Like Thrillist on Facebook: www.facebook.com/Thrillist There are plenty of myths, legends, and old wives' tales out there
I get pretty excited about new vegetable varieties.
Here are a few simple tricks that will add complexity and depth of flavor to any dish.
From the Ivory Tower Kitchen: If You Are Against Animal Abuse, You Should Also Be Against Vegetable Abuse
As the chef at a restaurant that prides itself in sustainable seafood, artisan meats, and even game, I often find myself questioning the overuse of animal products. Too often, chefs use ingredients like bacon or meat stocks as crutches.
I can't say enough about the miraculous nature of nonstarchy vegetables. They contain micronutrients that work with macronutrients to rebuild and repair your body on a cellular level. The problem is cooking and then all the chewing involved in eating the ideal 12 servings a day.
Onion chopping is one of two things that consistently makes me cry. (The other is "Friday Night Lights.")
Step 4: Realize the recipe has too many steps and is way too difficult for someone who only has one Sponge Bob (i.e., 22 minutes) to make the
insane adorable heart potatoes and the rest of breakfast.
Allow us to introduce you to our other favorite part of the celery plant: celeriac.
Allow us to introduce you to our other favorite part of the celery plant: the root.
In the kitchen, you can certainly replace parsnips for carrots in many recipes for a milder, more subtle result. For roasting and mashing, however, parsnips are interchangeable with root vegetables from the Brassica family like turnips and rutabagas. But enough about substitution -- it's the parsnip's turn to shine.