InstructionsStep 1Preheat the oven to 325 degrees (F). Pour about a tablespoon of olive oil into a bowl, and place the pizza dough in it. Place in a warm place for about 2-3 hours (depending how cold it is), covered, to rise fully. Step 2While the dough is rising. Attack your pumpkin, using a heavy
Serves 6 to 8 Author Notes Use more, toss less. The carcass from a roasted chicken or vegetable trimmings can be used to make stock, the green tops of beets can be cooked and eaten, stale bread can be turned into homemade breadcrumbs, or bacon grease can be saved and used for frying potatoes and
Roasted green peas are a common snack food throughout most Southeast Asian countries, and they’re surprisingly easy to make. They’re also an excellent source of protein—great for vegetarians, vegans and anyone who’s on a gluten-free diet as well. They’re so nutty tasting, you just might forget you’re eating veggies! Spicy, crunchy, and fun to munch
Photo by Heather – Heather Homemade Makes about 2 cups Author Notes Even when red peppers aren’t in season, you can make awesome muhammara with jarred roasted red peppers. Typically served as a dip with bread, it’s also amazing in sandwiches, wraps, or as a base for flatbreads. I like to lightly dry the breadcrumbs
Ingredients:8 ounces whole cremini mushrooms, stems removed and reserved for another use2 red bell peppers, chopped (2 cups)1 large fennel bulb, chopped (2 1/2 cups)1 large zucchini, chopped (2 cups)1 large red onion, cut into 8 wedges1 pint cherry or grape tomatoes5 garlic cloves, chopped (2 Tbsp.)2 tablespoons olive oil1 ½ teaspoons table salt, divided¾
Makes 2 cups Author Notes When peppers are in season I can not grill and eat enough of them. In the winter they are so-so but VERY expensive. I have found a jarred red and yellow roasted peppers at Whole Foods but nothing tastes like peppers grilled black on the Weber, peeled and dressed simply
Ingredients:2 pounds red potatoes, scrubbed clean and sliced into even, ¾” pieces1 red bell pepper, sliced into 1” squares½ medium white onion, sliced into wedges (see photos)2 tablespoons extra-virgin olive oil1 teaspoon garlic powder½ teaspoon sea saltFreshly ground black pepper
Photo by Linda Xiao Makes 4 game hens and mostarda Author Notes When I was a kid, I always thought Cornish Game Hens were one of the fanciest foods. To this day, I feel a bit guilty serving them to friends and receiving “Oohs” and “Aahs” because they are SO easy! The are just incredibly
Brussels sprouts can be sweet and nutty by hitting them with high heat until browned and crisp. Why It Works Extremely high heat, plus a preheated roasting pan, gives the Brussels sprouts sweet flavor and a nutty char.Halving the sprouts creates more surface area, allowing them to develop plenty of crispy brown edges. Brussels sprouts…
A simple method to caramelize small onions or shallots for soups, dips, and more. Why It Works Cipollini onions are far sweeter than regular onions, making them ideal candidates for caramelization.Cooking the onions slowly allows their natural sugars to break down into sweeter compounds, rather than burning and turning bitter. I have a deep and…