Good winter carrots are like a good idea left alone for a while as it silently, snugly, digs deeper. At least, I think this is what happens with ideas that I leave beside for a whole season—or year perhaps. They develop and grow more legs—or roots—as time goes by, so that when you’re ready to finally pull them up, they’ll be more matured and robust. Even if you did not consciously think about them.
Summer comes as a sudden burst in New York City, a gushing declaration of heat, humidity and sun. Like a blast of fireworks or a Memorial Day hibachi grill, the heat is suddenly on for the long haul — no more stalling, sputtering, or beating around the bush. “Coffee” becomes cold brew; shoes become sandals; parties become barbecues; ramen becomes chilled noodles. This is science, and who am I to fight it?
There are a lot of initiatives around hunger lately, with World Peace Day just behind us and a long winter ahead, but when one happens to involve dumplings, I cannot sit idly. The New York Dumpling Festival (#dumplingfest2015) is this Saturday, and it benefits one of my favorite charities, the Food Bank for NYC. To salute this group and shout-out the event, I thought I’d go orange with this dumpling recipe, a blend of hearty vegetables from my CSA.
I never regret buying lots of carrots. They’re great for snacking, for roasting as an elegant side dish, and they’re entirely soup-worthy as well. Bonus points for staying crisp quite a while in the fridge. But as much as carrots play a quintessential role in a mirepoix, the basis for so many soups, I’ve never seen them quite fit to play the starring role in one. Carrot ginger? Just not quite enticing enough, sorry. But if we’re going with a … Read More
Is there anything more heavenly when breakfast time calls than potatoes cooked crispy in butter? Yes, I can think of something — when those potatoes mingle with the sweet flavors of root vegetables, also cooked crispy, in butter. There are simpler ways to combine these forces, as in a golden hash or a roasted tray of assorted chunks. I’ve slipped root vegetables ranging from parsnips and sweet potatoes to rutabagas and sunchokes into platters of these for many breakfasts past. … Read More
I’m not on a raw food diet; but my oven would have me that way. It won’t fire up, for mysterious reasons, and I seem to miss the mechanic at my building every time he comes by. So what was going to be a simple side dish of roasted root vegetables — just carrots and parsnips — turned out even simpler. And arguably more delicious, or at least, more refreshing.