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
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 [...]
When it comes to vegetables, you can’t beat the roasted ones. The slow-cooking process (as opposed to a quick pan fry) both accentuates and moderates the flavor of everything from beets to zucchini. The prize for Most Amazing Transformation probably goes to garlic, which turns into a creamy, smooth paste that’s almost sweet. It occurred [...]
Palomino sauce is often overlooked in favor of its better-known cousins, marinara and bolognese. (Bolognese has meat; marinara does not.) Like those cousins, palomino is tomato-based–in fact, it’s marinara with cream added–and can be served over pasta, chicken, and seafood. Here’s a lower-fat version of palomino: it’s made with goat milk instead of cream. Goat [...]
