roasting

Salt-Roasted Root Vegetables: Potatoes, Shallots, Sunchokes and Others

One of my favorite ways to cook small, whole firm root vegetables is to bury them in Kosher salt and roast them. It yields an extraordinarily pure flavor.

Salt-Roasted New Potatoes with Crème Fraïche and Cracked Coriander

Roasting new potatoes buried in salt transforms them, yielding an extraordinarily pure flavor and creamy interior. Creme fraiche, cracked coriander and snipped chives gild the lily.

How to Never Overcook Fish Again? Slow Roast It!

I was pleased as punch when the great Food 52 told me they were going to feature my Slow Roasted Salmon recipe as a GENIUS recipe. Their words: “The most foolproof way to cook any fish—and a petition for a new cooking term” since slow-roasting fish can take as little as 15 minutes. I learned the…

Spring Delight: Parsnip Fries

Spring is parsnip season, the spicy-sweet root vegetable that looks like a plump pale yellow carrot. My favorite way to cook them is to cut them into sticks, slick them with olive oil or melted butter and roasted them to make Parsnip Fries. I learned the dead-simple technique from Anne Disrude, one of the best cooks…