Americans eat oats for breakfast and in the occasional cookie. Scots eat them for breakfast, too…and for lunch and dinner and everything in between. They eat them in scones and stews and porridges and even with fish. And why not? Not only are oats one of the most nutrient-rich grains on the planet, they have [...]
As much as I adore fresh, raw ingredients in my salads, sometimes I think roasting veggies makes them taste even better. There’s something about that slow-cooked, vaguely-carmelized flavor that makes a roasted salad explode on my tongue in an ever-so-smooth kind of way. And such salads are ridiculously easy to make — the veggies themselves [...]
I used to have beetaphobia: the fear that working with beets would cause some sort of purple eruption in my kitchen that I’d never get clean. (Or that whatever outfit I wore while making them would turn a permanent purple-pink.) Ever since I lived in Costa Rica and saw people casually roast, chop, and serve [...]
Not only does parsley contain impressive amounts of vitamin A, it also has the power to ease garlic-induced halitosis and brighten the flavor of almost any food. It’s traditionally used as one of the herbs in the French bouquet garni or as a garnish–a sprinkling of its vivid green leaves could make even gruel look [...]
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 [...]
Canned beets are good, but roasted fresh beets are even better! They’re easy to prepare and aren’t as messy as you’d think. In fact, if you use glass or metal utensils instead of wood or plastic, clean-up is simple.
To roast beets:
Preheat oven to 350 degrees.
Snip off tops of beets (looks like the top of an [...]
Bell peppers are wonderful additions to salads, sauces, soups…almost any savory dish. Roasting them adds a sweet/smoky dimension that sautéing doesn’t. It’s a simple process, but one you have to keep an eye on. How long it takes depends somewhat on the size of the pepper and somewhat on how blackened you prefer to have [...]
