Tagged With vegetables

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It's frustrating when a recipe doesn't immediately turn out how I envisioned it, but I always learn something. Just last night, I was working on a meaty situation, though the meat was a little chewy for my liking, both the liquid and the vegetables in the bottom of the insert were delicious. Rather than remove the veggies and reduce the pot liquor, I decided to employ this expert trick from Alex Guarnaschelli, and pureed them directly in the liquid for a thick, rich sauce.

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I’m keen on green onions. The lazy — and the wise — man’s onion, spring onions are versatile, dirt cheap and easy to deal with, and they should be a staple in everyone’s kitchen, beyond their typical use a garnish.

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What’s so special about superfoods, anyway? Even as the term fades slightly from marketing copy, we all still pay attention to specific foods that we’ve heard are better for us than the rest. Red wine. Goji berries. Kale.

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A bagel with plain cream cheese has no shortcomings, but I have been known to enjoy a good flavoured spread from time to time. Spring onions are great, and veggies are great, but fermented veggies? That’ll perk your morning right up.

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As a carnivore whose foodie philosophy is "make things as delicious as possible, whatever it takes," I used to see vegan dinner guests as something I had to work around, and for that, I apologise. Vegan foodies can go on about how delicious soy bacon is, but as a cook who eats meat, I tended to think they were using a different measurement stick for "delicious."

I was selfishly aggravated at having to "dumb down" dishes and sacrifice taste for accommodation.

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I am obsessed with steamed corn. You take how Oprah feels about bread, and multiply it by three, and that is how I feel about corn. Those crisp, sweet kernels of sunshine are the epitome of good eatin', and it needs very little in the way of preparation.

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There are a lot of "correct" ways to cook vegetables but -- though I'm not a huge fan of culinary presciptivism -- I'm going to go ahead and say that roasting is the most correct. Everything from tender green asparagus to hearty root vegetables tastes phenomenal when prepared this way, and it's super easy to execute.

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My ex-husband did not know how to cook many things, but he was always willing to learn. I’ll never forget one 25-degree December evening (we lived in Florida) when he called from the other room: “Hey sweetie, I have a couple of questions.” “What?,” I asked. “Uh, first, how do you bake a potato? And is a Christmas tree supposed to have this many spiders?”

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Trendy faux-dive bars are all about the pickleback, but back in my day, I had to sneak sips of the salty brine because it was “weird” and “the pickles were starting to dry out”. But pickle juice is more than a cucumber-preserving liquid, and I’m glad the world is starting to appreciate its broader culinary uses.

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Renowned chef/forest sprite René Redzepi has released an app called VILD MAD to help you find "delicious edibles" by using your phone. As someone who enjoys a good forage (and looking at her phone), VILD MAD seemed like an app that could definitely improve my quality of life, so I downloaded it onto said phone and set off into the wilds of Southeast Portland.

Shared from Businessinsider

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Restaurants that serve a wide range of interesting and tasty food for non-carnivores used to be somewhat hard to come by. As the diet has grown in popularity, restaurants that serve vegetarian and vegan fare that's interesting, delicious and in some cases, very Instagrammable, have popped up all over Sydney. Here are 10 of the best places to eat in Sydney if you're a vegetarian or vegan.