I have never seen Donna so unhinged by vegetables, behind the camera or eating them. She moaned when she tasted. I’d done almost nothing to the baby turnips. I’d sautéed them in a little butter. That was it. Salt. Done. She said, “Oh my God, if you had a restaurant that served just this with a small medallion of meat, it would kill.” It once again showed the truth of what Thomas Keller once said to me: “If you have better product than I do, you can be a better chef than me.” This began last week when Donna and I had to shoot really beautiful radishes and peas. But it’s February. In Cleveland. Not likely to happen. Unless I cast a glance about 50 miles west to the rural town of Huron, OH, home Read On »
Posts Categorized: Vegetables
Watch how to make hortopita, a Greek pie made with phyllo, winter squash, and greens, via NYT.
Try making this greens and beans combination with an asian twist, via White on Rice Couple.
Start off the day right with this slow cooker sausage, has brown and cheese casserole, via Brown Eyed Baker.
Learn more about how to prepare and enjoy this unusual root, via Huffington Post.