I really, really enjoy cooking and am pretty much the anti-thesis of a picky eater. When I look at a menu, everything looks and sounds delicious. That said, when I go into a grocery store or peruse the local farmer’s market, I find myself strangely intimidated by certain vegetables. It took me awhile to finally get the courage to cook Brussels sprouts and kale, for example, but now I am obsessssssed with them both. So, it was with that same courage that I decide to cook parsnips as part of my Thanksgiving feast and, true to form, I fell in love. I’ve already roasted them with a little olive oil, salt and pepper — so good! — but I’m eager to use parsnips in a bunch of other ways. Here are nine recipes I’m jonesing to try…
Got some free time this weekend? Here are some suggestions for how to spend it… Keep reading »
I resent only being given the choice to put olive oil, and not butter, on my bread at restaurants. It’s not because I’m inherently opposed to olive oil because of my deep and abiding love for butter; it’s because restaurants don’t take care of their olive oil and it goes rancid.
Olive oil (and all cooking oil) goes rancid because of oxidation, or exposure to heat, air, and light. Does that sound like a restaurant to you? Because it does to me — olive oil is usually kept in clear (rather than dark) glass bottles, with an open spout, at room temperature, on tables. When oil oxidizes, it loses vitamins, but it also develops compounds that can be toxic, according to lipid specialists.
According to Olive Oil Times (god, I love niche magazines), the two main defects in olive oil are rancidity and fustiness. When olive oil is rancid, it tastes like crayons — and that’s what olive oil at restaurants usually tastes like. It’s hard for consumers to know the difference, though, because most of the straight olive oil we taste is already rancid, so we think that’s how it’s supposed to taste. Keep reading »
Remember that commercial where every guest walks through the door at Thanksgiving dinner saying “we brought the green bean casserole” and then that’s all the family has to eat? None of us want to be that guy, right? This is why being asked to bring a dish to Thanksgiving dinner can be all kinds of stressful. Traditional Thanksgiving sides are delicious, but you know your great aunt or that humblebragging frenemy of yours are going to contribute those staples to your gathering, so why not bring something different? Here are 20 Thanksgiving side dish options that are inspired by the basics but aren’t your run-of-the-mill stuffing, mashed potatoes, or green bean casserole.
Toast! It’s not just for breakfast! I am of the opinion that more often than not, toasting a piece of bread makes it better. And slathering on some sort of mix of toppings makes it a meal. The next time you’re hungry but feeling too lazy to cook anything crazy, whip up one of these super simple and delicious toast — crostini if you’re nasty — recipes.
Don’t worry, Pasquale Sciarappa, I am never entirely sure how to pronounce Worchestershire sauce either, but if you ask me, your Italian pronunciation, “won-cha-STEER sa-OOH-chay,” is abbastanza buono. Check out all of Pasquale’s Italian cooking demos on YouTube. [Reddit]