If you haven’t enjoyed Greek yogurt’s savory side, this Roasted Romanesco with Pickled Shallot, Cilantro and Greek Yogurt is the perfect place for you to start. It is packed with contrasting textures and both deep (caramelized vegetables!) and bright flavors (pickled shallot! lime! fresh herbs!). Each bite is a small celebration in your mouth.
Consider this a roadmap to a flavorful broth and then vary your add-ins based on what you have. The essentials are coconut milk, a broth of any kind, some sort of allium (garlic, onions, scallions, etc.) and ginger. The protein, vegetables and starch are all flexible. For instance, leave out the meatballs and/or chickpeas entirely, […]
The environment, sustainability, climate change and conservation have become more central topics as of recent. It’s not uncommon to feel overwhelmed by all of the data; you want to make a difference, but feel helpless as to how you alone can make a dent. In his book “We are the Weather,” Jonathan Safran Foer writes, […]
Winter is abundant with great root vegetables like carrots or parsnips. We don’t want to exclusively eat soups and stews, so enjoy making this dip that is fresh but hearty at the same time. We made it with Bon Appetit’s Flatbread which was inspired by Joshua McFadden’s recipe at Tusk in Portland, Oregon. Serve this […]
If you’ve walked around your local store you can’t help but notice a few things: pumpkin spice everything, halloween candy, and squash! I’d love to do a guide to the best halloween candy but that’s for another day. I’ve compiled a guide to help you determine which squash is best for your recipe and exactly […]