While raw and roasted vegetables certainly have their place, braising is an excellent technique for cooking even the most delicate vegetables.
Recipes
Posted inFood, Recipes
You won’t miss the meat when you make this mushroom burger
Portobello mushroom burgers are no longer just a sad substitute for beef burgers; they are legitimately delicious choices on their own.
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Posted inCookbook Reviews, Food, Recipes
‘How to Braise Everything’ is a delicious delight
America’s Test Kitchen does it again, with recipes ranging from simple to sophisticated.
Posted inFood, Green Plate Special, Recipes, Source
The plastics habit is hard to break
But break it we must.
Posted inFood, Recipes
Asparagus, elevated: Three chefs offer their ideas
Two are new items on the chefs’ menus, while one’s an old family favorite.
Posted inFood, Green Plate Special, Recipes, Uncategorized
‘Throw some seaweed in that!’
A Portland chef says it can be used to add flavor to many a simmering pot.
Posted inFood, Recipes
Holy cannoli! Make this cake for Easter
This pastry-flavored layer cake is a mash-up that makes sense.
Posted inCookbook Reviews, Food, Recipes
You can slow down the Instant Pot, says a new book. But who would want to?
‘MultiCooker Perfection’ by America’s Test Kitchen delivers. And how!
Posted inFood, Green Plate Special, Recipes, Source
How eating sea bass and crab can help Maine lobstermen
Diversifying their catch now is crucial for their future, Rhode Island fishermen advise.
Posted inFood, Recipes
Behold the mighty Bundt, king of cakes and still going strong
Nordic Ware says that 70 million households worldwide are equipped with a Bundt pan.