Recently In The Gardening Section
Once you’ve tasted the perfect roasted green bean, you may not want green beans cooked any other way — ever! The key is reaching that “perfectly roasted” state. If you haven’t found that point yet, here are some considerations. Choose the rounded slim beans that grow to about 6 inches long. Most filet beans fit…
Are you getting a bit bored with cauliflower or at least bored with the way you have been cooking it? Be bored no longer! Take this salad recipe for a spin and see if you don’t get a fresh new insight into that big white head of vegetable goodness. This cauliflower is seasoned and roasted…
It took me decades to discover how amazing sweet potatoes can be. In my early years sweet potatoes came from a can. They were packed in sugar syrup. Then my mother added more sugar along with butter and marshmallow to plop on top. Even as a kid, that made no sense to me. Why is…
If you are fortunate enough to have access to loads of cooking apples, you are probably always looking for new ways to use them. One can only eat so many apple pies! (At least that’s what I’m told.) Here’s a new tack: treat apples as a vegetable. In this lovely apple dish, good enough to…
Once you have tasted a roasted sweet Italian pepper, you know summer is not complete without them. In fact, your garden may not be complete without them. Sweet Italians have graced our garden for decades now. It is one of the “have to’s”. Take the roasted pepper one step further. Stuff it. A roasted Italian…
If you enjoy Indian cuisine, you will swoon over this dish. The first time I made it I said to Amanda, “Can you imagine what we have been missing all these years!” What a find! Besides the lip-smacking flavor, you add a long list of health benefits from the spices to an already super-healthy vegetable….
If you like the flavor of okra but don’t care of the “slimy” texture it can have, this is a great recipe and process to follow. It was inspired by a video on YouTube. Although the presentation is not in English, the video is clear enough in detail to get the gist of this splendid…
When the aroma of roasting eggplant fills the kitchen, everyone comes around to see what’s in the works. Even those who tell you they don’t like eggplant seem interested. The first time I made this recipe we had a house full of people, a weekend work project underway, and an assortment of ages coming through…
As long as your air temperatures are not in the sweltering range, this is a quick and simple dish to put together. The quick part is the assembly. The longer part is the roasting, but the oven does that job for you. A practice I highly recommend is to keep containers of chopped onion and…
I found this recipe in the Food Network Favorite Recipes book; they found the recipe while taping in Mexico. The first time I tried it we all agreed that we would be happy to just eat a meal of Mexican grilled corn. The five-star end result is much greater than the sum of the parts….
Inspiration for this came from having a quantity of my lasagna cheese mixture leftover. This mix is wonderful all by itself, but who wants to eat a pile of cheese? Summer was coming to an end with its usual bounty. Enter eggplant and tomatoes! This entree went over so well that I planned it into…
Eggplant lovers enjoy this vegetable as a side to any dish. Baked, rather than fried, the eggplant absorbs less oil and seems a bit more meaty as a result. We freeze these crusty rounds to use as the foundation of a couple of main dishes — at least we freeze what does not get gobbled…
Brown rice can be a challenge to cook and so many cooks give up on it. This recipe makes a brown rice side dish you can be proud of. The seasonings and the bone broth build a robust flavor that will delight the whole family. Serve as a side dish or top it with something…
Having just a little of this and a little of that presents the opportunity of pulling all those little bits together in one delicious medley of roasted vegetables. I had two chioggia beets, two turnips, and the last remaining buttercup squash from the fall. I was even down to the last of my garlic cloves,…
‘Tis the season! I found cauliflower for $1 a head. After bringing home four heads, I hit the Internet for new ideas on roasting cauliflower, or any new cauliflower idea for that matter. Jadan Hair and her Steamy Kitchen offered an enticing path which I proceeded to follow. At least I followed it to a…
Enjoy this beet salad and pretend you are dining in Russia or Central Europe with flavors indigenous to that cuisine. What may be a bit different is the preparation of both the beets and the potatoes. The beets are roasted whole in foil and then peeled and cubed. The potatoes are cubed, dressed, and roasted…
With growing interest in health and nutrition, interest in beets is on the rise but most people do not know what to do with them. Roasting beets is a wonderful entry-level skill to develop. In fact, learn to roast beets and you can use those little darlings as the base for some of the most…
The love many of us have for potatoes may be slightly adaptive — my in-laws told stories of being able to get through several winters because they had bags of beans and bags of potatoes stored up. Their story is not unique. For generations there have been families that knew potatoes would get them from…
I remember the first time we tasted polenta. Margaret Falcinella stirred up a giant kettle for a family affair. We were not blood family so had no idea what we were digging into: polenta topped with sausages and marinara sauce. It was so good I wanted to lick the plate. Everyone must have felt the…
This dish is so quick and easy, you will be embarrassed by the compliments it brings. Sesame book choy is a simple stir fry, taking about two minutes of cooking time. What makes it so special are the seasonings you drizzle on and toss in after you remove the bok choy from the heat. I…
The Traditional Foods site comes to you from the Sequoia National Forest in a house designed by Irving Gill. We are a mother-daughter team strong in both the science and the art of cooking. We chronicle our cooking here and our adventures in the forest at Gill on the Hill. Read more about our background and food philosophy.
