Roast

Hugh Fearnley-Whittingstall/ Roast

Roasted Red Onions with Port and Bay – IHCC new featured chef April to October

I believe in cooking from scratch and making delicious food prepared from fresh ingredients, ideally seasonal and locally sourced. That’s also the approach embraced by Huge…

April 11, 2017

6

David Lebovitz/ Roast/ Salad

Farro Salad with Radicchio, Root Vegetables & Pomegranate – Cook-the-Book-Fridays

Wheat berry (or farro) salad with radicchio, root vegetables and pomegranate is a long name and a mouthful. The recipe comes from David Lebovitz’s My Paris…

March 3, 2017

14

Roast/ Savory/ Vegetable/ Yotam Ottolenghi

Eggplant with Buttermilk Sauce – IHCC Stuffed or Filled Dishes

This dish occupies the cover of Ottolenghi’s Plenty. The jewel-like ruby-red pomegranate seeds spread over the buttermilk sauce on the eggplant halves grabbed my attention; I…

February 9, 2017

6

convection steam/ my favorites/ Roast/ Savory/ Vegetable

Whole Roasted Cauliflower with Parsley Sauce in a Convection Steam Oven

  This whole-roasted cauliflower dish has been in the making for quite a while. I first tasted it in a restaurant in D.C. and have been…

January 25, 2016

14

my favorites/ Roast/ Savory/ Vegetable/ Yotam Ottolenghi

Squash with Cardamom and Nigella Seeds

The last of the basket of butternut squash harvested in the fall was finally put into another inviting dish among all the wonderful squash dishes posted…

December 22, 2015

6

Roast/ Savory/ Vegetable/ Yotam Ottolenghi

Roasted Eggplant with Black Garlic, Pine Nuts and Basil

This happens to be the first recipe in Ottolenghi’s new book NOPI, in the starter section. I have marked a similar recipe, eggplant with black garlic,…

November 24, 2015

11

Roast/ Side/ Vegetable/ Yotam Ottolenghi

Asparagus, Fennel and Beets with White Wine Dressing

  The original recipe is asparagus, fennel and beets with verjus from Yotam Ottolenghi’s Plenty. The word verjus derives from the French term vert jus, literally…

September 24, 2015

5

classics/ Jacques Pepin/ Pantry essentials/ Roast/ Savory/ Side

Blender Hollandaise with Roasted Asparagus

There is always that bottle of store-bought mayonnaise sitting on the refrigerator door. Is there any chance that it’d go away for a vacation once and…

July 23, 2015

2

Jacques Pepin/ Roast/ Salad/ Vegetable

Asian Eggplant Salad

    “The theme of today’s yoga practice is: Get quiet, live loud,” proclaimed the yoga teacher A. Yes, there is always a theme that is…

June 30, 2015

4

enriched dough/ Roast/ Savory/ Vegetable/ Yeast bread

Roasted Vegetable Whole-Wheat Focaccia

What better way to showcase the techno-color and flavor of the season’s freshest ingredients – an array of heirloom tomatoes and zucchinis – than to spread…

August 12, 2014

5