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09/14/2011
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Issue #141
09/10/2011
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
04/03/2013
Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish.
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Issue #130
03/28/2013
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
Issue #130
03/05/2010
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
Issue #128
11/29/2011
Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.
Issue #127
10/13/2009
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
Issue #124
09/08/2009
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Issue #123
04/10/2009
Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.
Issue #120
04/10/2009
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
Issue #120
04/12/2010
Chef Andrew Carmellini recommends microwaving asparagus in a tightly covered dish with a little water and olive oil; it’s a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. Continue...
Issue #119
04/20/2012
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis.
Issue #118
02/17/2009
These herbed baby artichokes are delicious on their own or as a component of dozens of other dishes, from pizzas and pastas to salads and frittatas. Once you’ve braised the artichokes, they keep very well in the refrigerator for up to three days, so you can use them in several meals. This recipe appeared in David Plotnikoff’s “Tender at the Heart” (March 2009).
Issue #118
02/17/2009
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
Issue #118
03/17/2009
These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
Issue #117
01/05/2009
If you can't find choy sum, whole baby bok choy makes a fine substitute.
Issue #117
10/10/2008
When shopping for brussels sprouts, look for small ones that have a bright green color.
Issue #115
09/05/2008
This traditional breakfast pickle is part of a family of Japanese quick-salted pickles.
Issue #114
09/05/2008
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
Issue #114
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