Things taste bolder when roasted. No, not coffee beans… Take colorful bell peppers for example.
Category: Vegetables and Salads
A handwritten note from my grandmother on an early 1960’s newspaper recipe, “Danish” Cucumber Salad said, “Good!” So it must be. And so it is. Now, it’s even better.
Big bold flavors, and super-fast. Isn’t that want you want sometimes? Thick sliced, roasted tomatoes with a dollop of pesto and melted cheese.
When a friend (or farmers’ market) gives you freshly picked fava beans, smile, say thank you, and get shelling!
Potatoes are like flavor sponges. Being a fairly blank palette, what you put into them makes a big difference.
My Polish half is calling me. It seems I cannot go very long without pickling something. Today: Mushrooms!
It took me awhile to understand and bond with Brussels sprouts. We started off on the wrong foot. It didn’t make a good first impression. It wasn’t until I went on a roasting vegetable binge that I began to appreciate – and now love – Brussels.
Bitter. An overrated emotion, but an underused taste. I’m not jaded, but I have been embracing the bitter lately. Take radicchio for example.
“Make sure you get the handwritten ones – they’re the best,” said my Uncle while I was looking through the hundreds of recipes my Grandmother created and saved over decades. Her recipe for Cardamom Glazed Carrots caught my eye for a couple of reasons.
These slightly sweet, slightly tart pickled red onions can be eaten right out of the jar. Or, in a hundred other ways.
