While watching Nancy Silverton make pesto, I had one of those "why didn't I think of that" moments. To quickly season a batch of celery leaf pesto, Silverton grated in garlic; she explained, "I like to Microplane my garlic. It's so much easier than chopping it." The next time I made a recipe calling for the aromatic vegetable, I experimented with her technique and was delighted by the results. It's a quick and simple way to infuse a dish with lots of garlic flavor and it doesn't require the hand strength of a garlic press. Genius! Have you ever grated garlic with a Microplane?
- Adam Perry Lang's three basic marinade rules.
- Adam Perry Lang's three basic marinade rules. — Food Republic
- Ten Summer drinks that pack on the pounds. — TLC
- Nancy Silverton answers focaccia questions. — Daily Dish
- How to survive a breakfast buffet. — Huffington Post Food
- Pimento cheese: the Southern spread with staying power. — The Washington Post
- Everything you need to know about dragon fruit. — Serious Eats
- It's National Iced Tea Month; here's how you should celebrate. — The FN Dish
- Sarah Palin and Donald Trump had a pizza party in NYC. — Daily Intel
- Is sushi becoming too popular? — Eater
Source: Flickr User daisybush
Unlike Summer produce that you can toss into a salad, Winter veggies often require roasting, which has the added benefit of warming up your house. This week, I took another page from Nancy Silverton's Sandwich Book to prepare roasted radicchio sandwiches with a seasonal side of Brussels sprouts.
Though I'm not usually partial to open-faced sandwiches, this Italian-inspired recipe won me over with a surprising combination of ingredients and comforting, wintry flavors. The punchy gorgonzola and slightly bitter radicchio get a sweet assist from honey and candied walnuts. You can make the walnuts from scratch if you want, though I used store-bought candied pecans. For more details on the recipe and to see how I made it, read more