Category: Vegetables

Roasted Brussels Sprouts With Almonds & Pomegranate

Roasted Brussels Sprouts With Almonds & Pomegranate

Love them or hate them, Brussels sprouts have been considered a tradition at Thanksgiving and Christmas celebrations for centuries. My childhood memories of sprouts are not flattering. Most of my friends have similar stories. To clarify, there is nothing more unappealing than a mushy, flavorless, overcooked 

Scandinavian Pickled Cucumbers

Scandinavian Pickled Cucumbers

More than 1,000 years ago the Vikings were preserving fish (pre-refrigeration) with some combination of salt and vinegar. Modern-day Danes continue to do the same. Today, Pickling is still considered a cornerstone of traditional Danish food. From fish to cucumbers, people in Denmark pickle just about 

Quick Pickled Okra

Quick Pickled Okra

Let’s chat a bit about okra. Some people are scared by it, but I love it. Okra, also known as “ladies fingers” or “ochro”, is a flowering plant in the mallow family (the same family that includes hibiscus and cotton) that’s cultivated for its edible green seed 

Roasted Cauliflower Steaks With Whipped Feta

Roasted Cauliflower Steaks With Whipped Feta

Impress everyone with this lovely seasonal and satisfying roasted cauliflower steak with whipped feta recipe.  Honestly, I would eat plain old roasted cauliflower everyday.  But as I have said before (and my husband strongly believes), cheese makes everything better.  This dish is actually inspired by a 

Din Tai Fung Style Chilled Cucumber Salad

Din Tai Fung Style Chilled Cucumber Salad

My family and I are obsessed with Din Tai Fung, a famous Taiwanese restaurant with at Santa Clara outpost that we frequent.  My husband is the only one of us who has been to Taiwan, which is partly how this obsession began. Once a restaurant 

Oven Roasted Corn With Herb Butter

Oven Roasted Corn With Herb Butter

Some things will never change. Even after 11 years living Northern California, I still consider myself a New Yorker. And so when this time of year arrives, I think of corn–the kind of colorful, sweet, cobs of corn that were plentiful on the south fork