It's a bright, beautiful bowl of roasted dumpling squash, baby spinach, and quinoa, tossed together with a zingy cilantro-lime dressing and a few crunchy pepitas. Is it a salad? Sure, you could call it that if you feel like it, and even serve it chilled. But if you're in the mood for a warming main at dinner, you could also serve it hot.
'The Crisper Whisperer' on Serious Eats
Perfectly ripe figs are so jewel-like on their own that they hardly need any embellishment to make a perfect dessert. But run them under the broiler with a touch of vanilla and honey, and you'll take fig perfection to a whole new level in ten minutes or less.
You can make fruit leather with almost any summer or fall fruit. Berries, cherries, stone fruits, apples, and pears—they all work beautifully. Choose ripe or very ripe fruit, and remove any blemishes. Seasonings are where you can really get creative. A little vanilla with berries perhaps? You can add liquors, chopped nuts, you name it. Your leather is as nimble as your imagination. (That sounds wrong for so many reasons, I know—but it's right.)
It's that time of year again. The time when residents of carefree, throwback towns start locking their front doors and parking their cars in the garage. The time when lucky children find green, woody baseball bats by the dozen strewn atop the compost heap. The time when perfectly reasonable people are driven to silent, guilt-ridden, unreasonable ends. In other words, it's zucchini season. Savory, crave-worthy zucchini pancakes to the rescue.
I received an email a few days ago from Serious Eater krossbow with the arresting subject line "Please help - eggplant" and a photo of two very impressive mail crates full of purple beauties. Krossbow, that's a lot of eggplant. In a way, I almost hope you Photoshopped that picture just to get some attention. But you seem awfully nice, so even if you did, Imma help you out. Folks, let's not let all that eggplant go to waste. Please leave your favorite eggplant recipes in the comments.
From savory sautéed rhubarb to avocado milkshakes, surprise your palate with these five summer ingredients that can switch hit from savory to sweet with the best of them. With summer officially here, vegabundance is on its way, so prepare now to keep it exciting.
With fresh fruits and vegetables bursting into season, it's easy to feel as high on heady seasonality as Ruth Bourdain is on pixie tangerine zest. Don't let that feeling slip away. Read on for ten easy ways to eat joyfully throughout the summer, and share your own hard-eaten wisdom in the comments.
If you grow your own lettuce, belong to a CSA, or sometimes get a little grabby at the farmers' market, chances are you'll end up with too much lettuce at some point from now through October. The good news is that although lettuce maintains a clean-cut, "just the salad, thank you" veneer in polite company, she's not the least bit afraid to take a couple of turns around the pan behind closed doors. When you just can't eat another bite of salad, try these delicious cooked alternatives.
Scapes are to garlic as fusilli is to rigatoni: the crazy-bastard college buddy who never really embraced adulthood. But they're more than that, too. With their substantial heft and a flavor that mellows dramatically when cooked, they're vegetable, aromatic and herb all in one. Check out these scapely suggestions, and share your own favorite uses for scapes in the comments.
To some of us, an overabundance of avocados sounds like the makings of a Lifetime Achievement Award. But the Crisper Whisperer serves at the pleasure of serious eaters everywhere, and Californians, Floridians and other highly evolved specimens are looking for a way to move beyond guacamole. Read on to learn (and share your own) avocado tips and tricks with the fortunate and unfortunate alike.
Nothing can take the place of traditional chiles rellenos, but this grilled riff on the original is a satisfying vegetarian meal in its own right for those balmy spring evenings you'd rather spend on the patio. They are a fresher, somewhat lighter alternative to the original that is still full of cheesy goodness and many of the classic flavors. Get the recipe here, but a question for you: What are your favorite classic dishes to riff on the grill?
From the moment I first tucked into a savory, cheese-covered bowl of French onion soup as a kid, I've been hooked on the idea of onions as the star of a dish. Early springtime, when farmers' markets hold more in the way of promise than actual produce, is the perfect time to offer a little more plate space to the onion. These grilled spring onions, sprinkled with feta cheese and lemon juice, pair beautifully with grilled meats.
These days, everyone seems to have an opinion on ramps; but one voice has been markedly absent from the conversation. That's right. It's the ramps themselves, of course. As you'll see, they've got plenty of substance, and they're as surprised as anyone by their success.
Strawberry agua fresca, a refreshing drink of fruit and water with just a hint of sweetness and vanilla, is the perfect healthy treat as the weather warms up. Just try not to be a poseur about it. That'll make one of us.
Whether you're looking for an Easter side dish to steal the show with devil-may-care panache or just trying to put a better-than-decent meal on the family table without your head exploding (who, me?), these marinated, grilled asparagus sprinkled with kid crack may be just what you need.
With a jar of fresh homemade Caesar dressing in the fridge, you'll be ready to conquer the world. And with spring and summer on the horizon, their vegetable bounties looming large, you may actually have to.
Let's be honest here. There's not enough Guinness in the world to make soggy boiled cabbage look lusty on St. Patrick's Day. Luckily the green stuff has a sweet and sassy red-headed cousin that's just the thing to liven up a plate of corned beef and potatoes.
Western cultures since the Roman Empire have known that parsnips have delicious applications well beyond the standard purées and braises. We seem to have forgotten recently how versatile they are. One bite of this earthy, perfectly spiced parsnip cake, and you'll remember.
Spiked with brandy and lit on fire, there's nothing these mushrooms won't do. They'll top polenta, rice, pasta, potatoes or crostini. They'll make a rich sauce for chicken or steak. They'll fill an omelet or a small tart shell. They'll even stand up as a side dish on their own. If their mama ever told them, "You can't be everything to everyone," she lied.
I love a simple dessert that is not too sweet, and I love a cheese plate even more. These little beauties are both, rolled into one irresistibly dissonant individual serving. I knew I would have to make them soon. Now you can, too.