Archive for the ‘vegetables’ Category

Most of our favorite condiments rely on vinegar – ketchup, pickles, mustard, barbecue sauce, salad dressings. Vinegar’s hit of pungent acidity provides a bitter/salt flavor combo that gets us to really notice the food it presents – like a ringmaster for the greatest bite on earth. Every cool chef in … Read More

Equipped with a blender, a pot, 2-3 sauté pans, an ice bath and a watch to time the speed at which you whip up this five-ingredient recipe, you’ll get a meal that presents as restaurant fare without all the fuss and expense. If scallops aren’t your thing, roasted shrimp or sautéed … Read More

We have a full-on main course meal that, despite begin loaded with veggies, kids will devour.  With 300 cals per serving and do-ahead steps, everyone wins with our goodie two-cheese nachos. It’s what’s for dinner.

For all practical purposes, if you need to sell-in fresh tomato tart to your family, tell them it’s like pizza.  Yet comparing fresh tomato tart to pizza is like comparing Vegas to Rome – they both have fountains and statues of Caesar, but the experiences are quite different.

Taking advantage of … Read More

Three bean is a summer salad staple, but if you’re like me, three bean is one bean too many.  Kidney, you’re welcome in my chili, but I do not dig your chalky bite of paste in my cold salads.  Yotam Ottolenghi  improves three bean salad’s taste and visual appeal with toss … Read More

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