Best Baked Potatoes. To produce baked potatoes with an evenly fluffy interior, we figured out their ideal doneness temperature: 205 degrees.
Baking them in a hot (450-degree) oven prevents a leathery “pellicle” from forming underneath the peel. To season the skin, we coat the potatoes in salty water before baking; we crisp the skin by painting it with vegetable oil once the potatoes are cooked through and then baking the potatoes for an additional 10 minutes. How To Roast Any Vegetable. I am a firm believer in the power of a roasted vegetable.
Not only can virtually every vegetable be cooked in this way — no recipe required — but roasted vegetables are universally pleasurable to eat. Have a picky eater in the house? Want a break from your usual steamed veggie side dish? Try roasting your broccoli or green beans or cauliflower tonight. Broccoli With Anchovies and Garlic Recipe - NYT Cooking. Squashed Potatoes Recipe on Food52. The Best Garlic Roasted Brussels Sprouts. Brussels Sprouts.
Better Tomorrow Vegan Chili. (Hot soup) The story of chili always ends with the statement that it’s better the second day.
So why don’t we just make it ahead of time and consider that first day as part of the cooking process? I do. My “vegan-ified” version uses pecans, which have a distinct richness and “meaty” mouthfeel, and play very nicely with the brown spices. Try This Mouthwatering Parmesan Potato Recipe. Spicy Oven-Roasted Chickpeas Recipe. Whole Cauliflower Braised in Tomato Sauce. Cauliflower often gets a bad reputation as a “boring” vegetable, but don’t be fooled: It can make a showstopping entree when it’s cooked the right way.
P.S. Click here to get a FREE jar of my new favorite Paleo-Friendly Tomato Sauce (while supplies last!) Slow Cooker Cauliflower Chicken Chowder. I love cauliflower.
I love it mashed. Weight Watchers — Zucchini Fries Recipe. Vegan Tomato Kibbeh. We tend to think of kibbeh dishes as having to do strictly with meat, but there is a tremendous Lebanese tradition of vegetarian kibbeh.
While tomato kibbeh is at its finest at the height of tomato season, it tastes wonderful even with winter tomatoes. Serve the kibbeh with fattoush or a romaine salad, labneh, pita bread, and olives. 1 1/2 cups / 285 g fine bulgur (#1 grade)5 sprigs fresh flat-leaf parsley2 sprigs fresh mint1 medium-size sweet onion, coarsely chopped2 large, ripe tomatoes (1 pound)1/2 red bell pepper, seeded, cored, and coarsely chopped1 1/2 teaspoons kosher saltFew grinds of black pepper1/2 teaspoon ground cinnamon1/4 teaspoon cayenne pepper2 teaspoons crushed dried mint (see note at bottom)Juice of 1 lemon1/2 cup / 120 mL extra-virgin olive oil, plus more for garnish Place the bulgur in a medium mixing bowl.
In a food processor, pulse the parsley and mint until they are finely chopped, but not pureed. Spaghetti Squash Lasagna with Broccolini. Balsamic-Roasted Shallots Recipe on Food52. Slow-cooked Zucchini with Tarragon. I love this method of cooking zucchini.
It is the one I return to time and again—and the recipe I have been asked for more than any other over the years. It works as an accompaniment with almost any dish. Use another soft herb in place of the tarragon if you like—the zucchini will happily partner basil, mint, parsley, or chervil. In order to achieve the gentle unctuous flavor and texture that you are looking for, it is essential to cook the zucchini really slowly over the gentlest possible heat, without letting them brown. 12 small firm zucchini3 Tbsp extra virgin olive oil3 Tbsp [40 g] unsalted butter2 garlic cloves, peeled and crushed5 tarragon sprigs, leaves only, choppedSea salt and freshly ground black pepper.
Whole Herb-Roasted Cauliflower. 3 litres chicken stock 8 sprigs sage 8 sprigs thyme 8 sprigs oregano 6 cloves garlic, skin on 1 x 600g head cauliflower 50g butter, melted 2 tablespoons extra virgin olive oil Sumac salt 1 teaspoon sea salt flakes 1 teaspoon sumac1/2 teaspoon dried chilli flakes Preheat oven to 200°C (400°F).
To make the sumac salt, combine the salt, sumac and chilli flakes and set aside. Place the stock, sage, thyme, oregano and garlic in a deep saucepan over high heat and bring to the boil. Add the cauliflower, reduce the heat to low, cover and simmer for 8–10 minutes or until tender. Remove the cauliflower from the saucepan and strain the stock. Golden Baked Onions. Classic French Aligot Recipe. Updated September 19, 2016.
Aligot isn’t so much a side dish as it is a work of art. Humble potatoes and cheese are beaten together with crème fraiche until they form silky, smooth ribbons of pureed potato. It’s a deliciously hearty recipe, and it’s tempting to eat it all by itself, in the dead of winter, for its sheer comfort value. Ina Garten’s Parmesan-Roasted Broccoli 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.