Mayo is a newer condiment to my repertoire, but I can’t seem to get enough now. Mayo helps create creamy dressings, spreads, and dips. And while I’ll usually make a homemade version, I also adore just gussying up a bit of premade mayonnaise. The easiest way to do this is to add a bit of… […]
A certain kind of magic happens when you combine vegetables with a bit of binding and fry them until golden and crisp. Think of a solid okonomiyaki with cabbage, a hearty potato latke, a crispy pakora, or these delightful corn fritters. The combination always hits the spot. MY CORN FRITTER CRITERIA While I’ll gladly eat… […]
I love a solid garnish to use as something to draw your eye to a dish. And, while some say I over garnish, it is an easy way to not only visually dress up a meal but add a bit of flavor that doesn’t get lost in the cooking process. This can be as simple… […]
While I adore and use as many vegetables as possible, I have a handful of ones I turn to more often, primarily because they grow well, and I love them with many flavors. During the summer, romano beans come front and center. These flat and large runner beans are gorgeous and are easily the star… […]
When it comes to flavorful finishes for vegetables, nothing quite compares to compound butter. This little bit of fat, which can also be a vessel for salt, heat, spices, alliums, or acid, can take an average dish and make it unique within 60 seconds—my current obsession: this chile-lemon butter. Compound butter, two ways Typically, compound… […]