The Sur La Table Blog
Recently, over coffee, I was talking to my friend John about toast. Specifically, about how I love it (the aroma; the taste; the possibilities!) and how I refuse to accept its current status as an “it” fad food.
And yes, I talk to my friends about food. A lot.
“Toast is an ‘it’ food?” John asked, probably wondering why he’d asked me to meet…
In the interest of healthier eating, I’ve been trying out new recipes to incorporate vegetables into my baking repertoire. It’s surprisingly easy to do and some of the recipes have been quite tasty. You can find recipes online for chocolate avocado mousse, zucchini and spinach brownies and even parsnip muffins. But the important question remains: how do they taste? After all, there’s no point in…
This recipe comes to us courtesy of Food52’s Kristen Miglore and her new cookbook, Genius Recipes. In it, she writes:
Roasted carrots seem like a perfect realization of everything a carrot should be: their blunt crunch softened, their sweetness concentrated, their smooth facade pleasantly crinkled. In practice, though, they can have a hard time living up to their promise: they don’t cook through, they burn…
