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BABY BEET SALAD WITH APPLES, CANDIED WALNUTS, AND BALSAMIC REDUCTION

Excerpted from Crossroads by Tal Ronnen, with Scot Jones. (Artisan Books). Copyright (c) 2015. Photographs by Lisa Romerein. BABY BEET SALAD When buying beets, choose the younger, smaller ones—large, mature beets can have a bitter, almost dirty taste, whereas baby beets have a sweet, more concentrated flavor (you can even eat them raw). For this … Read More BABY BEET SALAD WITH APPLES, CANDIED WALNUTS, AND BALSAMIC REDUCTION

“Love and understanding, love and understanding,” I repeat over and over again in my head. I’m preparing myself to practice what I preach this Thanksgiving. Here are my five tried and true tips for a happy and harmonious Thanksgiving, no matter who you share the table with (a.k.a. Five Steps To Keep You From Crawling … Read More

SHAVED BRUSSELS SPROUTS WITH ZA’ATAR, LEMON, AND PINE NUTS

Excerpted from Crossroads by Tal Ronnen with Scot Jones. (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein. With only a handful of ingredients, this unusual salad couldn’t be easier. People often cook Brussels sprouts until they are a mushy, bitter mess. When shaved raw, these badass cabbage buds are an entirely different beast. Delicate … Read More SHAVED BRUSSELS SPROUTS WITH ZA’ATAR, LEMON, AND PINE NUTS

ROASTED BABY PARSNIPS WITH SHERRY-MAPLE GLAZE AND CHANTERELLES

Excerpted from Crossroads by Tal Ronnen with Scot Jones. (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein. Baby parsnips are so tender that you don’t even need to peel them (And if you did, there wouldn’t be much vegetable left!). Parsnips have a sharp flavor reminiscent of parsley’s and become incredibly sweet when roasted. … Read More ROASTED BABY PARSNIPS WITH SHERRY-MAPLE GLAZE AND CHANTERELLES

BALSAMIC-ROASTED MUSHROOMS WITH SHALLOTS AND TOASTED MARCONA ALMONDS

Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein. Roasted mushrooms alone can be satisfying, but adding a balsamic reduction and fresh herbs makes them special. Full of earthy flavor and umami, the mushrooms soak up the rich flavor of the vinegar, which becomes even more … Read More BALSAMIC-ROASTED MUSHROOMS WITH SHALLOTS AND TOASTED MARCONA ALMONDS