KALE SALAD WITH SWEET POTATOES AND POMEGRANATE VINAIGRETTE
WHY THIS RECIPE WORKS We love the earthy vegetal flavor of raw kale, but its chewy texture can be a little tough to take. Many recipes call for tossing it with dressing and letting it marinate in the fridge overnight to tenderize. But this method didn’t deliver the tender leaves we were after. Luckily, we […]
WHOLE CARROTS WITH RED PEPPER AND ALMOND RELISH
WHY THIS RECIPE WORKS Here’s a technique for cooking whole carrots that yields a sweet and meltingly tender vegetable from one end to the other without the carrots becoming mushy or waterlogged. Gently “steeping” the carrots in warm water before cooking them firmed up the vegetable’s cell walls so that they could be cooked for […]
KALE CHIPS
WHY THIS RECIPE WORKS Kale chips were originally conceived as a nutritious alternative to potato chips. But the store-bought versions that came on the scene to take advantage of the kale chip craze are often deep-fried and loaded with salt. We wanted a light-as-air, earthy kale chip that would remain crispy from cooking right through […]
BRAISED CARROTS WITH APPLE
WHY THIS RECIPE WORKS The cooking liquid becomes your sauce when braising, so the trick to making a great braised vegetable side dish is to create a sauce that coats the vegetables well and infuses them with flavor but also stands on its own. Colorful, sweet carrots served as the anchor here. Slicing the carrots […]
SLOW COOKER BRAISED KALE WITH GARLIC AND CHORIZO
WHY THIS RECIPE WORKS A long cooking time helps to turn kale and other hearty greens meltingly tender, gentling their strong flavors, so taking advantage of the slow cooker seemed like a no-brainer. Spanish-style chorizo (the cured, smoked type of chorizo) and garlic brought a meaty, spicy kick to these simple greens and ensured things […]
ROASTED CARROT NOODLES
WHY THIS RECIPE WORKS We set out to create a simple and versatile carrot side that would work with a wide range of dishes. Roasting carrots draws out their natural sugars and intensifies their flavor—but high heat can cause them to become dry, shriveled, and jerky-like. Using a spiralizer to cut the carrots into uniform […]
GARLICKY BRAISED KALE
WHY THIS RECIPE WORKS This straight-forward one-pot approach turns kale tender without taking hours or leaving it awash in excess liquid, but this technique will work equally well with any of the sturdy winter greens, such as collards or mustard greens. Adding the greens one handful at a time to the seasoned cooking liquid and […]
Cape Gooseberry Rose Preserves
WHY THIS RECIPE WORKS When cooked into preserves, the flavors of Cape gooseberries intensify, and their natural juices give the preserves a dense, velvety texture without having to add any pectin. To balance the sweetness of our preserves, we added lemon juice, and to highlight the gentle floral tones of the fruit, we stirred in […]
BUTTERNUT SQUASH GALETTE WITH GRUYÈRE
WHY THIS RECIPE WORKS This savory, flaky, rustic tart starring butternut squash and baby spinach is bound to be a favorite on any fall or winter table. In developing this recipe, we were looking for a filling that was robust and flavorful and a crust that was extra-sturdy while still being tender, moist, and flaky. […]
CAPE GOOSEBERRY SALAD WITH GINGER LIME DRESSING
WHY THIS RECIPE WORKS Lightly sweet Cape gooseberries are balanced by a bold dressing and creamy, tangy goat cheese in this light summertime salad. The simple vinaigrette, made with lime juice, fresh ginger, Dijon mustard, and cayenne pepper, added exciting bright freshness without overpowering the mild flavor of the gooseberries. Simply whisking the dressing together […]