Tomatillos have a beautiful green flavor and bright, tangy zing that makes them a great addition to salsas and sauces.  The easiest way to soften them and bring out their full flavor is to roast them whole in the oven. How to Roast Tomatillos 1. Preheat your oven to 400 degrees. 2. De-husk and wash the tomatillos. …

Once their thorns are removed (or you’ve bought previously de-thorned ones), cactus pads are easy to grill.  Grilling them adds a smokey, char flavor to their tangy-sour zing.  Grilled cactus pads are often sliced into strips (called nopalitos in Spanish) and used in soups, salads, burger toppings, enchiladas, tacos, and more.  But of course, they can …

Pickles don’t have to take days or weeks to make at home.  With the right pickling liquid recipe and thinly sliced vegetables you can make what chefs refer to as a “quick pickle.” Quick pickles develop a lot of flavor in just hours, and get even better as time goes by.  Below you’ll find our …

Treviso is a deep red Italian bitter green that is often grilled, roasted, or braised as cooking reduces its bitter flavor.  However, it can also be used in dishes showcasing that very bitterness, like this salad.  Here the bitterness of the treviso takes center stage, enhanced by an astringent black garlic vinaigrette and tempered by moist rabbit meat. …

This inventive take on a Vodka Lemonade muddles shishito peppers and uses yuzu juice instead of lemonade.  The resulting summery/spring cocktail is packed with shishitos’ citrusy-peppery aroma & flavor (without much heat) with yuzu’s complex floral-lemon-grapefruit notes on the finish. Ingredients: (Makes 1 Drink) 2 Shishito Peppers, destemmed & deseeded 1oz Yuzu Juice 2oz Vodka …

(it’s as good as it sounds) This recipe uses the same technique used for twice-baked potatoes, first roasting the squash, then scooping the innards out and mixing them with other ingredients for a flavorful puree.  The puree is then returned to the squash shell and broiled.  Comforting and delicious, this is a perfect winter side …

Picanha-Style Garlic Scape Roast with Garlic Scapes Chimichurri Picanha is traditionally made with the coulotte (sirloin cap) cut in Brazil, but you could also substitute top sirloin. It is roasted over open flames and served as one of the meats in the churrascaria-style restaurants. Typically, the picanha-style preparation includes a mixture rub of salt, olive oil, and …

This burger recipe balances the richness of the burger meat (particularly Kobe beef) with smokey/sour grilled nopalitos (sliced nopales, aka cactus pads). Roasted peppers increase the smokey flavor still further while bringing a slight savory heat, and all the flavors are smoothed together with creamy guacamole and tangy sheep’s cheese. Drink Pairings: Chapulin cocktail (Reposado …

This recipe uses the same cast-iron roasting technique our chef used for the cauliflower served as part of our pancetta-wrapped kangaroo loin recipe.  The extreme level of caramelization (to the point of charring) makes the romanesco very sweet. For this version, we’ve taken things a step further by adding herb seasoned bread crumbs for crunch and extra flavor.  Though …

  These poached baby artichokes taste a little bit like the marinated artichokes you find in the store, but with a cleaner flavor, significantly better texture, and no slime from being packed in olive oil.  This recipe combines sour, sweet, and the unique flavor of artichokes into a great side dish that can be served hot …