• Food & Cooking

    Cooking for Comfort in Napa Valley: A Roast Chicken: Three Ways | Food Columnists

    I became familiar with Chef Verge when I took a week of cooking classes at Julia Child’s summer home near the French Riviera. Our instructor, Kathy Alex, had worked for him for a bit since he ran the nearby Moulin de Mougins, a famous restaurant near Cannes that attracted celebrity guests from the Cannes film festival. He called his food Cuisine of the Sun, a variation of Provençal cuisine that focused on fresh, local ingredients, instead of the heavier, and traditional cuisine classique. No, we did not get to dine at his restaurant, since it was booked months in  

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  • food recipes

    Standing rib roast vs. sous vide prime rib

    The final installment of Dueling Dishes, a special edition of Make-Ahead Monday, is going out with a bang. Food Network star Anne Burrell and pitmaster Phil “The Grill” Johnson are going head-to-head in a meeting of the meats. They’re both making big beefy roasts and turning the leftovers into two more terrific dishes. Burrell cooks up a show-stopping standing rib roast with veggies and turns the remaining meat into a flavorful hash topped with poached eggs. Johnson makes a sous vide spiced prime rib and slices up the leftovers to make Philly cheesesteak sandwiches. Getty Images This is a classic  

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    Turkey or nut roast? Felicity Cloake’s perfect Christmas dinner recipes | Christmas food and drink

    While there are people who see Christmas time as an opportunity to try out new and exciting recipes, my family is not among them. We have roast turkey only once a year, which means it’s always a big, bronzed, buttery treat – why would we want to change? That said, I’m always tempted to make a sneaky nut roast as well; another unfairly under-rated dish that’s just as good with sauteed sprouts, cranberry sauce and all the other delicious festive sides that I’ll never tire of. If you’re similarly inclined, here’s a handy guide to the season’s greatest hits. 

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    Nigel Slater’s recipes for roast roots, and hazelnut cookies | Food

    The hazelnuts clatter into the warm, shallow pan and I start to toast them over a low heat. The browning seems to take forever at first, but I resist turning up the heat and continue to watch carefully, shaking the pan from time to time. Precious, plump little nuts, hazelnuts are expensive, and I really mustn’t allow them to burn again. Like cooking chickpeas from scratch, I burn hazelnuts as regularly as day turns to night. The alternative is to roast them in the oven, but I would rather have them close at hand, where I can keep an  

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    We made Mississippi Pot Roast, Reddit’s favorite slow-cooker recipe

    It’s the roast that’s breaking the internet … or, at least, Reddit. Reddit searches for Mississippi Pot Roast rose by nearly 40{c33c21346ff5e26ab8e0ae3d29ae4367143f0d27c235e34c392ea37decdb8bed} in October, according to a Reddit spokesperson, who pointed TODAY Food to the r/slowcooking subreddit, a group with 2.4 million members, as a place to start our own research into the unique take on classic pot roast. The ingredients for Mississippi Pot Roast are simple: your family’s favorite type of beef roast, a packet of ranch seasoning, pepperoncini peppers, a stick of butter and a packet of au jus gravy mix. Slow-cooker enthusiasts who frequent the subreddit say  

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    Vegetarians rejoice: 10 nut roast recipes that won’t let you down | Food

    If you don’t eat meat, then Christmas (or Thanksgiving, or even just a Sunday lunch) can be upsettingly hit and miss. The closest thing to a traditional meal you will encounter is an old-fashioned nut roast, and God knows what a minefield those can be. Pick a bad recipe and you’ll end up with something inedibly dry, or unattractively crumbly, or just plain dense and tasteless. Nevertheless, help is at hand. This is going to be the strangest Christmas in living memory, so the least you deserve is a palatable lunch. Here are a few of the best options. 

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    Three easy recipes for an alternative roast dinner | Food

    There are often days when I want something tasty with minimal fuss. Traybakes give me that option, not least at the moment, in the midst of moving house during a global pandemic. Oven roasting has many advantages, from concentrating the flavours in tomatoes to bringing out new ones in root vegetables such as carrots and sweet potatoes and creating a whole new array of textures. This week’s recipes celebrate all these wondrous gifts in one place. Roast sausage, chickpea and autumn vegetables Nik Sharma’s roast sausage, chickpea and autumn vegetables. My penchant for adding sausages to meals comes from  

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    Instant Pot Texas Pot Roast With Sweet Potatoes – Texas Monthly

    Pot roast, at its most basic, is a big piece of meat (usually beef) braised with vegetables, the sauce thickened into a gravy at the end. It’s simple food, comfort food. A classic one-pot meal. If a culture eats beef, its cuisine probably includes a version. There are as many kinds of pot roast as there are cooks who make it, and, especially in the United States, recipes for pot roast are often full of secret ingredients. Which might be why Mississippi pot roast recipes went viral a few years back. The original recipe is basically nothing but secret ingredients:  

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    How to roast a whole cauliflower to serve in 3 main dishes

    Cauliflower is the chameleon of the food world. It comes in a variety of colors and takes on the flavors of almost any spice or seasoning. And, best of all, it’s also a shape-shifter that can be transformed from florets to steaks, pizza crusts, rice and so much more! Vegan chef Priyanka Naik is joining TODAY to share her favorite whole-roasted cauliflower recipe that can be turned into three delicious and healthy dishes. She shows us how to roast a whole cauliflower with spices and dates and serve it with basmati pilaf, in rice or noodle bowls and in pita  

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  • Food & Cooking

    Fair food recipe: Ohio Roast Corn – Food and Dining – The Columbus Dispatch

    Makes 4 servings From Concessions by Cox What you will need: Gas or charcoal grill Metal tongs — long ones are best Ingredients: 4 ears fresh Ohio corn on the cob in the husk 4 teaspoons butter Salt and pepper to taste When buying corn for this cooking method, look for bright-green husks that are still tightly wrapped around the cob and the stem should still be moist. The fresher the better! If the corn is starting to age, no worries, just soak the ears in water for 30 to 60 minutes before cooking. Light the grill and warm to  

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