I know I’ve harped on this before, but this time of year always drags on for me, food-wise. Grocery store produce sections look unbearably pathetic, and the farmers’ market (which I know I’m lucky to have this early) has barely anything better. Potatoes. Some limp kale. Once again I have to appease myself with potatoes until I can find something more interesting to spark some creativity in the kitchen again. And frankly, there are only so many ways to dress up a potato, even a yummy farmers’ market potato. Continue reading
Tag Archives: Vegetables
Sometimes you think you know how much you love something or someone, and then they do something that surprises you and makes you love them even more. Like when you come downstairs in the morning and discover that your husband has done all of last night’s dishes and taken out the garbage and made you a pot of coffee. (Yep, it doesn’t take much for me, folks. It’s the little things.) Well, these Brussels sprouts are like your husband doing the dinner dishes.
Last year, I told you all about how I made these amazing simmered Brussels sprouts and I kind of thought it was crazy how good they were. Because it seemed so simple, and yet… they are so good. They tasted so different from any Brussels sprout I had ever known. I kind of fell in love with them. And these are the same, but the opposite. Where the steamed ones were light, buttery, and fresh, these are nutty, rich, and a flavor explosion. Both delicious and mind-blowing, but in a totally different way. Continue reading
Where to begin… where to begin… there are so many great things about this salad, I don’t know where to start.
First, it as fennel in it. Raw fennel. And some of you may recall that I was pretty sure I hated fennel until I made this, when I decided that maybe I only hated raw fennel, because fennel baked in cream was probably one of the best things I’ve ever had. But now I’ve made this salad, and it turns out I don’t hate raw fennel either. So if I don’t hate cooked fennel and I don’t hate raw fennel… hey, I don’t hate fennel! I actually like it. If I can like fennel, that means you can, too! For some reason, this feels like a huge milestone for me.
Now, I know that I’ve been quite the delinquent lately. For this, I apologize. But you didn’t think I’d let the week before Thanksgiving go by without so much as a peep, did you? There are too many fabulous food-related things to talk about this week, too many recipes that would be just perfect to contribute to Thanksgiving dinner this year, too many opportunities to indulge in fantasies having to do with things like maple-flavored whipped cream and deep-fried turkey and cinnamon-laced something-or-other.
I don’t know about you, but Thanksgiving at our house always consists of the exact same dishes. Same turkey. Same stuffing. Same vegetables. This is in no way a bad thing. In fact, that’s kind of how I like my Thanksgiving dinner. These are dishes that have been honed over the past 25 years, until they are now at the point where they are about as perfect as can be. I don’t want to imagine a Thanksgiving without my dad’s broccoli cheese rice casserole, or my grandma’s cranberry relish. Thanksgiving would be somehow less Thanksgiving-y without them. Continue reading
What is it about bright green foods that drives me absolutely crazy? They are just so beautiful and, typically, the taste measures up. So many good things turn a gorgeous, vibrant shade of green when cooked… peas, broccoli, fresh herbs… and apparently, fava beans.
Confessional time: I’ve never before prepared fava beans. Truth be told, I’ve never even eaten a fava bean. But as I was strolling around the produce section the other day, what did my wondering eyes behold, but fava beans- still in their pods. They are sufficiently strange-looking and intriguing enough to make the cut for me, so I grabbed them. Then I got home and realized I literally had NO clue what to do with them. They look like giant pea pods, which initially made me giggle, but then proceeded to make me confused. Continue reading