A distinctive, crisp, and very bitter green, puntarelle is a real sign that fall has arrived. This member of the chicory family is typically harvested in fall through the winter, although it’s widely eaten fresh, in salads. If you’re not quite ready to fully embrace the food of this chilly season yet, then a refreshing salad–with a unique, seasonal ingredient–is a great compromise.
I love the idea of popping a whole fish in the oven, to roast until sizzling sounds are heard, and the flesh is juicy and opaque. But I don’t love the idea of just plunking the whole fish down on a baking sheet, as it’ll stick to the pan, becoming slimy and weird. The fish’s natural juices will get totally wasted while cooking, spilling onto the abyss of a blank sheetpan that you’ll have to scrub well soon. So I … Read More