Butter & Spice Carrots
According to my father, one of the only vegetables he could get me to eat as a kid were carrots cooked up with loads of butter. I still love carrots (and butter), and I use them frequently as a base … Continue reading
According to my father, one of the only vegetables he could get me to eat as a kid were carrots cooked up with loads of butter. I still love carrots (and butter), and I use them frequently as a base … Continue reading
Too often, collard greens get overlooked in the produce department. Their enormous, almost prehistoric looking leaves can be intimidating, not to mention difficult to cram into a produce bag. And do we really know what to do with collards other … Continue reading
Poor cauliflower. Despite its homely appearance, it is one of the most versatile vegetables. I love it roasted with just a little olive oil and salt, and it makes the most delightful cream soup (especially with a little curry powder … Continue reading
If you’ve never had or cooked with truffles before, this recipe will serve as the perfect introduction. This is a very basic cream soup that, while lovely on its own, is made stellar with the addition of truffle salt. Truffle … Continue reading
Whenever I make a simple pasta dinner, I serve this rapini on the side. Rapini has become much easier to find in the supermarket these days, and its unique flavor and texture pair perfectly with a rich pasta dish. Rapini … Continue reading
This is my second favorite way to make green beans (see Sprinkle It With Bacon Dust for #1). The only trick to this recipe is tracking down a few Asian ingredients that you may not have on hand, but nothing … Continue reading