Most root vegetables respond well to high-heat roasting and carrots are no exception. In this simple side dish, they’re roasted until their sweetness intensifies and they become lightly caramelized. Then they’re topped with a verdant parsley pesto and crunchy, garlicky breadcrumbs, bringing some real zip to the party.
Loretta Barrett Oden is a busy lady. The Native chef from the Potawatomi tribe just launched a restaurant, called 39, in the newly opened First Americans Museum in Oklahoma City, where her menu highlights Native cuisines from the 39 tribes located in Oklahoma. The First Americans Museum, or FAM, opened […]
This salad, inspired by one that ran in Culture magazine a few years ago and entered my seasonal salad rotation soon after, has just the right combination of richness and crunch. It’s festive but super simple to make; bonus points because it requires neither stove nor table and can be […]
Shrimp scampi is classic for a reason: The garlic and lemon set off the sweetness of the shrimp, and, served over linguine, this dish still manages to be both light and delicious. This is the quintessential seafood past recipe. And it can be on the table in a few steps.
A green salad is always a welcome sight among the various buttery pureed things on the Thanksgiving table. This one brings together a mix of flavors and textures to perk up your palate and bring some brightness to your plate.
If any of your holiday guests still haven’t come around to Brussels sprouts, this dish might convince them otherwise. The sprouts turn crisp and mellow when roasted under high heat, the pomegranate molasses adds a sweet-and-sour note, and the fried shallots add another savory, crunchy layer of deliciousness.
A fast, tasty dinner that comes together quickly and can be adapted with different proteins and vegetables depending on the time of year and your mood. Snap peas or broccoli, turkey or pork – this is an adaptable weeknight meal to slide into the weekly rotation.
Bacon and chocolate? Yes please! Tender stout-chocolate cake, crispy bacon bits, and a no-waste chocolate frosting made with leftover bacon grease come together to create a salty-sweet chocolate bomb for dessert lovers of all ages.
Fat is a hot topic these days. Over the past few years, the long-maligned macronutrient is getting its nutritional due. We’ve always loved fat because it helps enhance and carry flavor, but it’s also a critical component of a healthy diet. Fat is a source of slow-burning energy and helps […]
If you didn’t think meatballs could qualify as an “anytime” food, think again. This recipe, adapted from Yotam Ottolenghi and Sami Tamimi’s 2012 cookbook, Jerusalem, is light from the combination of turkey and shredded zucchini (which also lends some needed moisture to the turkey) and bright from the fresh herbs […]
The best way to grill a whole chicken is to spatchcock it. All that means is removing the bird’s backbone and breaking the breastplate, which allows the chicken to lay flat. When it can lay flat on the grill (or in the oven for that matter), it cuts down on […]
The ranks of WFH-ers may have peaked last year, but they’re likely to stay steady even as some people return to the office. And no one wants a sad desk lunch when they’re working at the dining room table all day. But even without a commute, we still want to […]