I was always taught to peel carrots, but this recipe came about one night when I had some beautiful carrots and was just a little too tired to peel them before cooking. The cumin focuses on the pleasantly butter taste of the carrot skins as they roast, and the coriander harnesses the sweetness of …
Vegetables & Grains
Sweet Potato Puree with Brown Butter
Sweet potatoes have a lot of flavor on their own, which is only enhanced by the subtle additions of citrus and fresh and ground ginger in this puree. Butter definitely belongs with this vegetable almost more than any other tuber. The puree has a slightly rustic chunky texture, perfect for a pork …
Chickpea and Charred Onion Salad
Beefsteak Tomato. Bacon, and Red Onion Salad
When using raw onion in a salad, I like to slice it and crisp it up by soaking it in ice water with some vinegar (this also removes some of that assertive raw onion flavor). It’s a simple step that makes a big difference. While many American steakhouses leave their tomatoes out and serve them at …
Crispy Brussels Sprouts Salad
One of my favorite ingredient combinations is Brussels sprouts and bacon. And I love using Brussels sprouts raw and cooked in the same dish. To me, fried Brussels sprouts taste like nori seaweed, full of umami. The soy sauce in the vinaigrette here adds a deep salty note alongside the bacon without …
