Delicious with fresh spring peas, these crisp Indian style turnovers can be made with your choice of vegetables in other seasons.
Fresh from the garden peas layered with silky sesame oil provides an earthiness while the garlic contributes a pungent counterpoint. Simple, yet complex, this pea recipe is a delicious side dish that goes with almost any main dish.
I like making this spring vegetable side dish because it coaxes loads of flavor from just a handful of ingredients – salty capers, nutty brown butter, thyme, and toasted almonds.
There is a big difference in flavor and texture between homemade marinated baby artichokes and jarred marinated artichokes from the store. There is a bit amount of work involved, but well worth it.
Fennel is related to a group of herbs that includes anis, cumin, dill, coriander, and caraway. In the vegetable world, however, fennel is recognized as having a taste all its own, one often compared to licorice.
One of the things that I like about cooking radishes in this way that it tames spicy radishes and brings out a pleasantly mild turnip-like flavor.
This is such an easy flavorful and crispy side dish to make for every day or holiday meals. I grew up eating those overcooked sprouts that my mother used to make although, truth be told, I loved them anyway. Crispy Brussels sprouts sautéed in butter with bacon…Yum!
This dish uses the technique of frying in hot oil until they the beans become crunchy and flavorful. You could add pork or crumbled feta cheese if you want to. I have been known to eat the cold from the fridge the next day.
No need to parboil the cauliflower. Just throw them on the baking pan and place in the oven to roast.