Techniques
Toasted, Peeled Walnuts
Toasting nuts is a lovely way to deepen their flavor and firm their texture. They don’t actually become crispy, but they develop a firmer texture. After they are toasted, the skins become loose and you can rub them off in a towel. The tannins, which are bitter, are located under the skins. So, when you rub…
Roasted Root Vegetables
Roasted root vegetables are so simple to prepare. They add a deep, earthy heartiness to a meal. The vegetables above graced our Thanksgiving table. I recommend them as a satisfying side for roasted meats, such as turkey, ham, or beef. Our vegetarians guests found them filling and comforting, too.
Thanksgiving Recipes
As you might imagine, Thanksgiving is my favorite holiday. Here is a selection of my recipes that will complement any Thanksgiving table. Just click on the links to go to the relevant recipes on the blog.
Good Ingredients
A dish is always a product of its ingredients. When creating a dish from a small number of ingredients, this adage rings especially true. In salads, the ingredients really shine, so, when you can, spend more for top quality vinegars and oils. Think about it: you only use tablespoons of oil and vinegar to dress a salad. What seems like…
How to Choose Zucchini and Other Summer Squash
The first thing you need to know when choosing zucchini, or any other summer squash, is to look for the smallest ones; they will be the sweetest and most tender. In the photo above, there are yellow patty pans, dark green zucchini, and striped zucchini. Note that I have large and small examples of each…
A Fast, Simple Way to Cook Corn on the Cob
My favorite way to cook corn on the cob? In the microwave! This technique could not be easier. Place your unhusked ear of corn in the microwave and cook it for two minutes per ear on high. That’s it! You can check if the corn is done by pulling back the husk to check if…
Whipped Cream
Nothing can replace the taste of freshly whipped cream. The recipe is so easy and the results so luscious, there’s no reason not to try it yourself. Your family and friends will definitely thank you for it!
Poached Salmon with Salsa Verde
Poaching is a simple but underutilized, moist heat cooking technique. I love salmon and chicken breasts cooked this way. Poached foods are cooked in a court-bouillon, a briefly boiled, lightly flavored liquid. In this recipe I use white wine, but you could substitute the wine with another acid such as vinegar or lemon juice.
Simple, Delicious Strawberry Sauce
The taste of this simple sauce of slightly sweetened, fresh strawberries transports me back to my childhood summers. In my memories, the berries are just picked and still sandy, the air is warm and humid, and my friends and I are barefoot and laughing. Ah summer!