As long as you’re not planning on stuffing them, when you go for potatoes, give the smallest ones a try. They have a higher skin-to-inner-flesh ratio than the big boys do (which gives them a nutritional edge), they cook much faster thanks to their diminutive stature, and all you have to do to make them [...]
Continue reading about Potatoes Any Way You Want Them: Plain, Sautéed or Herbed
Roasted garlic is the perfect example of how one inexpensive ingredient can become an unbelievably flavorful gourmet-level ingredient. All you need is 45 minutes of hands-off time and a little bit of knowledge. And a sheet of aluminum foil. After you’ve roasted your garlic, you can use it immediately or keep it in the refrigerator [...]
Continue reading about Roasted Garlic: A Gift from the Culinary Gods
You say pa-tay-to, I say pa-tah-to…or I say yuca. Or maybe ñame or taro or edo or any of the many other tuber vegetables there are out there. (Although I would assume that Peruvians — who were the world’s original potato growers — would also say patata since they enjoy over 3,000 varieties of them.) [...]
It’s official: summertime just ain’t summertime unless I have a pesto posting. Or two or three, seeing as I can’t think of a yummier dish to make with my favorite herb! (Although non-classic herbs like cilantro and dill also make great pesto; try pairing the former with almonds and the latter with walnuts.) At this [...]
I have asparagus on the brain. Considering that I recently got back from a trip to Germany, that’s not surprising — Germans go nuts over Spargel (asparagus) at this time of year. According to them, Spargel is the “queen” of vegetables. Not sure what the king is, but the queen sure does pop up on [...]
You can put whatever you want on top of a pizza and still have a “pizza.” Pies can have an infinity of fillings and still be “pies.” The name is all about the structural concept of the dish, not the details. Category dishes like pizzas and pies are fun to play with — although you [...]
Continue reading about Relocating Cilantro to an Italian Classic
Crunchy lettuce is great…but so is wilted lettuce! Lettuces with a faint bitterness/pepperiness to them — arugula, watercress, frisée — are especially good complements to savory dishes. Plus, because they wilt so quickly, they’re a snap to toss into a sautée or stir-fry at the last minute. Just the heat coming from the pan and [...]
The arugula piles up sometimes, doesn’t it? (Especially now that we’re getting into lettuce-growing season.) Even if you don’t have a lettuce garden, I bet you’ve stared down a half-full container of baby greens and wondered what to do with it. Salads are great, but no dish can tickle your gastronomic fancy 100% of the [...]
It’s true when it comes to food and people — opposites attract. Just the thought of some dishes makes our mouths water: sweet and sour Asian marinades, creamy and spicy curries, smooth and crunchy Mexican fried ice cream. There’s something irresistible about having yin and yang all on one plate. To get that polar effect [...]
Call it the next incarnation, call it fusion cuisine, or call it for what it is–a vague version of falafel that became glorified hummus. Being a big chickpea fan, I was pleasantly surprised by the result. This would be a great high-flavor, low-fat dip to bring to a party! 1 15-oz. can of chickpeas, drained [...]
