Roasting is my favorite way to enjoy a non-peak-season tomato. For this simple dish, bread cubes are toasted in bacon fat before being combined with diced tomatoes, a little sugar, garlic, and basil, then topped with parmesan cheese, and baked until golden and bubbly.
I’ve rediscovered my love for cauliflower through simple recipes that let it shine, like Millie Peartree’s Blackened Cauliflower – cauliflower florets tossed in a flavorful mixture of smoked paprika, onion and garlic powder, red pepper flakes, thyme, black pepper, and sumac, and roasted in a very hot oven until tender and nicely browned.
The best are the ultra-crispy ones found in many restaurants (which is typically achieved by deep frying). At home, I’m not deep frying sprouts, so my ideal version is roasted at high heat, like Andy Baraghani’s Charred Brussels Sprouts with Creamy Nuoc Cham!
Derek Lucci’s Makheua Yao Pad Tao Jiao, a stir-fried eggplant with minced pork dish, has become a favorite in our apartment. Japanese eggplants are fried with cornstarch, then combined with minced pork, garlic, Thai chilies, and a stir-fry sauce.
One of my favorite ways to enjoy cabbage is with a nice char, like Andy Baraghani’s Tahini-Smothered Charred Cabbage. The wedged cabbage is rubbed with olive oil and sprinkled with salt, then charred on both sides before being drizzled with creamy tahini-lemon sauce with hints of garlic, honey, and cumin. A sprinkling of dill and sesame seeds is all you need before digging in!
Ina’s Baked Farro and Butternut Squash was one of the very first Ina recipes I made (#22 to be exact) and a dish that’s made it to many “Best of Ina” lists. It’s such a simple recipe that’s hearty enough to be the dinner main but also works well as a side.
Mike Solomonov’s Spicy Roasted Cauliflower with Tahini involves quartering cauliflower, seasoning with various spices, and roasting until tender, then finishing with a drizzle of lemon, tahini, and cilantro for a visually appealing and tasty meal!
We continue our New Year’s Day meal with Millie Peartree’s Southern Collard Greens – which hopefully brings us prosperity in 2024! After sautéing chopped Vidalia onions, sliced collard greens are added to the Dutch oven along with a pound of smoked turkey parts. Covered in […]