I've always loved food. The taste, texture, smell...you get the idea. Since I've been tall enough to reach the stove, I've been cooking. One thing I never did as a kid was bake bread. As a science geek, baking bread
Slicing mushrooms on the bias, angling the knife, rather than cutting perpendicular to the cutting board makes for broader but not thicker slices and a professional-looking presentation.
A vegetarian torta recipe with crispy baked avocado slices, roasted poblano peppers, and a black bean spread, these avocado tortas are sure to be a hit!
If all vegetables were covered in bread crumbs and cheese, I would surely eat them. Like the rest of veggies, I want nothing to do with artichoke hearts unless
Warm, coin-shaped slices of pan-fried carrots, white alubia beans, and chopped dill tossed with a tangy-sweet lemon shallot dressing. It tastes good the day you make it, even better the day after.
Grilled eggplant slices have a cutlet texture that’s sturdy enough to stand up to sauces, toppings, and fillings. Here, they are rolled around a tomato-and-olive filling for a veg version of a classic Italian beef recipe.
