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5 Different Thanksgiving Purées
Thanksgiving may be a traditional holiday, but that doesn't mean you're tied to the same old sides. Reinvent a tired meal with new takes on the classic dish known as mashed potatoes. Try blending other root vegetables into the mix, such as sweet potatoes or turnips.
A Different Salad: Turnips in Sour Cream
During the period of transition from Summer to Fall, you may find that while you see a lot of Fall produce in the market, the weather isn't quite cold enough for stews. This turnip salad is the perfect dish to make during this brief season. Although it's uncommon to see recipes with uncooked turnips, they're actually delicious eaten raw, with a dense, crunchy texture, and a flavor similar to radishes.
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In Season: Radishes
On a recent trip to my favorite local farmers market, the Ferry Plaza Farmers Market, I bought way too many vegetables — including a few bunches of elegant French breakfast radishes from Petaluma-based Marin Roots Farm.
Although radishes are available in Northern California year-round, it's during warm Summer months when one can truly appreciate them for their crisp texture and spicy-juicy bite. These root vegetables are related to the turnip and horseradish families, and come in a myriad of varieties, from my dainty, fine-textured breakfast radishes, with their fuschia-hued base and white tips, to fiery red globes, trippy-looking watermelon radishes, and large, sweet daikons.
Butter-Braised Radishes: An Unexpected Surprise
Lately I've been drawn to preparing everyday vegetables in unexpected ways: Last week, I wrote about turnips and the spicy quality they take on when served raw in a salad. Likewise, when I saw a recipe for braised radishes, I couldn't wait to try it. Unlike turnips, which are often found simmering in stews, radishes are typically served raw in salads or as crudités.
Get Excited for Fall Foods
The first official day of Fall was over the weekend and with the cooler weather and shorter days comes a bounty of fresh, crunchy fruit and hearty vegetables. While apples and pumpkins are commonly consumed in large quantities, this year the Wall Street Journal has published a list of 10 other foods to consider for Fall cooking. To check out their delicious suggestions, read more
What's in Season: Watermelon Radishes
I was recently at my local farmers market when I noticed these beautiful watermelon radishes. I've had them in salads before — they're absolutely gorgeous and add a tremendous amount of color to a dull-looking meal — but have a hard time finding them in person.
The watermelon radish has the crunchy texture like other radishes, and are peppery — like regular radishes — on the outside, and sweeter towards the middle.
You Showed Us Your Cookbooks!
A few weeks ago I asked you to share your favorite cookbook with the rest of us. For PartySugar it's Williams-Sonoma's The Bar Guide by Ray Foley. For me it's Baking Illustrated by the editors of Cook's Illustrated Magazine.
Exercise in Excess: Feasting at The French Laundry
A little while back, I confessed to never having eaten at a single one of the 50 best restaurants in the world. Well, last week I finally fixed that by dining at Thomas Keller's number 4 ranked (number 1 in the US) The French Laundry of Yountville, CA (Napa wine country). The menu there consists of two options: the chef's tasting menu or the taste of vegetables menu, so unfortunately there's no popping in and ordering a la carte.
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