth.

Spicy Edamame スパイシー枝豆. Fiery and spicy edamame beans sautéed with chili paste, garlic, and miso. It’s intensely delicious. You won’t be able to stop eating these! Have you tried edamame before? Edamame beans are green soybeans, with a sweet, mild and slightly “bean-y” flavor. Izakaya Style Japanese Edamame - Soy Beans In Pod Recipe. Skillet.lifehacker. Ina Garten’s Parmesan-Roasted Broccoli Recipe on Food52. "Ottolenghi-fied" Sweet Potatoes Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up. Japanese pickles are the key to getting kids to eat greens, Danish gastrophysicist says. LONDON – A prominent Danish gastrophysicist has made a bold claim: He believes he can get children to not only eat broccoli but enjoy it too.

Having spent the last decade researching and writing on Japanese cuisine, professor Ole G. Mouritsen has turned his attention to tsukemono (Japanese pickles), and believes they are the key to getting children (and some adults) to embrace vegetables. Tsukemono — vegetables, fruit or flowers that have been preserved in a pickling ingredient such as soy sauce, sake or vinegar — are a mainstay of the traditional Japanese meal.

There are believed to be around 4,000 varieties in Japan. Carciofi alla Romana: The Other Delicious Roman Artichoke Dish. [Photographs: Vicky Wasik] There are many reasons not to cook artichokes out of season, the least obvious of which is that they can spontaneously combust. I'm not joking. I was trimming some leathery artichokes a few months ago, in the middle of summer, and they began to catch fire from the friction of the blade as I sliced through the dry, woody leaves. You can see proof of it on this Twitter thread. Artichokes that suddenly ignite might be a sign that I shouldn't be publishing a recipe for them in October, but thanks to California's climate, you can usually get fresh artichokes this time of year, even though spring is when they're most abundant.

Artichokes play an important role in Italian cooking. How Hugh Fearnley-Whittingstall is getting us to eat much more veg. Anna Jones' Favorite Lentils with Roasted Tomatoes & Horseradish Recipe on Food52. Absurdly Addictive Asparagus Recipe on Food52. Author Notes I guess there's a reason Vosges Haut-chocolat Bacon and Chocolate bars are growing in just seems that when you add bacon to almost anything, the salty smokiness heightens the other ingredients. How to Make Tastier Roasted Veggies - PureWow. Cauliflower Chickpea Patties [Vegan] The day I made these cauliflower chickpea patties and I polished all of them off ... I didn’t share at all!

Zucchini Fritters with Garlic Herb Yogurt Sauce. - Sallys Baking Addiction. Caramelized Cauliflower. Cauliflower can do so much more than just look sad on a veggie tray! How To Make (Amazing!) Whipped Feta. – How Sweet It Is. I don’t even know what to saaaay. Parmesan Roasted Cauliflower. Baked Parmesan Mushrooms. Roasted Cauliflower with Gremolata Bread Crumbs Recipe on Food52. Sautéed Brussels Sprouts with Pancetta. Warm new potato, broad bean and chorizo salad with garlic mayonnaise. How to Make Zucchini Parmesan Crisps.

Porcini butter recipe. Grilled Peach, Halloumi, and Mint "Caprese" Recipe on Food52. Cauliflower Melts recipe. Crunchy Pickled Radish Slices. Recipe for Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions) Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs Recipe - Francis Mallmann. Garlicky Mushroom-Onion Toasts Recipe - Francis Mallmann. Food52. Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips recipe. The perfect ‘marinade’ for tired & hungry cooks. 5 simple steps to healthy eating, the stonesoup way. An unbeatable beet salad. Fast and Easy Pickled Onion. How To Make Eggplant Bacon — Cooking Lessons from The Kitchn. Fried Cauliflower With Tahini And Pomegranate Molasses Recipe. How To Make Eggplant Bacon. Chefsteps. How to Grill Vegetables and Mushrooms. Cauliflower Melts recipe. Warm Squash Salad.

Sicilian Pasta and Cauliflower Gratin (Gratin di Mezze Maniche al Cavolfiore)


How to Make Potato Salad Without a Recipe. Josh Ozersky's 3-Minute Hash Browns Recipe on Food52. Yotam Ottolenghi on Why You Should Be Cooking with Dried Limes. Zahav's Hummus Tehina Recipe on Food52. Carbonara Pizza. Hortus Cuisine Shows Us How to Make Kale Chips. Suzanne Goin's Slow-Cooked Cavolo Nero (a.k.a. Tuscan Kale) Recipe on Food52. Stuart Brioza's Mushrooms in Pickle-Brine Butter Recipe on Food52.

Vinegar Carrots with Toasted Sesame Seeds Recipe on Food52. Grilled Ratatouille. Char-grilled Broccoli with Chickpeas, Almonds, Lemon and Chilli. Tunisian Grilled Peppers and Tomatoes with Couscous. Delicious Vegetarian Moussaka Recipe with Mushroom Sauce. Creamy French lentils with mushrooms and kale. Borlotti Beans on Toast with Greens Recipe on Food52. Food52. Food52. Roasted Squash "Carbonara" Bruno, Chief of Police - Salades et legumes. Slow-Roasted Cauliflower. Spicy Cauliflower Stir-Fry — 5 Recipes to Eat with Rice from The Woks of Life. Food52. Tuscan Beans Recipe. The 3 Kinds of Caramelized Onions Every Home Cook Should Know.

Canal House's Marinated Zucchini Recipe on Food52. Spring Onions, Fava Beans and Bacon.


Zucchini "Fries" Tomato. The 2 Best Ways to Make Simple Fresh Tomato Sauce (Tomato Coulis)