How can there be such a thing? Well, according to chefs interviewed by Thrillist, there are. So in praise of BEETS, a root vegetable lauded by Ty Kotz of Topping Rose House (Bridgehampton), Brian Malarkey of Searsucker Restaurants (Los Angeles) and Bill Telepan of Telepan, Telepan Local (New York), I offer you Beets with Tahini […]

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9-Recipe Challenge

by Adrienne Matt on March 10, 2011

in Vegetables

I just came across an article in Wallet Pop about which vegetables give you the most bang for your buck. They list 10 but include cauliflower twice (hello, copyediting!). So I’m going to try new and different ways of cooking these vegetables, trying combinations I haven’t tried before. Take a read: Top 10 Vegetables With […]

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Mussels with Merguez in Saffron and Beer

March 9, 2011 Beef & Lamb

I brought back quite a bit of saffron from Morocco but have been reluctant to use it. This time of year, warming foods are best and saffron can pack some heat. My chef friend William reminded me how to clean mussels of the sand they usually have inside their shells. In a large bowl, pour […]

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Turnip Puree Recipe

March 2, 2011 Vegetables

Yes, we’re still in the throes of root vegetable season. All the better to whip up new ways to eat them. A simple steaming is all it takes to get turnips soft enough to mash. You can add butter, dried herbs, fresh herbs or even dried fruit to mix it up. Get creative. 1/2 pound […]

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Salmon Crudites Recipe

February 25, 2011 Entertaining

This is a great app to have handy, you know, for those “sure, come back to my place” nights. I used seaweed rice crackers for more punch but even simple melba toast will work fine. Pumpernickel toast points would also be lovely for contrast. 1 16oz can of salmon, drained 1 T fresh dill, finely […]

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Taking the Mystery Out of Portion Control

February 15, 2011 Vegetables

You may want to shed weight or simply watch what you eat. A part of learning healthier eating habits includes portion control. It might sound restrictive but once you learn the principles, it can be quite liberating. Train your eyes Ever heard the expression “my eyes were bigger than my stomach”? When you’re first learning […]

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Peperonata Recipe

February 14, 2011 Entertaining

Here’s another quick appetizer … and it’s the right hue for Valentine’s Day … and the right note: savory and sweet. This keeps well for several days, so it’s a great make-ahead for parties. 3 oz raisins 1/2 cup Balsamic vinegar 12 oz roasted red peppers, drained and coarsely chopped 1 small red onion, coarsely […]

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Sun-dried Tomato and Spinach Quiche Recipe

February 13, 2011 Baked

Quiche is a great dish to enjoy now and serves as fast food during the week. This time of year, I suggested cooked greens for a side side. When it’s warmer out, opt for salad. 1 gluten-free pie crust 2 large eggs 2 large egg yolks 1 cup whole milk 1 cup heavy cream 1/2 […]

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Roasted Brussels Sprouts Recipe

February 9, 2011 Fall / Autumn

We are nearing the end of Brussels sprout season, so get roasting! I recommend using olive oil and sea salt to season sprouts. After a bit of carmelizing in the oven, they don’t need much more flavor. Place at least one oven rack in the middle of the oven. Turn the oven on to 450 […]

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Easy Bresaola Appetizers Recipe

February 8, 2011 Entertaining

This is a super easy, assemble and go appetizer. In this photo, it’s paired down but the other ingredients add excellent texture and flavor. Version 1 1 bosc pear, ripe but firm 16 pieces of arugula 8 strips of shaved Parmesan 8 slices bresaola (cured, dried beef) Slice the pear into 8 pieces, avoiding seeds. […]

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