Dinner Tonight: Pork Scaloppine with Brown Butter Salsa Verde

I took the cornmeal from this post and the beans with creme fraiche and made a heavenly dinner tonight. Thanks. You consistently have great ideas in this column.

learning to like beets?

Got a bunch of baby beets in the CSA box this week. I would like to like beets. But after one not so great attempt to cook them a couple of years ago, I have stayed away. What flavors pair well with beets? What preparations are best ?(no oven roasting this time, since its summer and already a million degrees in my apartment, however I do have a BBQ).

I am hoping for a bit of a gateway recipe/idea. I changed my opinion of many vegetables after hitting the right preparation to allow me to ease into the taste. I am hoping for a similar idea for these beautifully colored veggies.?

Dinner Tonight: Spaghetti with Thyme-Chile Celeriac Puree

In this recipe, the noodles are draped in a gently spicy and fragrant mash of celeriac—the texture of the pasta plays a starring role. Celeriac, a cousin of celery, is grown for its large root rather than the stalks we all recognize. It has that same wonderful grassy, aromatic flavor. A hit of fresh chile, thyme, and garlic round out the flavor. The puree comes from a Jamie Oliver recipe that uses it as a stuffing for ravioli. (I took the shorter route of simply tossing it with pasta.) More