This is a tale of two culinary possibilities: turning a classic pasta dish into a pizza of sorts and how to save your summer tomato surplus without having to resort to canning. I’m all for canning, mind you, but it’s a lot easier to throw something into a bag than can it. The fact that [...]
Raw bell peppers are delicious, but roasted bell peppers are even better. They’re also ridiculously easy to roast yourself: just put the pepper(s) on the center oven rack and roast for 20 minutes at 425F. Immediately drop the pepper(s) into a plastic zip-loc bag, seal, and let sit until cool enough to handle. (The cooling-off [...]
They call it raita in India, tzatziki in the Middle East, and tarator in Bulgaria. We call it tartar sauce, and we make it with pickles instead of cucumbers and mayonnaise instead of yogurt. Frankly, though, it’s time to revisit the original versions for some inspiration, because rich, creamy Greek yogurt kicks commercial mayonnaise to [...]
Continue reading about Adventures in Sauce (or How to Make the Dip Your Own)
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 [...]
This African-influenced stew hovers somewhere between being a thick, Italian pomodoro sauce and American chili. You can spoon it over rice or couscous, serve it with crispy flatbread (in this case, a toasted pita with Parmesan cheese), or eat it all on its own. Be sure, though, to buy good-quality tomato sauce–it will be the [...]
What other fruit is made into sauce, juice, chutney, relish…and is equally delicious served alongside chicken or in a chocolate cake? Not only are cranberries one of the few fruits native to the U.S., they’re also amongst our most-consumed. I like to slip them into baked goods: pumpkin bread, blueberry muffins, and brownies become even [...]
