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So you went waaay overboard during the holidays. Didn’t we all? Now it’s January and you know you need to eat your veggies. Here are two satisfying and easy-to-prepare winter vegetable recipes from Chef Renee Marton. One’s a cauliflower puree; the other’s a baked endive.
Who wants to eat the same old green beans for Thanksgiving? Whether you’re a Thanksgiving traditionalist or trend setter, Chef Renee Marton’s Roasted Autumn Vegetables are sure to please everyone sitting around your holiday table. Roasted Autumn Vegetables
October 4 is International Pickle Day. There’s the celebration of all things briney on the Lower East Side, and a week later, the Museum of Natural History is jumping into the barrel with its own pickling presentation:
Normally, when tomatoes start coming in, I like eating them right off the vine with a sprinkle of sea salt. But this summer, tomatoes aren’t at their best. That’s because the late blight fungus has taken a severe toll on this year’s tomato crop. So if your tomatoes aren’t looking too great, why not use [...]
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