One of my fondest fall memories from childhood is that of driving out to an agricultural island near our house in Portland. There was an antique apple orchard on the grounds of an old farm turned park, and visitors were allowed to pick any windfall apples from the grounds.
We’d fill paper grocery bags until they were nearly ready to split open and then head home to make applesauce. I’d help my mom with the peeling and chopping, until we had enough to fill our very largest pot.
Since it opened in the fall of 2011, Vedge has been one of the most celebrated restaurants in Philadelphia. Chef-owners Rich Landau and Kate Jacoby pride themselves on producing inspired cocktails, dishes, and desserts using only local, seasonal produce. And when I say only produce, I do mean only. No animal products of any kind are used or served at Vedge.
Vedge calls itself a vegetable restaurant, and it has transformed the way this city thinks about carrots, cucumbers, and cauliflower (to name a few). So far, the only drawback to Vedge has been that in order to taste their transformational food, you had to finagle a reservation or lay in wait for one of the few coveted seats at the bar. Happily, now there’s another option.
With the recent publication of Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking, you can now make many of the restaurant’s most beloved dishes at home.
There is no better late summer treat than a ripe, juicy, misshapen heirloom tomato. When they’re in season, I eat them at every meal. In the morning, I scramble eggs and top them with cubes of tomato. For lunch, I cut tomatoes into thick wedges and stack them on top of sturdy slices of mayonnaise-spread toast. Come dinnertime, I make tomato salads, pasta sauces, spicy salsa frescas, and even cocktails.
This week, I’ve pulled together some of my very favorite tomato-centric dishes for a full-on tomato supper. MORE
The great American sweet potato. We all recognize it as a staple of any Thanksgiving dinner, and see sweet potato fries now offered as a healthier alternative to white potato ones at almost every restaurant. They’re even showing up more often as a substitute in traditional potato salad recipes. But though the orange-fleshed vegetable is an occasional visitor for lunch and dinner, we almost never see it on our plates before noon.
When it comes to summer cooking, I often find myself falling into the same monotonous rut. Fish. Salad. Burger. Repeat. When it’s over 100 degrees outside, everyday tasks like making dinner turn tedious, and up until recently, very few things get me inspired enough to set up shop up in my tiny, poorly ventilated apartment kitchen.
Until I started paying attention to the tomatillo. MORE
Grape tomatoes. Most of year they are readily available and entirely average. But as soon as the hotter days arrive, truly exceptional tiny tomatoes start trickling into local markets. By high summer, it’s a welcome deluge.
I buy a pint or two every time I shop, to have on hand for quick meals. I toss them into salads, scramble them into eggs, and dip them into hummus. I also have a few favorite recipes in which I make repeatedly over the summer months, in order to get my fill before the season ends. MORE
If you grow your own vegetables, have a CSA, or shop at a farmer’s market, you’ve already experienced the seasonal abundance of radishes. You’ve done all you can imagine to use them up. You’ve eaten them raw — sliced into salads, layered onto sandwiches, garnishing the top of tacos. You’ve pickled jar after jar to save for later in the year. And now, you’re frankly just tired of dealing with them. You want nothing more than for the fresh corn, tomatoes, and peaches of summer to arrive.
I understand, I do. But don’t be too quick to bid radishes adieu. You’re likely not really bored of the actual radishes; you’re only bored of how you’re eating them. It’s time to mix up your radish routine — these vibrant and spicy bulbous root vegetables can, and should, be enjoyed in more than just salads. MORE
Raw shrimp, moss foam, pine oil, and unfamiliar herbs. These are the hallmarks of a bigger trend currently sweeping Nordic-inspired restaurants all around the world. As a Dane I tend to ask myself: are these really the only things people should associate with the New Nordic Cuisine?
I say, emphatically, no. In fact, I am on a mission to show the world what New Nordic Cuisine can mean to a home cook. I’ve been teaching cooking classes on the topic for several years, and I’m surrounded daily by the research and development of the New Nordic diet and cuisine at my home university in Copenhagen, where I’m a graduate student in Food Science and Technology. The research underway is mainly focused on the potential nutritional benefits of the New Nordic diet. MORE
When it comes to Thanksgiving menu items, my family is the type that prefers tradition to experimentation. Throughout my childhood years, we ate nearly the same meal. A turkey, prepared and stuffed with seasoned bread cubes from Pepperidge Farms. Mashed russet potatoes with butter. Hubbard squash, steamed, drained of extra liquid and creamed with butter, salt, and freshly grated ginger. Briefly blanched green beans, dressed with more butter and toasted almond shards. Canned cranberry sauce. And two pies (apple and pumpkin) with vanilla ice cream for dessert.
It’s a fairly traditional spread, with just one glaring omission. There are no sweet potatoes to be found. My mom, unimpressed with the classic casserole constructed of canned potatoes, brown sugar and marshmallows she had been forced to eat as a child, banned orange tubers from her holiday table. MORE
In many households, a Sunday roast is a weekly tradition. Whether it’s a simple roast chicken or a brawny pork shoulder, the meal brings everyone to the table and provides welcome, convenient leftovers for days.
But the Sunday roast shouldn’t be restricted to the carnivores among us. Vegetables are equally good roasted. Just as with meat, the oven’s dry heat caramelizes the exterior, drawing out natural sugars. Even unpopular plants like Brussels sprouts lose their slightly bitter, vegetable edge as they become sweet and tender in a roasting pan.
Recently, I’ve been focusing my own weekend roasting on local heads of cauliflower and broccoli. Butternut squash, beets, carrots, parsnips and leeks are all good seasonal choices as well. MORE