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Entries tagged with 'vegetables revised'

Fodni Bhaat (Indian Fried Rice)

Serious Eats Denise D'silva Sankhe Post a comment

Fodni Bhaat is a quick and easy rice dish that can be made in a hurry. It's doubles up as both a lunch and breakfast dish and is a great way to use up leftover white rice from last night's dinner. More

James Peterson's French-Style Vegetable Stew

Kate Williams 1 comment

This stew takes advantage of more than a few cooking techniques (blanching, boiling, steaming, glazing, and simmering); a good challenge for anyone wanting to test their skills. Each vegetable is precisely cut, cooked, and assembled to be as dramatic as possible. The method(s) works; the final stew is a celebration of vegetation. More

James Peterson's French-Style Vegetable Stew

Serious Eats Kate Williams Post a comment

This stew takes advantage of more than a few cooking techniques (blanching, boiling, steaming, glazing, and simmering); a good challenge for anyone wanting to test their skills. Each vegetable is precisely cut, cooked, and assembled to be as dramatic as possible. The method(s) works; the final stew is a celebration of vegetation. More

James Peterson's Spinach Gnocchi

Kate Williams 2 comments

These days, I'm still fascinated by green pasta, so cooking up a batch of James Peterson's Spinach Gnocchi from Vegetables was an easy sell. These gnocchi are potato-free, instead relying on flour and ricotta cheese to turn the leafy green into a hand-rolled treat. Rolling out gnocchi is definitely a process, but it's easy and kind of like playing with Play-Doh. More

James Peterson's Spinach Gnocchi

Serious Eats Kate Williams 3 comments

These days, I'm still fascinated by green pasta, so cooking up a batch of James Peterson's Spinach Gnocchi from Vegetables was an easy sell. These gnocchi are potato-free, instead relying on flour and ricotta cheese to turn the leafy green into a hand-rolled treat. Rolling out gnocchi is definitely a process, but it's easy and kind of like playing with Play-Doh. More

James Peterson's Tomato and Herb Gratin

Kate Williams 1 comment

Hear the word "gratin," and my mind often drifts towards rich, cheesy potato casseroles served up in the cold depths of winter. I was pleasantly surprised, then, to hear James Peterson wax poetic on a simple Tomato and Herb Gratin in his Vegetables. Made only with ripe summer tomatoes, parmesan, olive oil, and herbs, the dish is the simplest (and lightest) in a long line of more recognizable baked tomato dishes like lasagna and eggplant parmesan. More

James Peterson's Tomato and Herb Gratin

Serious Eats Kate Williams 5 comments

Hear the word gratin, and my mind often drifts towards rich, cheesy potato casseroles served up in the cold depths of winter. I was pleasantly surprised, then, to hear James Peterson wax poetic on a simple Tomato and Herb Gratin in his Vegetables. Made only with ripe summer tomatoes, parmesan cheese, olive oil, and herbs, the dish is the simplest (and lightest) in a long line of more recognizable baked tomato dishes like lasagna and eggplant parmesan. More

James Peterson's Pickled Chiles

Kate Williams Post a comment

Pickled chiles are a versatile pantry staple: they can be used to add mouth-puckering tang to just about any place you'd ordinarily use hot peppers, they keep for weeks at a time, and they take all of 5 minutes to prepare. More

Cook the Book: 'Vegetables, Revised'

Kate Williams Closed

James Peterson has been writing cookbooks for over two decades, and he's still going strong. His newly revised Vegetables hit bookshelves this spring with a fresh new look, brilliant photos, and an encyclopedic introduction covering basic techniques and tips for cooking just about any vegetable you'd encounter at a farm stand, Asian market, or grocery store. We'll be cooking from it all week; win your copy here! More

James Peterson's Pickled Chiles

Serious Eats Kate Williams 3 comments

Pickled chiles are a versatile pantry staple: they can be used to add mouth-puckering tang to just about any place you'd ordinarily use hot peppers, they keep for weeks at a time, and they take all of 5 minutes to prepare. More

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