Smoking aubergines allows the flesh to absorb a deep smokiness, giving incredible depth to a dish.
The classic accents of briny olives and tart oranges balance the mellow sweetness of fennel when it is cooked until fork-tender.
Here we take toothy chunks of carrots, parboil them, fast roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic.
This was my first taste of the south of France.
Beguiling as a French fry, but with so much more charisma.
This dish is mostly vegetables with a bit of noodles, and that is all thanks to the “vegetable noodles” made with the julienne peeler.
This spicy raw soup, on the other hand, takes mere minutes to whip together, and it packs plenty of essential fatty acids from the hemp seeds and flax oil.
A vegetarian soft taco filling.
Making ice cream and frozen yogurt requires skill, so much so that Penn State offers a course on the subject. Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, attended, and shares what she learned with Sally Swift.
“Originally I wanted to make a wig out of real sausages.” Amy Sedaris
“Originally I wanted to make a wig out of real sausages.”