Entries tagged with 'cauliflower'
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[Photograph: Blake Royer] When cauliflower hits a hot, oil-slicked skillet and is allowed to caramelize, it develops a wonderful savory, nutty flavor that puts it among my favorite vegetables. Since the first time I realized this, I've never been...
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[Photo: Robin Bellinger] I gather that some people didn't like opening Gourmet and seeing copy about fancy stuff, but my eyes went straight to the Gourmet Every Day section, where I always found something I was dying to cook....
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[Photograph: Nick Kindelsperger] If you've ever wondered how to make vegetables taste as good as they possibly can, please pick up Barbara Kafka's Vegetable Love. It's a massive book, and luckily has nothing to with healthy living. It's basically...
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I found this recipe in Things Cooks Love, a beautiful cookbook by Marie Simmons. The book is laid out differently than most, and instead of breaking things down by ingredient, it organizes recipes by the equipment you'll need to...
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I've been taking baby steps into Indian cooking, focusing especially on the all-vegetarian meals. Even though I'm a happy meat-eater, these dishes really do something for me. They don't taste like they're missing anything. Basically I'm at the point...
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Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Historically, I’ve always despised cauliflower. On my list of Things to Avoid in Life, it was located a...
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I’ve almost given up on crab cakes, because restaurants seem to want to put anything in them—from breadcrumbs to mashed potatoes—but crab. Ironically, Le Bernardin puts its crab-only crab cakes in quotation marks, so as not to mislead the...
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With half the continental U.S. blanketed in snow, maybe some of us are looking for a little comfort food. Something warm, tasty, and possibly cheesy? Macaroni and cheese is what initially came to my mind, but when I had...
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Nick has always been the bigger cauliflower champion in this column, and it's time for me to set that right. Holy moly, the things that happen when you combine cauliflower and high heat. It's like vegetable candy. Roasted in...
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Instead of eating the traditional string beans with slivered almonds for this year's Thanksgiving, why not try something more unique? This recipe from
Bon Appétit is in the running to be one of my Thanksgiving side dishes.
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