I thought about a paella but knew I'd deploy too many flavors that could mask the key ingredients. Risotto, then, seemed the way to go.
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Here's a pretty much season-neutral sauce that I've served with fish and with slow-roasted vegetables.
No matter how you serve them, the vegetables will stand up to whatever else is on the plate.
One of the Accidental Locavore's favorite salads, not easily found outside of France, is celery root remoulade.
I always think of a vegetable stock I once made with too much celery - you could barely taste any other ingredient. The other day, though, I thought I'd let it run riot over a pot of braised lamb shanks.
Allow us to introduce you to our other favorite part of the celery plant: celeriac.
Allow us to introduce you to our other favorite part of the celery plant: the root.
Before seasonality became a term embraced by foodies, it was how we lived, how we ate. Transportation was limited, refrigeration, other than what the climate and creativity offered, didn't exist.
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