The Sur La Table Blog
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…
My pantry is, admittedly, aggressively robust. Perhaps these tendencies developed from eighteen years spent growing up on a remote island off the coast of Washington State where the grocery store closed at 6pm in the winter and couldn’t be counted on to supply much more than dust covered spice jars and Friday-treat-day candy bars at 49 cents a pop.
Or maybe my pantry skills…
We’ve all heard that sugar is bad for you, and that it can be linked to causing a range of ailments from obesity and diabetes to tooth decay and liver problems. The reasons to quit eating sugar are endless. Of course, quitting is easier said than done. Year after year, like many others, I put my willpower to the test and swear off sugar. And…
Here at Sur La Table, we love hearing about what people are cooking at home— bonus if it’s a creative twist on a classic dish. That’s why, when I saw a photo of my pal Virginia’s Buffalo Cauliflower “wings” after a certain Seattle football team DEMOLISHED the opposing team during a certain for-all-the-marbles sports championship last year, I was intrigued. What was this vegetable, not…
This has always been the time of year when it feels like everyone is reigning things in when it comes to food and drink. But we’re of the strong opinion that a dish does not have to be either healthy OR delicious. It can — and should — be both. In celebration of that, we’ve rounded up a few of our favorite healthy recipes that also happen to taste…
Today we’re visiting with Yotam Ottolenghi, acclaimed London-based chef and James Beard- and IACP-award-winning cookbook author. His latest cookbook, Plenty More, has served as inspiration for one of our more popular cooking classes this season. Yotam’s innovative and delectable take on vegetarian fare has put vegetables front and center on dinner plates everywhere, even in front of the most formerly ardent meat eaters.
How would you describe your cooking…
This recipe comes to us courtesy of Yotam Ottolenghi and his wonderful new cookbook, Plenty More. In it, he writes:
Having lived in Britain for more than sixteen years, there are certain names and phrases with which I am perfectly familiar: Doctor Who, Ring a Ring o’ Roses, Curly Wurlies, Blue Peter, and cauliflower cheese, to name just a few; but I have no…
It’s persimmon season, and we think this simple salad is a great way to show them off. Persimmon’s honey-sweet, nutty flavor stands up well to earthy salad greens, especially bitter leaves like radicchio. Serve this simple salad alongside almost any hearty fall entrée, or add a little grilled chicken or a handful of cooked white beans to serve as a lighter lunch. Bon appétit!
A couple years ago, my vegan friend took me to a restaurant in Seattle that served a dish consisting of raw zucchini spirals. These “vegetable noodles” were a novelty then, mostly appreciated by health nuts and vegetarians. But word got out and now everyone from food bloggers to talk shows is touting this wholesome alternative to starch.
Of course, there has to be a…
One of our favorite fall salads, this one makes a tasty lunch that keeps you feeling full all afternoon. Each of the flavors only gets better with time, from the nuttiness of the barley to the bright tang of the pomegranate and apple, so make enough for leftovers and eat it all week long. (Of course, it works well as a side dish too.)…
