Roasting cauliflower keeps the florets tender yet firm. The trick is to make sure that the oven reaches the required temperature before roasting.
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Cardamom is a spice most often associated with Indian and to a lesser extent Scandinavian cuisine. Its unique, powerful flavor can be used as an interesting alternative to the classic combination of pumpkin and cinnamon.
The slightly charred peppers, tomatillos and caramelized onions make this salsa a versatile and interesting dip. Use it with poached fish, grilled or roasted chicken, or mix it with a little vinaigrette to make a salad dressing.
The rosemary in this recipe is just a background flavor. It’s the olives that make this Mediterranean dish unique.
A Hungarian dessert traditionally made with sour cherries, this recipe uses sweet cherries because the sugar in the recipe was omitted. The end result is quite different as sour or tart cherries have their own special quality, but it’s a delicious, refreshing dessert all the same.
This traditional Greek dip takes 15 minutes to make and is great with raw vegetables such as carrot and celery sticks, cauliflower florets, or stuffed in large raw mushrooms (portobello for example) as an appetizer.