Many people have little affection for cooked vegetables, possibly because they are often overcooked. This causes them to lose their inherent crisp texture and natural color and allows vitamins, minerals, and good taste substances to seep out into the cooking water. It is little wonder that many children are unenthusiastic about eating vegetables that have been prepared in such a way as to eliminate their interesting qualities. Some of the crisp texture of vegetables can be preserved by grilling or roasting them. As vegetables have a low protein content, no Maillard reactions take place, but the surfaces do caramelize.
The honey in this recipe offers a two-fer -- not only does its ambrosial sweetness play beautifully with fragrant melon and fresh mint, it also keeps the puree from freezing solid, making it easier to scrape the granita into a gorgeous, fluffy pile of sweet snow, even in the middle of summer.
Break it into pieces or cut into shapes with a serrated knife.
This lamb can be your savior on those evenings when you’ve got a bunch of strangers around the table.
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We want to make the process foolproof.