Why taste one thing when you can taste three? Or four or five? Not only are nibbles — or “small plates,” if you want to get fancy about it — usually something quick and simple, if you have enough nibbles on a plate, you have a meal! So the next time you’re in the mood [...]
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Mirepoix is a fixture of classic French cuisine: it’s a mixture of diced and sautéed carrots, celery, and onions used as a base for soups, stews, stocks, and sauces. You can add other vegetables and whatever herbs you’d like to tailor it to your tongue; like the staple Latin sofrito blend of garlic, onion, and [...]
Artichokes are wonderful vegetables–they have an exotic flair, they’re something of a delicacy, and their flavor is sweetly unique. They’re also rather time-consuming to prepare…although you’re sure to impress your dinner guests if you can expertly cut out their artichoke hearts. But here’s a way to serve artichokes that’s very simple: roast them. Serve on [...]
The allium family includes everything from the delicate chive to the hardy leek to the eye-stinging yellow onion. “Spring” onions refer to the greener, milder types that were traditionally harvested in the spring: green onions or scallions. The more-familiar types–red, yellow, white, Spanish–are “storage” or “dry” onions. There isn’t as wide of a gulf in [...]
